Martha's Pizza Dough
This pizza dough is prepared on a work surface, similar to methods used to make traditional pasta dough. It has two rises, including one spent overnight in the refrigerator. Martha made this recipe on Martha Bakes episode 608.
- Yield: Makes 4 12-inch pieces
- One 1/4-ounce envelope active-dry yeast (2 1/4 teaspoons)
- 2 cups warm water (105 to 155 degrees)
- 5 to 5 1/2 cups unbleached all-purpose flour, preferably organic, plus more for kneading and dusting
- 2 teaspoons fine sea salt
- Extra-virgin olive oil, for bowl
Dissolve yeast in warm water in a glass measuring cup and let stand for 5 minutes. Mound 5 cups flour in center of work surface, making a well in the center. Pour yeast mixture into the well and add salt.
Using a fork, slowly incorporate flour, beginning with the inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with lightly floured hands. Start by slapping the dough on the the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, about 2 hours. Press it with your fingers to see if it's done; an indent should remain.
Scrape dough out of the bowl onto floured surface, and cut into 4 equal pieces. Shape into balls. Dust with flour and place on a baking sheet. Cover with plastic and transfer to refrigerator; let rise overnight.