Pino's Pizza Dough
This recipe was brought to us by chef and restaurateur Pino Luongo.
Martha Stewart Living, September 2000
Yield Makes 2 twelve-inch pizzas
- 4 cups flour (preferably "00"; otherwise, all-purpose), plus more for coating bowl
- 3/4 ounce fresh yeast
- 3/4 cup warm (about 110 degrees) water, plus more as needed
- 2 teaspoons coarse salt
- 1/2 cup extra-virgin olive oil
- Measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and 1/4 olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic.
- Dust a large bowl with flour. Place dough in the bowl. Cover bowl with plastic wrap, and leave it in a warm place until the dough has doubled in size, about 2 hours.
- Oil two 12-inch pizza pans with 2 tablespoons olive oil each. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, one at a time; transfer to prepared pans. Stretch dough with your hands to form 1/4-inch-thick rounds. You can also form the pizza on a pizza peel and bake it on a preheated pizza stone.
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