From "What's for Dinner" Viral Thread Tony Geminani's Pizza Dough

pasharain

(ง︡'-'︠)ง ♥ Quasher of Dead Links ♥
"I have a great recipe! My favorite one yet! It LOOKS intimidating, but it's not. If you are experienced at all with pizza dough, this should not be hard at all for you. Enjoy!!!"

Tony Geminani’s Pizza dough

Makes 44 oz of dough – enough for two 14” pizzas

1 pk (2 ¼ tsp) active dry yeast
I cup lukewarm water (90 – 100 degrees f)
1 cup ice cold water
1 tbsp sugar
1 tbsp table salt or 1 ½ tbsp kosher salt
2 tbsp olive oil
5 ¼ to 5 ½ unbleached bread flour

1. Proof the yeast in the warm water for about 5 minutes
2. Combine the salt, sugar, olive oil and cold water in a bowl and mix to combine
3. Put the flour in the mixing bowl
4. after the yeast has proofed, add the yeast and the water solution to the mixing bowl and mix with the dough hook on low until the flour is incorporated and the dough gathers into a coarse ball. (about 4 minutes)
5. Let rest 2 minutes
6. Mix on low speed until the dough is smooth and not sticky about 6 minutes longer
7. knead for a minute or two adding up to a ¼ c additional flour if needed until it forms a smooth ball.
8. cut the dough in half to make two even portions each weighing 22 oz. Pull ends under to make a smooth ball and place each one in a gallon zip top bag and push all the air out before sealing.
9. Refridgerate for at least 10 hours but up to 2 days.
10. Remove from fridge at least one hour before using and allow it to come to room temperature.

OP HERE by @chitownmelli
 
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