Italian Pizza Dough

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  • 4 cups tipo 00 flour*
  • 1 1/4 to1 1/2 cups water (100°F)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 tablespoon sea salt
  • 2 teaspoons dry active yeast


Mix all ingredients in a bowl or a stand mixer with a dough hook or by hand. If using a mixer, mix slowly for 2 minutes (KitchenAid #2 setting) or until a ball forms, then mix on medium-high (#4 setting) for 5 minutes, then another 2 minutes on the low setting.
If not using a mixer, knead by hand for about 20 minutes.
Dough should be smooth and slightly tacky. Add more water or oil, a drop at time, while mixing if dough is dry.
Form dough into a ball and place in a greased bowl, and then turn so the seam is on the bottom and the top is slightly oiled.
Cover with a damp towel and let rest for 1 1/2-2 hours or until doubled in size.
Punch down to remove air bubbles. Divide into 4-6 balls, place on a large sheet, seam side down. Rub lightly with oil, cover completely with a damp towel and let rest for about 1 hour or until doubled.
Preheat grill or oven with a pizza stone to 500°F. Free form or roll out dough as thin as possible without tearing. Place dough directly by hand on the grill or on the stone, stretching it slightly as you set it down. Alternately, place on a pizza peel** sprinkled with cornmeal, and slide it onto the grill or stone. Cover grill and cook for 1 1/2 - 2 minutes. Crust should bubble up slightly. Flip and cook for another 1 1/2 minutes.
Remove from grill or oven and add your toppings sparingly – true Italian pizza is about the crust, not the toppings.

* Tipo 00 flour is a very fine, Italian flour ideal for pizza. ** A pizza peel is a paddle-like utensil used to move pizzas in and out of hot ovens.
Recipe from Central Market Poulsbo - Culinary Resource Center
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