Sponge Pizza Dough

29 Sep

Book: Pizza Doughs and Crusts

This savory crust has an intriguing light texture that works with almost any topping.

Yields 4 large 8-inch pizzas.

  • 1/2 teaspoon date sugar or brown sugar
  • 2 packages active dry yeast
  • 4 cups unbleached bread flour
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  1. In a large bowl, combine the sugar, yeast. 1/2 cup of the flour, and 1/2 cup of water. Set aside in a warm place for 20 minutes.
  2. With a wooden spoon, beat the oil. salt. and the remaining flour and water into the yeast mixture to form a soft, sticky dough.
  3. Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic (8 to 12 minutes). (See Kneading the Dough on page 35.) Form the dough into a ball.
  4. Place the dough in a large bow I that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm, draft-free place. Let the dough rise until doubled in size (about 1 hour 20 minutes).
  5. With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
  6. The dough is now ready to be patted, stretched, or rolled according to the recipe.
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