Copyright 2002 Blacks Culinary

Making dough at home is pretty simple. Giving the dough the time to develop is the key to developing great flavor. We start by creating a dough “starter”. Add 1 Cup of the flour, the salt, sugar and yeast to your mixer bowl (if you do not have a stand mixer use a large glass bowl). Stir to combine the dry ingredients. Add the warm water and olive oil and mix to incorporate the wet ingredients into the dry. Allow to “proof” for 5-10 minutes or till you see bubbles beginning to form on the surface. Using a silicone spatula (or fubber spatula) mix in the remaining flour. Using the dough hook (slightly oiled) mix on low for 4 minutes. Add extra flour or oil depending on the texture of the dough. You do not want the dough to be dry, that being said you do not want it sticky either. The dough should pull away from the sides of the bowl on its own. You may have to pull the dough off of the hook a few times. Let rest for 5 minutes. Mix on medium-low for an additional 5 minutes or till the dough passes the “window pane” test. The window pane test is when you can pull off a piece of dough and stretch it thin till you can see light clearly throughthe dough without breaking it. Roll the dough into a ball and place into a large bowl. Coat lightly with oil and cover with sprayed plastic. Place in the refrigerator till doubled or till about 2-3 hours before using. Makes two pizza doughs.