Adam Ragusea's Pizza Dough
Adam Ragusea's Pizza Dough
Ingredients
- 2 1/4 cups (530 ml) warm water
- 1 tbsp sugar (12g) sugar
- 1 tbsp (9g) active dry yeast
- 2 tbsp (30 ml) olive oil
- 1 tbsp (18 g) kosher salt
- 5 cups (600g) bread flour, plus more for working the dough
- additional oil for greasing the dough
Directions
- Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast).
- Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
- Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil.
- Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)
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