What you want to avoid is a skin developing on the dough. Time imparts a marvelous tanginess to pizza dough, but it extracts a price as well. It should be ready - that is, roughly doubled in size - in three or four hours. For a faster rise, leave the dough out on a countertop, similarly covered. The chill leads to a slow rise, so we generally allow it to go overnight, or for at least six to eight hours. We put our pizza dough in the refrigerator to rise, placing the balls of dough on a floured baking pan covered loosely with a clean, damp kitchen towel. Now carefully lift the pizza on to the stone or baking sheet and cover with one of the toppings below.īake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown.Melina Hammer for The New York Times pizza dough.Published 04-09-2014 Using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450☏ (230☌), along with the pizza stone or baking sheet. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature. You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water water. Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off.
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