We are excited to be starting a regular recurring post about pizza! As you know, there are so many different pizza and pizza dough recipes. We want to share several different Nonna’s favourites with you. Today we are with Nonna Pina, Angela’s mom, watching her prepare her version of pizza dough. We learned some tips and tricks to making the perfect pizza dough. This dough came out so soft and was so easy to work with! Angela and I each got to take home half of the dough…the benefits of doing this blog! Don’t be intimidated by dough – this is really easy so try it out with your favorite toppings! If you have left over dough you can put it in the fridge and use it the next day by bringing it back to room temperature or try frying it up, it’s delicious! Let us know how yours turns out.Print
- Prep Time: 120
- Cook Time: 20
- Total Time: 140
- Yield: 8
- 4 tablespoons active dry yeast
- 1 1/2 cups lukewarm water
- 1 tbsp white sugar
- 8 cups all purpose flour plus one cup
- 1/2 cup vegetable oil
- 3 tablespoons salt
- 4 cups lukewarm water
- Combine the yeast, 1 1/2 cups lukewarm water and sugar in a bowl. Mix gently only to blend and set aside to activate for about 15 minutes. It needs to foam and froth to know it is ready to use.
- In a large bowl, place 8 cups of flour and form a well.
- In a separate bowl, combine the oil and 3 tablespoons salt.
- To the oil and salt mixture add the 4 cups of lukewarm water and mix well with a fork to dissolve the salt.
- Add the activated yeast mixture to the flour well and with your hands gently work the flour into the yeast mixture.
- When just blended, make a well again with that mixture and begin adding the water/oil/salt mixture into the well a little at a time.
- Work the flour mixture into the liquid mixture and continue to slowly add more oil/water/salt mixture. You want to add liquid to the point that the dough is slightly wet (we had 1 cup of oil/salt/water mixture left over today).
- To the wet dough, add a little flour at a time just to the point where it stops sticking to your hands.
- Work the dough by gently punching it down for about 5 minutes (you can also turn it out onto a work surface and knead gently for about 5 minutes).
- When the dough is soft and does not stick to your hands, place it in a bowl, cover with food safe plastic and let it rest and rise to about double in size (about an hour).
- When it has risen, lightly punch it down a few times to deflate.
- At this point, you can go ahead and use the dough right away if you need to or let it rise for a second time.
- Nonna Pina recommends portioning the dough into the required size for the pizza pan you are using (this recipe would make 8 X 12inch rounds), use right away or cover and let each portion rise again then use.
- As well, if you are not using right away or have left over dough, you can refrigerate it for use the next day.
- Roll the dough to your desired thickness/thinness.
- Add your favorite pizza toppings, or use one of our feature pizza suggestions in future posts. Cook at 425F for 20 minutes.