[hbg-title isbn="9781538763186" /] ENOUGH FOR 1 (12-INCH) SKILLET PIZZA
Prep Time: 10 minutes | Rise: 1-1/2 hours
INGREDIENTS 3/4 cup warm water (100 to 110°F) 1 teaspoon active dry yeast 2 cups unbleached all-purpose flour 1-1/2 teaspoons kosher or sea salt Olive oil, for the bowl DIRECTIONS
1. In the bowl of a standing mixer fitted with the paddle attachment, whisk together the water and yeast to dissolve. Add the flour and salt and blend on low speed. Increase the speed to medium and beat until a soft dough forms. Remove the paddle, carefully pulling off all the bits of dough and putting those back in the bowl. Secure the dough hook attachment and beat on medium speed until the dough comes together into a ball and is springy, about 5 minutes. (If you don’t have a dough hook, continue on with the paddle and then knead the dough with floured hands on a floured work surface until it is springy.)
2. You can use the dough right away, but your pizza will have a better texture if you let the dough rise. Dribble a little olive oil into a large glass or ceramic bowl and transfer the dough to the bowl. Turn the dough upside down so that the greased side is up. Cover the bowl with a thin kitchen towel and place the bowl in a warm spot in the kitchen until it has doubled in volume, 1 to 1. hours. Punch down the dough with your fist, and use in the pizza recipe.
3. Alternatively, let the dough rise in a warm spot for 30 minutes, then cover the bowl with plastic wrap and refrigerate overnight to slowly rise. When ready to bake, remove the plastic, drape a kitchen towel over the bowl, and let the dough come to room temperature, about 2 hours.
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