Weir Dough for PizzaPrep: 30 min Cook: 120 min Servings: 4by Joanne Weir3 recipes>
- 1/4 cup plus 2 tablespoons lukewarm water (110 degrees F)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour
- 1/2 to 3/4 cup lukewarm water
- 1/2 teaspoon salt
- To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70 to 75 degrees F. Let it rise for 2 hours or until it has doubled in size. Makes 2 10inch pizzas.
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