This is a print preview of "Weir Dough for Pizza" recipe.

Weir Dough for Pizza Recipe
by Joanne Weir

Weir Dough for Pizza
Rating: 4.3/5
Avg. 4.3/5 3 votes
Prep time: Italy Italian
Cook time: Servings: 4

Ingredients

  • 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

Directions

  1. 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.