Pizza Dough, Silver Palate

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Servings: 1 Difficulty: Intermediate
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A classic Italian-style pizza dough with a chewy crust and airy crumb
Pizza Dough, Silver Palate recipe image
Pizza Dough, Silver Palate recipe image
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Pizza Dough, Silver Palate

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 677.0

Description

This classic pizza dough recipe delivers a perfect balance of chewy texture and airy lightness, ideal for homemade pies. Made with unbleached flour, cake flour, active dry yeast, and a touch of olive oil, it creates a tender yet sturdy base that holds up to your favorite toppings. The long rise time allows the flavors to develop, resulting in a dough with a subtle tang and a crisp exterior. Perfect for weekend gatherings or casual weeknight dinners, this versatile dough is easy to prepare and yields a professional-quality crust. Simply mix, knead, let rise, and bake to enjoy an authentic Italian-inspired experience right in your own kitchen.

Ingredients

Directions

  1. In a small bowl, dissolve yeast in 1/2 cup of the lukewarm water and let stand 10 minutes until foamy.
  2. In a large mixing bowl, whisk together unbleached flour, cake flour, freshly ground black pepper, and salt.
  3. Add the dissolved yeast mixture, olive oil, and 1/2 cup of the remaining water to the dry ingredients.
  4. Mix with a wooden spoon or dough hook to form a shaggy dough, adding more water a tablespoon at a time if needed.
  5. Turn the dough out onto a lightly floured surface.
  6. Knead the dough for 8 to 10 minutes, dusting with flour as needed, until smooth, elastic, and pliable.
  7. Wash and dry the mixing bowl, then rub the inside lightly with olive oil.
  8. Place the dough in the bowl and turn it once to coat the top with oil.
  9. Cover the bowl tightly with plastic wrap.
  10. Let the dough rise in a warm place (75-80&# 194;°F) for 2 hours, or until doubled in bulk.
  11. Punch down the risen dough to release air and knead briefly for 15 seconds.
  12. Let the dough rest, covered with a towel, for 10 minutes before shaping.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 677.0kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 142.8g48%
Dietary Fiber 4.5g18%
Sugars 0.5g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Water Temperature: Ensure water is lukewarm (110ðF/43ðC). Water that is too hot will kill the yeast, while water that is too cold will not activate it properly.

Storage: After the first rise, you can punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours for deeper flavor development. Let it come to room temperature before shaping.

Freezing: This dough freezes well. Wrap tightly in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before use.

Kneading Tip: If the dough feels too sticky, add a little more flour. If it feels too dry or cracks, add water one teaspoon at a time. The dough should feel soft and slightly tacky, not sticky.

Variations: For a richer crust, substitute half of the water with warm milk or add a tablespoon of sugar to the yeast mixture to aid browning.

Keywords: pizza dough, italian bread, homemade pizza, yeast dough, crust recipe, kneading, rising, unbleached flour, cake flour, olive oil, active dry yeast, vegetarian, vegan, dinner party, easy baking, staple recipe
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