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Pizza Dough, Silver Palate

Pizza Dough~ Silver Palate recipe image
This traditional pizza dough recipe yields a versatile base that is perfect for homemade pies. Made with unbleached flour, cake flour for tenderness, and a touch of olive oil, it develops a delightful chewiness and a light, airy interior. The long rise time allows the yeast to create complex flavors and an open crumb structure. Whether you prefer thin and crispy or thick and hearty, this dough adapts easily. It is a reliable staple for weekend dinners or casual gatherings, offering a superior texture compared to store-bought alternatives.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 744.3
Dietary: Vegan, Vegetarian
Description
This traditional pizza dough recipe yields a versatile base that is perfect for homemade pies. Made with unbleached flour, cake flour for tenderness, and a touch of olive oil, it develops a delightful chewiness and a light, airy interior. The long rise time allows the yeast to create complex flavors and an open crumb structure. Whether you prefer thin and crispy or thick and hearty, this dough adapts easily. It is a reliable staple for weekend dinners or casual gatherings, offering a superior texture compared to store-bought alternatives.
Ingredients
  • 1 package Yeast, active dry
  • 1 1/2 cup Lukewarm water (110)
  • 2 1/3 cup Flour, unbleached
  • 3/4 cup Cake flour
  • 1/3 teaspoon Pepper
  • 1 teaspoon Salt
  • 2 tablespoon Olive oil
Directions
  1. 1
    Dissolve yeast in 1/2 cup of the lukewarm water and let stand for 10 minutes to activate.
  2. 2
    In a large mixing bowl, whisk together unbleached flour, cake flour, pepper, and salt.
  3. 3
    Add the yeast mixture, olive oil, and 1/2 cup of the remaining water to the dry ingredients.
  4. 4
    Mix with a wooden spoon until a shaggy dough forms, adding more water if necessary.
  5. 5
    Turn the dough out onto a lightly floured surface.
  6. 6
    Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and pliable.
  7. 7
    Lightly flour the surface whenever the dough begins to stick during kneading.
  8. 8
    Wash and dry the mixing bowl, then rub the interior with a little olive oil.
  9. 9
    Place the dough in the oiled bowl and turn it once to coat the top with oil.
  10. 10
    Cover the bowl tightly with plastic wrap.
  11. 11
    Let the dough rise in a warm place (75-80&# 194;°F) for 2 hours, or until doubled in size.
  12. 12
    Once doubled, punch down the dough to release air and knead briefly for 15 seconds.
  13. 13
    Cover with a towel and let the dough rest for 10 minutes before shaping.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 744.3kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 4877.9mg204%
Total Carbohydrate 143.1g48%
Dietary Fiber 4.6g19%
Sugars 0.5g
Protein 17.7g36%

* 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

Storage: Wrap the risen dough tightly in plastic wrap and refrigerate for up to 3 days for enhanced flavor, or freeze for up to 1 month. Thaw overnight in the fridge before using.

Variations: Substitute half of the unbleached flour with bread flour for a chewier crust, or use whole wheat flour for a nuttier flavor.

Tip: Ensure water is truly lukewarm (110ðF) to activate the yeast without killing it. If the water is too hot, the yeast will die; if too cold, it won't activate properly.

Keywords: pizza, dough, italian, yeast, flour, knead, rise, crust, homemade, bread, olive oil, vegan, baking, dinner, simple
Read it online: https://www.chefs-mate.com/recipe/pizza-dough-silver-palate-2/