Higher-yeast, slightly warmer-water dough for a speedier same-day rise in a 15x9 pan.
By mansi
Servings
4
3.25 cup bread flour
2 tsp instant dry yeast
1.75 tsp fine sea salt
1 tsp granulated sugar
1.33 cup warm water
2 tbsp olive oil
2 tbsp olive oil (for pan)
Calories
527 kcal
Protein
17g
Carbs
79g
Fat
15g
Fiber
3g
Sugar
6g
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Mix Dough
1. In a large bowl combine the bread flour, instant dry yeast, fine sea salt, and granulated sugar and whisk until evenly blended.
3.2 cup bread flour,
2 tsp instant dry yeast,
1.8 tsp fine sea salt,
1 tsp granulated sugar
2. Pour the warm water into the dry mixture, add the olive oil, and stir with a spoon or hand until a rough, shaggy dough forms and no dry flour remains.
1.3 cup warm water,
2 tbsp olive oil
Knead & First Rise
3. Knead the dough on a lightly floured surface or in the bowl until smooth, elastic, and slightly tacky, about 5 to 7 minutes, then shape it into a tight ball.
4. Lightly oil the bowl, place the dough ball inside, cover tightly, and let it rise at warm room temperature until roughly doubled and very puffy, about 60 to 75 minutes.
2 tbsp olive oil
Pan Stretch & Second Rise
5. Brush the 15x9 inch pan generously with olive oil for the pan, then gently turn the risen dough into the pan and flip it once so it is lightly coated in oil on both sides.
2 tbsp olive oil (for pan)
6. Using your fingertips, press and dimple the dough outward toward the corners of the pan without deflating it completely; if it springs back, cover and rest 10 minutes, then gently stretch again until it covers most of the pan.
7. Cover the pan and let the dough rise at warm room temperature until very puffy and close to the rim, about 45 to 60 minutes; during this time it will finish relaxing to fill the pan fully.
Ready to Top & Bake
8. Once the dough is well risen, you can add desired vegetarian toppings and bake according to your pizza recipe, using a hot oven to achieve a crisp, airy Sicilian crust.
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By mansi