- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
This basic dough is used for the pizzas in this book. If you want to make it a day ahead of time, it will only improve in flavor as it rises slowly in the refrigerator.
1. Fill the metal bowl of an electric stand mixer with hot water then pour it out and dry. This will warm the bowl.
2. In the warmed bowl, make a sponge by mixing the yeast with ½ cup warm (100° to 110°F) water; stir until the yeast is dissolved. Stir in 1 cup of flour. The mixture will be very thick and stiff. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Add 1 cup warm (100° to 110°F) water, the milk, oil, and salt. Attach the bowl to the mixer fitted with a paddle attachment, and turn on low. Slowly add the remaining 3½ cups flour and mix into a soft dough. Change to the dough hook and knead for about 15 minutes. The dough should be sticky.
4. Form the dough into a ball. (If it is too sticky; put a few drops of oil on your hands first.) Transfer to an oiled bowl. Turn the dough to coat the top. Cover with plastic wrap and let rise in a warm place until it has doubled in volume, about 1½ hours.
5. Punch down the dough, knead a few times, and reshape into a ball. Return to the bowl and cover with plastic wrap. Let the dough sit until nearly doubled, about 40 minutes. The dough is now ready to use.
If making ahead, transfer the bowl to the refrigerator overnight. A few hours before using, remove the dough from the refrigerator and punch down. Divide into 4 equal pieces, cover with plastic wrap, and let dough come to room temperature in a warm place, about 2 hours.
Nutritional information is based on 4 servings.