Pizza dough with puffy, chewy crust

September 15, 2010

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Makes four 12-inch rounds


2 1/4 cups cold water
1 tablespoon plus 1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons olive oil
6 3/4 cups bread flour
1 teaspoon instant or rapid-rise yeast
Flour (for sprinkling)
Olive oil (for sprinkling)

1. In the bowl of an electric mixer, combine water, salt, sugar, and oil. Stir with a spoon until sugar dissolves.

2. Attach the bowl to the mixer stand fitted with the dough hook. Add three-quarters of the flour (about 5 cups). With the mixer set on its lowest speed, beat the mixture for 1 minute. Let dough rest for 15 minutes.

3. Add the yeast. Turn the mixer on low and add the remaining flour gradually. Mix at low speed for 5 minutes. Let dough rest for 15 minutes.

4. Turn the mixer on for 4 minutes, or until the dough starts to look smooth and slightly lighter in color. Let the dough rest for 15 minutes.

5. Divide dough into 4 pieces. On a lightly floured counter, roll it into balls. Lightly oil 4 plastic bowls or containers. Place the balls in the containers, cover, and refrigerate for at least 24 hours and up to 3 days.


1 can (28 ounces) whole, peeled Italian tomatoes
1 can (28 ounces) whole, peeled California-grown tomatoes
1 tablespoon olive oil
1 clove garlic, finely chopped
6 leaves fresh basil, chopped
Salt, to taste

1. Working with one can at a time, puree the tomatoes in a blender. Strain them until most of the excess moisture is removed.

2. In a saucepan, combine the tomato solids, olive oil, garlic, basil, and salt. Simmer over low heat for about 20 minutes or until the mixture thickens.

Adapted from Scott Riebling