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Our family has some really wonderful Pizza makers. My cousin married a fellow that is really a great cook, and he has developed a variety of fabulous Pizza recipes over the years. Greg Constable is one of the best! He shared this Pizza dough recipe with us, and it is absolutely delicious and makes a universally well regarded Pizza crust that is rises well and is easy to work with. Greg Constable Pizza Dough-A kitchen digital scale is required for this recipe. It is the only way to get the measurements right. The recipe is very simple, but it is important to follow the steps: Water Prep: • 200g Warm Water (86 degrees F)• 4g Active Yeast (1) Teaspoon• 14gOlive Oil (1) TablespoonMix together until well combined, and then add • 300g00 Flour (Really works best!). Add it
slowly on a very slow mix speed - or you can mix by hand.Mix for 3 minutes slow • Autolyse (rest) for 15 minutes in covered bowl, then • 6g Salt (1) TeaspoonAdd the Salt to the mixed dough. Mix well to integrate the salt into the dough. The salt goes in last to give the yeast a chance to work more efficiently. • Roll out the dough on a floured counter - an even ball roll. Work it with your hands until it's smooth and somewhat elastic. • Cut into (4) equal pieces • Roll each cut piece section into a ball • Put the cut pieces in an oiled covered plastic or glass container for storage • Refrigerate. Will last for a few days in the fridge. Can be frozen for longer storage, but don't let it get old. • Place the unfrozen or refrigerated“dough ball” in it's oiled plastic or glassbowl on the counter for 3-4 hours before Pizza prep Return to Seriously: Food |