recipe by Tami s/v Heart of Gold
This dough is great for pizza, breakfast pizza, calzones or empanadas. Makes one 16" or 2 - 12".
1 cup water, warmed 110F
2 1/4 tsp active dry yeast (1 packet)
1 tsp sugar
3 1/2 cups all-purpose flour
1 1/2 tsp salt
1/4 cup extra-virgin olive oil
1 large egg yolk
Lightly coat a large bowl with olive oil and set aside. Combine the water, yeast, and sugar in a large bowl and set aside. Combine 3 1/4 cups flour with salt in a large bowl, stir in the yeast mixture, olive oil, and egg yolk, and mix until a soft dough forms.
Transfer dough to a lightly floured surface and knead in the remaining 1/4 cup flour. Continue to knead until the dough is smooth and elastic -- about 10 minutes. Shape the dough into a ball and transfer it to the prepared bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm draft-free place until the dough doubles in volume -- about 90 minutes. Punch the dough down and remove from bowl.
Use dough immediately or wrap in plastic and store refrigerated for up to 24 hours. To use immediately, divide the dough into desired number of pieces and roll out to desired shape. Top and bake at 500˚F for 10-12 minutes.
