Saturday, May 1, 2010

Tyler Florence's Pizza Dough

So not only am I in love with Tyler Florence, but I'm also in love with all his recipes. I am yet to make one of his recipe and be disappointed. This all leads me to wonder, how his wife stays so thin. LOL!

Anyway I have always hated working with yeast, but this recipe is so simple it's hard to mess up. You would really need to work hard to mess it up. Even my friends that "don't cook or bake" love this recipe and use it to make homemade pizza and stuffed breads.

I love the fact that this recipe yields two doughs. It's so nice to be able to use one now and safe the other for another day. Hope you enjoy it, and happy baking!

Makes enough dough for 2-15 inch pizzas

Recipe courtesy Tyler Florence link to recipe below


2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
1 tablespoons kosher salt (original recipe calls for 2 tablespoons but i find it to be too salty)
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl


In a small bowl, combine the yeast, sugar and water and stir gently to dissolve.

Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

Combine the salt and flour in stand mixer and pulse a few times to mix.

Add the yeast mixture, at the lowest speed, until the flour incorporates.

When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball.

This should take about 2 minutes.

Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook.

Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.

Cover with plastic wrap or a damp towel and let it rise in a warm spot until it doubles in size, about 1 hour

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