Pizza Dough

Made in a food processor or a stand mixer, this recipe is straightforward and should produce a light and flaky crust - but the dough is meant to be touched by hands, so these instructions are for doing things the old-fashioned way. Be sure to keep all ingredients cold and to refrain from mixing the dough too much.

Kit Schumann, Sea Wolf and Oxbow

General Info

Prep Time
30 minutes + 2 hours of refrigeration
Bake Time
15min
Total Time
2.5 hours
Yield
Two pie shells, or a bottom and lattice top

Varietal

Organic Edison T85 All-Purpose Flour

Ingredients:

240g Organic Edison All-Purpose Flour
3g salt
180g butter
85g ice water
8g apple cider vinegar

Baker's Notes:

Made in a food processor (like a Cuisinart) or a stand mixer, this recipe is straightforward and should produce a light and flaky crust - but dough is meant to be touched by hands so these instructions are for doing things the old fashion way. Be sure to keep all ingredients cold and to refrain from mixing the dough too much. Over mixing develops gluten and leads to a tough dough. Apple cider vinegar gently tenderizes the dough.

Follow this recipe (https://cooking.nytimes.com/recipes/1019443-nectarine-and-blueberry-galette) for a delicious summer galette. You can substitute any single fruit, or two kinds of fruits for what is called for in the recipe. I used peach and apricot for one galette, and apricot and strawberry for the other. Experiment, switch it up often and have fun. You can use a tablespoon of cornstarch instead of flour in the recipe for a clearer and thicker filling.

Instructions

Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough between 12" into a 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the centre of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.