Celebrity chefs offer their recipes for pizza dough.
Ina Garten’s Pissaladière Dough
From Barefoot in Paris (Clarkson Potter/Crown, 2004)
Makes two 10 x 15-inch pissaladières
- 1¼ cups warm (100 to 110 degrees) water
- 2 envelopes dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
- Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it’s at least 100 degrees when you add the yeast.)
- Add 3 cups of flour, then salt; mix on medium-low speed.
While mixing, add 1 more cup flour, or just enough to make a soft dough. Mix dough on medium-low speed about 10 minutes, or until smooth, sprinkling it with flour to keep it from sticking to the bowl.
- When dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic.
- Place dough in a well-oiled bowl and turn it to cover lightly with oil. Cover bowl with a damp kitchen towel; allow dough to rest at room temperature 30 minutes.
- Divide dough into two equal parts, rolling each into a smooth ball. If you’re only making one pissaladière, place one ball on a baking sheet and cover it loosely with a damp towel. Allow dough to rest another 10 minutes. (If you’re not using the other dough, wrap it well and refrigerate or freeze it for next time.)
- Roll dough lightly with a rolling pin, stretching it to form a 10 x 15-inch rectangle. Place on a baking sheet sprinkled with cornmeal. Add toppings and bake, following recipe directions for Pissaladière Provencal.