Celebrity Chef's Pizza Dough Recipes: Tyler Florence's Pizza Dough

| June/July 2008

Celebrity chefs offer their recipes for pizza dough.

Tyler Florence’s Pizza Dough
From Eat This Book: Cooking with Global Fresh Flavors (Clarkson Potter, 2005)

Makes one 14- to 15-inch pizza

Fresh pizza dough is very easy to make. You can bake it on a pizza stone, if you have one, to make thin, crisp-crusted pizza. Or just press the dough into a sheet pan, drizzle it with olive oil, and sprinkle with fresh rosemary to make focaccia.

  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm (100 to 110 degrees) water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 cups unbleached all-purpose flour, plus more for dusting
  1. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine yeast, sugar and warm water. Stir gently to dissolve yeast and sugar. Let mixture rest until yeast comes alive and starts to foam, 5 to 10 minutes.
    If you’re using a mixer, turn mixer on low and add salt and 2 tablespoons of olive oil.
  2. Add flour, a little at a time, mixing at lowest speed until all flour has been incorporated. When dough starts to adhere, increase speed to medium and continue mixing until dough gathers into a ball (about 5 minutes). Stop machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making 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.
  3. Turn dough onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic. Alternate method: If you’re making the dough by hand, stir in salt and 2 tablespoons of olive oil, then begin stirring in flour.
  4. When mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that dough is soft but not sticky. As you work, squeeze a small amount of dough 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. Knead until smooth and elastic, about 10 minutes.
  5. Form 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 (i.e., over a gas pilot light) until doubled in size, about an hour.
    Continue with recipe for Grilled Pizza with Mozzarella di Bufala and Sausage.
Click here for the original article, Celebrity Chefs' Pizza Dough Recipes. 

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