Parmesan Pizza Dough
This rich dough is best with simple toppings, like the Prosciutto and Arugula Pizza or the Delicata Squash and Chard Pizza , because the fl avor of the Parmesan will come through the crust. Use only good Parmigiano- Reggiano, purchased from a wheel at the market and grated just before using at home.
- 3⁄4 cup plus 1 tablespoon lukewarm water (between 105°F and 115°F)
- 11⁄2 teaspoons active dry yeast
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon salt
- 2 cups all- purpose fl our, plus additional as needed
- 2 ounces Parmigiano- Reggiano, fi nely grated
- 1 tablespoon olive oil, plus additional for greasing the bowl
Instructions:
- Place the water in a slightly warmed, large bowl or the warmed bowl of a stand mixer. (To warm the bowl, just rinse it out with warm tap water before wiping it out.) Add the yeast, sugar, and salt. Stir well and set aside until the mixture begins to foam and get frothy, about 5 minutes. If for any reason it doesn’t, throw it out and start again to assure a good crust.
- If working by hand: Stir the flour, grated cheese, and olive oil into the yeast mixture until smooth. Dust a clean, dry work surface with a little fl our and turn the dough out onto it. Knead by holding with one hand while pulling and twisting with the other, digging the heel of that twisting hand into the dough as you pull it. Continually reposition the dough and re-form it into a mass as you knead it, adding more all- purpose flour if the dough sticks to your hands. Keep kneading until the dough is smooth and elastic, about 8 minutes.
- If working with a stand mixer: Add the fl our, cheese, and oil to the yeast mixture, attach the dough hook, and stir at medium speed until fairly uniform.Continue kneading at medium speed, adding a little more all- purpose flour should the dough turn sticky or climb up the hook, until smooth and elastic, about 7 minutes.
- Wipe a clean, large bowl with a bit of olive oil on a paper towel, or spray it with nonstick spray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil, and cover the bowl with plastic wrap. Set aside in a warm, draft- free place until doubled in bulk, about 11 ⁄2 hours. Shape the dough using the tips on page 20 or as directed in the individual pizza recipes.