Magic. Manna. Pizzetta From My Kitchen.

I use a tamis and shift the flour a couple of times..

Lots of rolling, pinching, sifting happens when making pizza dough. And waiting. Most of the time waiting longer for pizza dough, is better. I take the middle road here. This recipe comes from Bobby Flay and Food Network. Manna is necessary. Pizza is magic. This Monday, I need a bit of both.


3 1/2 to 4 cups bread flour, plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons


  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Cook’s Note

**Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.

after a couple of roll and pinches and punches, I coat dough with olive oil..

Until Next Time…

I’ll toast some tomato paste and salt. Next Cheese and pepperoni, please.

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