Making the perfect pizza base

In the making...the perfect pizza base.

I'm close...almost there, but not quite. In terms of exploring the different types of pizza bases, I've had quite a range of bases...rangeing from bread like bases which are soft and fluffy inside and give much texture to the pizza to thin and crusty bases where the flavours and textures of the pizza toppings are highlighted...I've yet to try something that is authentically Italian.
As I am a big fan and lover of baked bread, I do prefer a pizza base in which the dough is kneaded and formulated to rise a little - to give the base a bit more body, so I can chew on the crumb (inside of the bread) and enjoy the crunchy crust (the cooked crunch exterior).

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The recipe that I found a few years ago creates this sort of base.
The recipe advises to overknead rather than underknead. (You can actually work up quite a sweat!)
I also used freeze dried yeast instead of packet yeast (I had bought this large size canister so it was more economical. I don't think yeast expires, at least that's what I figured out when it was producing gas as soon as I gave it enough time to proof.)

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--> sourced from pizzaware.com (this website seems no longer availible!!)

This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before, and, it's not too large a portion to work with at one time.

Ingredients:

1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm water (110°F - 115°F)
1 Tbsp. - Sugar
4 Cups - Bread flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra virgin olive oil
Extra flour
Extra olive oil

Preparation:

Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved.

Add the yeast and gently stir the mixture until the yeast is dissolved.

Let the mixture sit for 10 minutes to allow the yeast to become "active."

The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

Add the salt and olive oil and stir again to combine the ingredients.

Add to the sifted flour mixture and mix in to combine.

The dough mixture should now be fairly thick.

Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass.

You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again.

When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.

Press the dough out with the balls of both of your hands. Then, fold the mass in half and "push it into itself." Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked.

The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the raised dough mass out of the bowl and cut it in half with a knife.

Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath. (This action can be likened to stuffing or folding a sock into itself.) Set the two dough balls apart, momentarily, and consider the next steps.

If you choose to continue with making the pizzas now, (recommended), here's how.

Some dough makers "proof," (or re-raise), the dough balls at this point. They can be set apart in bowls or plastic trays and covered at room temperature, to "rest" for an additional 15 or 20 minutes, if you wish. Some recipes call for up to an additional hour of "proofing."

For practical purposes, this pizza dough recipe does not have to be put through a complete second rise cycle.

Try this alternative. Working with the dough at room temperature, roll out each dough ball into a 3/8" thick circle, about 14" in diameter. "Pan" the dough into a pizza pan, then let the panned dough "proof" for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings. This step will give the dough a chance to "blossom," resulting in a thicker, fuller and chewier crust edge.

If you wish to store the dough for later use, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.

When you are ready to used the stored dough, allow the dough to warm, (thaw), to room temperature before attempting to roll out and pan.

The refrigerated dough balls, (held at 36°F to 42°F), should remain usable for 24 to 48 hours, but will begin to "deteriorate" or "ferment," thereafter.

Frozen dough balls, (held at -10°F to 0°F), should remain usable considerably longer, weeks perhaps, as long as they are well-wrapped, (to prevent freezer burn), and are air-tight.

Chow chow,
Ada