La Pasta Per Pizza
Mugnaini Pizza Dough
Yields 6-8 individual 8-10” pizzas.
- 4 cups bread flour
- 1 1/2 cups warm water
- 1 teaspoon salt
- 2 teaspoons yeast, dissolved in 1/4 cup warm water
Place flour and salt into mixing bowl. Add water and dissolved yeast, mix well, scraping the sides of the bowl to incorporate all the flour. Mix until dough takes on a shaggy appearance.
Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 7-8 minutes. Place in a large lightly oiled bowl. Cover with plastic wrap and leave in a warm location for 2 1/2-3 hours. The dough should double in size.
Turn the dough back out onto a lightly floured surface, divide into 6-8 pieces (5-6 ounces each for individual pizzas) and roll gently into balls. Place the balls into a proofing box with lid, or place on a sheet pan sprayed lightly with olive oil and cover with plastic wrap. Let rest for about 20 minutes.