Pnina Peled's Basic Pizza Dough
When the Executive Chef at Memorial Sloan Kettering comes by the studio, she brings some of the foods featured on her menu!
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water
- 3 1/2 cups flour
- 1 tablespoon extra-virgin olive oil
- pinch of salt
The temperature in the room should be about 70–75° F for the dough to rise properly.
Dissolve the yeast in the warm water and stir until completely dissolved. Set aside about 5 minutes until the yeast starts to bubble.
Sift the flour and pour into a large bowl or on your work surface. Mold the flour into a mound and make a hole in the center.
Pour the yeast mix in the center of the flour mound, followed by the olive oil and salt.
Using a spatula, slowly combine the ingredients. With your hands, mix everything until a dough forms.
Sprinkle some flour on your work surface and place the dough on top.
Knead the dough by pushing and folding it with your hands, until it no longer sticks to your hands. Add additional flour if necessary.
Rub a little olive oil inside a bowl and transfer the dough to the bowl.
Cover the bowl with a kitchen towel, and set the bowl aside for about 2 hours until the dough doubles in size.
When the dough has risen, punch it down to eliminate the air bubbles.
On a lightly floured work surface, cut the dough into three equal pieces to prepare three 12 inch pizzas. Cut the dough into 2oz balls to prepare the mini calzones.
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