Mark Bittman pizza dough recipe is one of the simplest and most wonderful recipes of pizza dough you can possibly recreate at home. A single batch making of this recipe can be used straight away to create delicious pizza or to be refrigerated for a couple of weeks long.
To follow the Mark Bittman easy pizza dough recipe below, you may replace food processor with mixer’s bowl and paddle attachment, or bowl and bulky wooden spoon. Without further ado, let’s start to jump into the recipe that list what ingredients you should use and what steps you need to take in the following.
- 3 cups or 24 oz. of bread flour or all-purpose flour (add more if needed)
- 2 tbsp. extra virgin olive oil
- 2 tsp. sea salt or coarse kosher salt (prepare more for sprinkling)
- 2 tsp. instant yeast
- Mix the flour, salt, and instant yeast within the food processor. Start the operation of the machine and add oil and a cup of water through its feed tube.
- Let the food processor runs for 30 seconds, and add more water gradually, until the mixture is becoming slightly sticky and forms a ball. You may add one tablespoon or two of water, if the mixture is still dry and then let it runs for about 10 seconds more.
- Put the dough on top of work surface that has been floured. Knead it for several seconds by using your hand, to form a round and smooth pizza dough ball. Then, put it inside a bowl and wrap the bowl with plastic until the dough rises up and increases in terms of size, for an hour or two.
- After the dough is risen up and ready, divide it into two pieces (or more, according to your preferences) and form each into a ball. Place each ball on a surface that has been lightly floured, sprinkle it with some flour, and then cover with towel or plastic wrap for around 20 minutes until they slightly puff.
The Mark Bittman pizza dough above can be frozen up for a month. If you choose to do so, only do until the third steps, then get the dough inside zipper bag or plastic wrap, then simply put inside your refrigerator.
You may use any pizza topping of your preference to after you baked the dough. This Mark Bittman pizza dough recipe really makes a great pizza due to its chewy yet light dense quality, and solidness level to be shaped easily.