Use this fantastic dough recipe to make Oven Dried Heirloom Tomato and Shiitake Mushroom pizzas.

Yield:Makes four 12-inch pizzas

 

2 ¼ teaspoons active dry yeast (one ¼-ounce envelope)

2 cups warm water (105 degrees to 115 degrees)

5 to 5 ½ cups unbleached all-purpose flour, plus more for dusting

2 teaspoons fine sea salt

Extra-virgin olive oil, for bowl

Let rise overnight.

Stir yeast in warm water in a large bowl until dissolved about 5 minutes. 

Stir in 3 cups flour and the salt.

Stir until smooth. 

Stir in an additional 2 cups flour; continue adding flour (up to ½ cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

 

Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. 

Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. 

Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). 

Repeat until it's easier to handle, about 10 times. 

Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.

 

Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. 

Cover with plastic, and let rise in a warm place until it doubles in volume, 2 hours. Press it with your finger to see if it's done; an indent should remain.

 

Scrape dough out of the bowl onto a floured surface, and cut it into 4 pieces. Shape into balls. 

Dust with flour, and cover with plastic. 

Transfer to refrigerator, let Pizza Dough rise overnight.

Use this fantastic dough recipe for Heirloom Tomato and Shiitake Mushroom pizzas.