Kris Bigourdan’s Pizza Dough
We published this recipe courtesy of Kris Bigourdan, whose entertaining tips we featured in our Summer 2011 issue.
- Serves: 4 12
- Course: Dinner
- 4 tsp active dry yeast (20 ml)
- 1 cup lukewarm water (250 ml)
- 1 tsp vinegar (5 ml)
- 4 cups all-purpose flour (plus extra as needed) (1 L)
- 1 tsp salt (5 ml)
- 1 tsp sugar (5 ml)
- 1/4 cup olive oil (plus extra to coat dough and tray) (60 ml)
- In a small bowl, dissolve yeast in warm water and vinegar. Set aside for about 10 minutes, until mixture bubbles. Meanwhile, in a large bowl, sift flour, salt, and sugar.
- Make a well in centre of flour mixture. Stir in dissolved yeast and olive oil. Turn dough onto a lightly floured surface. Knead until smooth and slightly tacky, about 6–8 minutes. Add some extra flour (as much as 1 cup/250 ml) if dough is too sticky to work with.
- Roll dough into a ball. Coat with 1 tsp (5 ml) olive oil, place in a bowl, and cover with a clean tea towel. Let rise in a warm, draft-free spot until doubled in size, about 30–45 minutes.
- Knead dough a few times and divide into 4 portions. Shape each portion into a ball; place on an oiled tray. Cover and let rise again until almost doubled in size, about 30–45 minutes.
- Preheat outdoor oven to 500°F (260°C) or more. On a lightly floured surface, roll one portion of dough to desired thickness. Place on a flour-dusted pizza peel (the pole-and-paddle tool used to slide pizzas into an oven). Add sauce and toppings (don’t overload).
- Slide pizza off peel into oven. It will take only a few minutes to cook—keep a watchful eye. When crust is golden and cheese is melted, remove and place on tray to cool slightly. While each pizza is cooking, work quickly to roll out and top the next one.
- Tip: To cook in a conventional oven: Place rolled dough on a greased pizza pan or cookie sheet. Bake on the middle rack in a preheated 400°F (200°C) oven for 15–20 minutes, or until crust is golden and cheese is melted.