how to make great dough.

Though the title of this post may sound like a get rich theme, it is far from that ;) {cv} and I made our way to Johnson & Wales over the weekend for a cooking class all about pizza. While making pizza isn't super technical or healthy, we had an absolute blast learning the in's and out's of pie making. 

I adapted the recipe below with my notes from our class...

Traditional Pizza Dough (makes 10 servings)

-two pounds of all purpose flour

-two and a half cups of cold water

-two tablespoons of salt

-two tablespoons of olive oil
-one ounce of compressed yeast

Combine dry ingredients into a mixer.

Add liquid ingredients and then mix on slow for three minutes.

Slowly increase the speed until gluten is formed.

Let rest for at least two hours. Overnight is better if you have the time.

{If you refrigerate the dough, give it at least two hours at room temperature before working with it.}

Cover it in plastic to prevent a "skin" from developing.

Other notes...

You can also add some flavor to the dough with herbs like rosemary or thyme. 

Substituting the olive oil with infused oils can also give some great flavor.

My best advice is to be patient with the dough. It's more finicky than I ever imagined. Working slowly but deliberately also helps. Staying focused on the outer edges--rather than the center--will help prevent tears and holes. When doing the traditional pizza toss, use "claws" rather than flat hands. It will help to stretch the dough--rather than shred it.

I am no dough expert, but I loved the whole experience. I've taken a cooking class by myself before, but this was the first time {cv} and I had done one together. We have another class coming up in March...and I'm already counting down the days! If you're in Providence {or close by}, join me for the macaron class in May. I. am. SO. excited. for that one :) {Email me for details!}

Do you have any other tips on how to make great dough? xoxo {av}

STAY IN TOUCH: INSTAGRAM + TWITTER + PINTEREST + FACEBOOK