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Vermont/Italian Pizza Dough “Impasto per Pizza Italiana a la Vermont” Recipe

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This recipe for Vermont/Italian Pizza Dough “Impasto per Pizza Italiana a la Vermont” is from Ascension Catholic Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
2 c. warm water
2 tbsp. pure Vermont maple syrup
1 heaping tbsp. baking yeast
2 tbsp. olive oil
2 tsp. salt
*6 c. plus ¼-½ c. King Arthur all purpose flour
Directions:
Directions:
Activate yeast:
Start with 2 cups of very warm, but not hot water in a bowl.
Add maple syrup, salt, olive oil, and yeast.
Stir gently.
Let sit for 5-15 minutes to let yeast activate (looks bubbly or foamy).

Add Flour:
Add 6 c. of flour and mix into the bowl of ingredients until a ball of dough
forms that is slightly sticky.
Remove dough ball from bowl on to a floured surface (1/4-1/2 cup flour), and knead 4-6 minutes.
Dough should be pliable and no longer stick to hands and surface.
Return dough to bowl.
Cover with cloth, and let rise for 1 hour or until twice its size.

This dough is ready for pizza.
Toss in air to stretch, or use rolling pin.
There should be enough dough for 4 pizzas.
Add topping.

Bake at 375º until the crust is golden brown, about 15 minutes.

 

 

 

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