Proofing Yeast Dough in Microwave

Proofing Yeast Doughs in Microwave

Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.

Basic Pizza Dough

Basic Pizza Dough

• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 1 hrs 15 mins
• Serves: 16
• Average Rating: 2/5

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Ingredients

• 1 cup lukewarm water (105°-115°F)
• 1 teaspoon sugar
• 1 package active dry yeast
• 3 1/2 cups unbleached or all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil

Directions

1.

Lightly coat a large bowl with nonstick spray.

2.

In a glass measuring cup, combine the water, sugar, and yeast. Let stand for 5 minutes, or until foamy.

3.

In a food processor or bowl of an electric mixer fitted with a dough hook, combine 3 1/4 cups of the flour and the salt. With the machine running, add the yeast mixture and oil through the feed tube. Process just until the dough comes together in a slightly sticky mass. If using an electric mixer, mix on low speed for 2 minutes, or until the dough comes together in a slightly sticky mass.

4.

Turn onto a lightly floured work surface. Knead for 4 to 7 minutes, adding the remaining 1/4 cup flour, if necessary, to prevent sticking, until smooth and elastic. Shape into a ball.

5.

Place in the prepared bowl. Cover tightly with plastic wrap. Let rise in a warm place for 1 hour, or until doubled.

6.

Punch the dough down. Shape into two balls.

 

Recipe Tips

To store the dough, place each ball in a resealable plastic bag, pressing out excess air. Refrigerate overnight or freeze for up to 3 weeks.Bring the dough to room temperature before shaping. This recipe can also be divided into 4 small crusts (6" diameter) or 2 thicker crusts (9" diameter).