Mar 29, 2012

Pizza Dough



A few years (!!!) ago I posted about making homemade pizza dough and surprisingly, I still use that same recipe.  I guess you can't go wrong with a recipe that makes two balls of dough and produces a pizza that has a chewy and crisp crust with perfect little air pockets.

This dough is very forgiving, rises well every time, comes together quickly, and is so versatile.  You can make pizza, bread sticks, calzones, stromboli...  The list goes on.

As far as tips and tricks go, I always preheat a pizza stone in the oven for about 30 minutes at 450° - 500° before I slide my dough onto it (with parchment under the dough), I always flour my work surface to make sure that spreading the dough is easy and it doesn't tear.  If the dough is not stretching properly, let it rest for a few minutes.  I recently watched this video from A Couple Cooks and found it very helpful!

Go crazy with pizza toppings.  You can put nearly anything onto a pizza.  Asparagus, pulled pork, roasted vegetables and garlic , get creative!!


Pizza Dough
(makes two balls of pizza dough)
Printable Version

½ cup warm water (about 110°)
1 envelope (2¼ tsp.) instant yeast
¼ tsp. granulated sugar
1¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the warm water along with sugar and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil, stir to combine.
2. Place the flour and salt in the bowl of a stand mixer fitted with the dough hook. Briefly combine the dry ingredients on a low speed. Slowly add the liquid ingredients and continue to knead on a low speed until the dough is smooth and elastic, about 5 minutes. 3. Lightly oil a large, deep bowl and form the dough into a ball. Place dough ball into prepared bowl and cover with plastic wrap.
4. Allow to rise until doubled in size, about 1½ to 2 hours. Press the dough to deflate it. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. (If not using immediately, divide dough into two equal pieces and wrap each dough ball tightly in plastic wrap and then place inside a freezer safe zip top bag and place into freezer. When ready to use, dough will need several hours to defrost and come to room temperature.)
5. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
6. Working with one piece of dough at a time and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired.
 7. Slide the dough onto the pizza stone using a pizza peel or the back of a large cookie sheet and bake until the crust edges brown and cheese is golden in spots, about 8 to 12 minutes.
8. Repeat with remaining ball of dough.

slightly adapted from yum., originally from Baking Illustrated

2 comments:

Chrissy said...

I use the same recipe as well! I've made it so many times, that I know it by heart now. :)

Javier Morales said...

I love your pizza dough! I use this recipe all the time!
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