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So as I mentioned in my last post, many things I try to make are simply trial and error. I was always daunted at the thought of making pizza dough. Every time I tried it was always too thick or too runny and I just could never figure out the balance to get it right. Finally, I found the perfect combination of ingredients for the most amazing pizza dough ever. I’ve seriously never messed it up. EVER. But it’s important to follow this pizza dough recipe to a tee!
First, in a medium sized bowl you will want to combine 1 3/4 cups of the flour with the yeast and salt.
Next cut the dough into two equal pieces.
Place the dough (minus toppings) on a pizza stone (we love this one because it has handles) or baking sheet and cook for 8-10 minutes. If you have made a thicker dough you will want to increase your cooking time. It should just be turning golden brown.
Add whatever toppings you desire. I went with sauce, pepperoni, and cheddar and mozzarella cheese. I always like to add my cheese last because it helps keeps all the toppings together underneath. Note: don’t put a lot of sauce in the center of your dough or it will get soggy.
- 3 cups all-purpose flour, divided into 3 parts
- 2 1/4 tsp active dry yeast or 1 package
- 1/2 teaspoon Salt
- 1 1/2 cups warm water
- 2 tablespoons olive oil (vegetable oil would also work)
- Extra flour for surface
- Desired pizza toppings (Don't skimp on the cheese)
- Optional: Italian seasoning to season dough
- In medium sized bowl, mix 1 3/4 cups flour with the yeast and Salt. (If adding optional Italian seasoning, add it now)
- Add the warm water and oil.
- Beat with a whisk for approximately 1 minute or until a thick pancake like batter forms.
- Add 1 more cup of flour to the mixture and using a wooden spoon, stir together, enough so the mixture holds together by itself.
- Lightly flour a flat surface and with a little flour on your hand, remove the dough mixture from your bowl onto the surface.
- Knead in another 1/4 cup flour (may need to add up to 1/2 cup) stopping once the dough is lump free. Do not overwork your dough.
- Cut the dough in half and place one half in a bowl covered with plastic wrap or a kitchen towel and the other half in a plastic wrap and place in the freezer for later use. *If you want 2 large pizza, cover each half separately instead of freezing
- Let the dough in the bowl sit, covered, for approximately 45 minutes. You can use the dough after 20 minutes, but it's better to let it rise a bit more.
- Heat the oven to 425 degrees.
- On a floured surface, roll dough into a circle. Size will depend on the thickness you prefer. We do a thin crust and spread out to 12 inches.
- Place on a pizza stone or lightly greased baking sheet.
- Place in oven for 8-10 minutes. If you made your crust thick, you will need to leave in oven for a bit longer.
- Remove the dough from the oven and place desired toppings on top of the crust.
- Place back into the oven for an additional 8 minutes or until the cheese has completely melted.