Pizza Dough

I received so many questions on my prior post about Zucchini Pizza Boats regarding how to make "regular" pizza that I felt compelled to share with you my recipe.

Practically none of what was stated above is true.  I have practically zero followers on this blog right now (though strangely enough a few redirected from a German band's website - shout out to Cores!).

As I mentioned back in my Beer Pretzel Rolls post, making bread and bread-like products are not nearly as difficult as it may seem.  To prove this point, the next several recipes I post will be ALL ABOUT THAT BREAD.

Pizza dough is ridiculously easy and once you start making your own, you'll only order delivery in desperate times.  The recipe I'm going to share will make 2 thick 14 inch pies, but you can divide it further if you want smaller pies or thinner pizzas.  If you like pizza like I do, go ahead and make the full batch because you can freeze whatever you don't use initially and thaw it in the fridge (takes about two hours or so) for when you do want to use the leftover dough.

I'm not going to go into toppings and whatnot, because everyone has their own tastes when it comes to pizza.  Do what works for you.

Pizza Dough Recipe:

Preparation Time: 15 minutes work; 1 hour, 25 minutes total

Cooking Time: 10-16 minutes

Yield: 2 thick 14 inch pies

Ingredients:

• 3 1/2 to 4 cups bread flour
• 1 tsp sugar
• 1 package (2 1/4 Tbsp) of rapid-rise active dry yeast
• 2 tsp kosher salt
• 1 1/2 cups warm water
• 2 Tbsp olive oil

Directions:

1. Combine the bread flour, sugar, yeast and kosher salt in large bowl of stand mixer.^T1  Beat at low speed with dough hook attachment 2 minutes.
2. While the mixer is running, add water and 2 tablespoons of the oil and continue until the dough forms into a ball.
• If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
3. Turn out dough onto lightly floured surface; knead several times, eventually shaping into a ball.^T2
4. Grease or spray a large bowl with olive oil.  Place the dough in the bowl and move it around so all sides are covered in oil.  Cover with plastic wrap and put it in a warm area for about an hour or until it doubles in size. 
5. Place the dough a lightly floured surface and split it into two equal halves (or more if you are making thinner or smaller pies).  Wipe excess oil off and let sit for 10 minutes,
6. Freeze the portions you will not be baking within 24 hours.  Refrigerate the portions you will not be baking within 2 hours.
7. Pre-heat the oven to 400°F.
8. On a lightly floured surface, spread the dough into the shape of a pie.  Use a roller if it helps.  You can also toss the dough.^T3
9. Add whatever toppings and seasonings work for you.
10. Bake 14 to 16 minutes for larger pies; 10 to 12 minutes for smaller ones.  Watch what's happening in the oven and use your best judgement as to when to remove.
11. Enjoy!

Print friendly version

Original recipes via Food Network and Live Strong.

Techniques:
^T1 As written, this recipe assumes you have a standing mixer.  I do not recommend you buy one unless you either plan on making a lot of baked goods and/or bread or have the disposable income to pick one up without much care as they are expensive.  This does not mean that you cannot make this recipe without a standing mixer however.  In fact, my first year of making bread was done entirely without one.  It just takes more effort and time:

• Beating:  Usually this can be done either with a whisk or an electronic hand mixer.  Especially if using a whisk, disregard the timing provided as your manual hand beating will take more time to develop the mixture you are seeking.  Instead, beat until the mixture feels "right".  The goal here usually is to mix things to the point that there is consistency in the separation of the ingredients.
• Kneading:  This is best done by hand.  Watch this video if you are unfamiliar with how to do so.  As this recipe requires you to add flour while kneading, it is best that you knead for a bit, add a bit of flour (probably half of what the recipe calls for) and then knead some more before adding more.  Continue until the full amount of additional flour is added and then knead one last time before moving on. 

^T2 Even if you are using a standing mixer, this recipe will require you to knead the dough a bit by hand.  It's honestly not that difficult and you may even find it fun!

^T3 Check out this video for instructions on how to toss a pizza.