So I’m sorta ‘known’ for my pizzas as they are a good portion of my ‘bread and butter’ for TKW. However I get a ton, and I mean a TON of lip over my not sharing my coveted pizza dough recipe. The bottom line is no, I will not share it. This is helping me reach my dream of opening up a bistro.
I like to think of myself as a very giving person so I’ve been working on a 2nd dough that I would share. Now I’m going, to be honest, the dough itself is really good BUT it’s just not ‘mine’.
Pizza dough pretty much all contains the same ingredients – flour, water, oil, yeast, salt, sugar (optional). However, it’s the amounts and types of stuff you put in that separate your dough from a cardboard 99cents pizza to an OMG-I-WANNA-MAKE-BABIES-WITH-YOU-PIZZA!
BTW.. the latter is the type of pizza yours truly makes.
That being said after posting a picture of a lunch pizza I made the other day I did feel bad saying “No” 9,876 times when asked for the recipe.
So I ventured out and worked on one that was good, better than any store-bought or delivery one and honestly one I would stand behind. There are times honestly when I’ll make my pizza dough only to realize once it’s proofing that I didn’t make “my” recipe; that’s how good this dough is!
It comes together beautifully, has a great texture and chew to it. It crisps up beautifully while leaving the crust interior soft and chewy. THAT makes, for me, the perfect pizza.
This is a simple basic pizza dough that rivals most others. Now you can easily mix it up by adding seasonings to it – maybe some garlic powder, oregano, red pepper flakes or even some ground Parmesan.
Make it your own! You really can’t go wrong with this dough. It’s foolproof and makes amazing pizza.
The trick to this dough is to not over-knead it or add in more flour than necessary. Often I’ll see folks stretch it out with a ton of flour. The pizza ends up coming out white on the edges (because of the excessive flour) or tough/dry. The dough should be tacky but not stick to your fingers.
- 2 1/2 tsp active dry yeast (~1 packet)
- 1 – 1 1/4 cups warm water (105–115 degrees F/40–46 degrees C)
- 1 tsp white sugar
- 1/8 cup olive oil (about 2 Tbl)
- 3 – 3 1/2 cups bread flour (or any high gluten), plus extra as needed
- 1 tsp sea salt (or kosher)
- All-purpose flour for rolling and shaping
- Proof the yeast by pouring the yeast and sugar into the warm water in a bowl of your stand mixer and gently stir until the yeast dissolves.
- Let the yeast and water stand until foamy, about 5 minutes. (If the yeast doesn’t foam, it is either inactive of you have used water that is too cold or too hot; start over with fresh yeast.)
- Once the yeast has bloomed, add in the flour and fit your mixer with a dough hook.
- Mix on low just until loosely combined.
- Add in the oil while the mixer is running stopping if need be to scrape down the sides.
- After 3 minutes of mixing, add in the salt. You never want to add the salt directly to the yeast as that will kill it on contact.
- Mix until a soft, smooth elastic ball forms; ~8-10 minutes. The dough should pull away from the sides of the bowl but still be wet/tacky to the touch. If need be add a Tbl of flour or so to help combine. If it’s too dry, add a Tbl of water.
- Remove the dough from the bowl and place on a very lightly floured surface.
- Give it a few kneads to form the dough into a smooth ball tucking the ‘ends’ underneath.
- Place in a lightly oiled bowl (at least 2-3 times bigger than the ball) and cover with plastic wrap. If you have a bread proofer, just place in an oiled bowl and into the proofer at 78F. Both should be in a draft-free place. Alternately you can place this whole bowl in the refrigerator (covered) overnight. The slow cold rise will help build the flavors.
- Allow to rise until doubled in size; about 60-90 minutes.
- When ready to use, preheat oven to 550F. If you’ve had the dough in the fridge, bring out to room temperature at least an hour prior to baking. If you use a pizza stone, follow the manufacturer’s instructions on heating that up.
- Stretch out your dough on a very lightly floured surface (trying not to work it too much as you want the ‘gas’ left it in – that’s what causes the bubbles and crispy airiness of the dough). * The dough ball will make 1 very large 18-20″ pizza. If you want smaller, split the dough ball in half.
- Place the dough in a pizza pan, directly on a Pizza Stone stone or on a Pizza Screen – whatever your preferred method.
- Top with your favorite toppings and bake for 8-12 minutes depending on what you’re cooking it on.
This makes enough dough to make 1 18-20″ round pizza or 2 10″ round pizzas.
*Note: 12/7/16 The original recipe called for 2 1/2 cups of bread flour. After re-testing it I’ve found that you get better results at around 3 cups of flour plus a little extra for dusting.
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