PIzzeria style hand-tossed pizza dough that you can make right at home. No special pizza oven needed either!
My family and I are known for my pizzas as they are a good portion of my ‘bread and butter’ for TKW.
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.
- 1 packet platinum instant yeast (2 1/4 tsp or 1/3 of a 2 ounce block (so .66 ounces of cake yeast)
- ~350 grams of water or 1 1/2 cups * if using same day use warm water(105-115 degrees F/40-46 degrees C). If fermenting overnight in the fridge use cold water
- 1 tsp white sugar
- 1/8 cup olive oil (about 2 Tbl)
- ~475 grams or 3 – 3 1/2 cups 00 Pizza flour or any high gluten bread flour, plus extra as needed
- 1 tsp sea salt
- Proof the yeast by pouring the yeast and sugar into the water in a bowl of your stand mixer and gently stir until the yeast dissolves. *Cake yeast you make have to break up with your fingers
- Let the yeast and water stand until foamy, about 5 minutes*. If using cold water, just mix and move to the next step as the yeast won’t quite bloom with cold water.
- 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, you may need to add a few 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.
- Allow the dough to rest, covered for 30 minutes. After 30 minutes, using very lightly floured hands, knead the dough gently by hand just to smooth it out and divide into smaller portions. If using the same day, divide the dough in half, shape as balls and put in 2 separate bowls (covered) and allow to rise until doubled in size; about 60-90 minutes.If you’re placing in the fridge, divide into 2 equal sized balls, and place in 2 bowls covered with plastic wrap (just be sure it has enough room to rise) and refrigerate (covered) overnight. The slow cold rise will help build the flavors. *My personal favorite
- 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).
- 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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