Monday, April 30, 2012

Perfect homemade pizza dough

Tonight, we made our own pizza for dinner and we all loved it! This time, I used a new- and I have to say fantastic- recipe for pizza dough. It produced the best pizza crust we have ever had- better than our local take-out pizza, which we really like.

Perfect Pizza Dough

1/2 cup warm water (about 110 degrees)
1 envelope (about 2 1/4 teaspoons) instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (22 ounces) bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt
Olive oil or nonstick cooking spray for oiling the bowl


Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap. Let sit for about 1 1/2- 2 hours, or until doubled in size.

When ready to make your pizza, place a pizza stone on a rack in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Use a chef’s knife or dough scraper to divide the dough into three or four pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough at a time and keeping the others covered, shape the dough, then transfer it to a pizza peel that has been lightly dusted with semolina or cornmeal. Top as desired. Slide the dough onto the heated stone. Bake until the crust edges brown, 8 to 12 minutes. Cut into wedges and serve immediately. Enjoy! 

So thankful I found the recipe for this pizza crust on: Annie's Eats

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