My first attempts at making pizza dough sans proper preparation (i.e. proofing and resting), equipment (baking stone) and time, resulted in crust that was lacking in flavor, texture and satisfaction. However now that I have all three, I can finally indulge in tasty, crispy homemade pizza--whose crust is good enough to eat without the toppings.
I found the pizza dough recipe through Foodgawker (my new-found and preferred go-to site for recipes) and decided to try it because it was simple, straightforward and relatively quick. I've included said recipe below, but you can also find it here. This recipe produces enough dough to make two medium sized, relatively thin crust pizzas. Accordingly, I take advantage of the opportunity to make two varieties of pizza. Below you will find my latest pizza recipes. Enjoy!
Pizza or baking stone
Baking sheet (or second pizza paddle)
Stand mixer (optional)
- 1 package (approx. 2 1/4 tsp), active dry yeast
- 1 1/3 cup warm water (I like to use a combination of boiling water that I heated on the stove and cold tap water...cuts down on wasting water while waiting for the tap to heat up.)
- 2 tbs olive oil
- 3 1/2 to 3 3/4 cups all purpose flour
- 1 tbs salt
Mix the yeast and water in a mixing bowl. I like to use the mixing bowl of my stand mixer, because it reduces waste and the number of dirtied dishes. Cover and let sit for 5 minutes in a warm place, like in a sunny spot.
Ideally the yeast should proof into a nice foam, but I've found that some bubbles and "strands" of yeast when you swirl the mixture are good enough for proper fermentation.
Then add the flour, salt and olive oil.
Knead the dough by repeatedly turning and folding the dough in half with the press of the palm of your hand for 7-10 minutes, adding flour in small increments until the dough is soft and no longer sticky.
Next, form the dough into a round, smooth ball and place in a large bowl.
Cover the bowl with a towel, and let rise in a warm area, such as a sunny patch near a window, for one hour. Try your best not to peek.
After about one hour, the dough should double in bulk and look something like this:
Preheat the oven and pizza stone to 450 degrees Fahrenheit.
Punch the dough (my favorite part) and turn onto a well floured surface.
Once you have rolled the dough to your preferred thickness or the size of your pizza stone, transfer the dough to a pizza paddle that has been seasoned with a tablespoon of flour and 1 -2 teaspoons of cornmeal.
Add your toppings:
Remove the baked pizza with a cookie sheet. Feel free to use an ovenmit clad hand to help transfer the pizza to the cookie sheet. Place the second pizza onto the stone and bake until done. Transfer pizzas to a cutting board and let cool for a few minutes. Cut, serve and enjoy.