Making your own pizza dough can help make all the difference between good and exceptional pizza. Not to mention the excellent stress relieving qualities in kneading dough. : ) Of all the recipes for pizza dough I have tried, this is my favorite. It’s a little labor intensive, more than a simple pizza flour with some olive oil, salt and yeast, but it’s a great dough. I love this dough’s versatility, it makes a great thick crust, but it’s even better as the Italians love it – super thin and crispy. Try it, and let me know what you think. : )
from: ben rayl in copenhagen dk
adapted from: pizzatherapy.com
- yeast - 2 packages or 50 g fresh
- sugar - 2 tsp
- all-purpose flour - 4 cups, or more
- salt - 1 tsp
- olive oil - 1/4 cup
- warm water - 1 cup + 1/2 cup
- herbs - dried or fresh - optional
- Dissolve the yeast and sugar in 1/2 cup of the warm water, mix well. (The temperature should be between 100 and 110 degrees F ( 37° C- 43° C ). In about 5 minutes the yeast should activate and start foaming.
- Using a fork, mix the flour, salt, olive oil and remaining water together with the yeast mixture in a large bowl. Keep mixing until all the liquid is absorbed.
- (at this point mix in optional dried herbs like basil, oregano or rosemary – fresh rosemary is also delicious, depending on your pizza ingredients.)
- Place the dough on a floured surface, and begin to knead it for about 10 minutes, or until it develops a smooth and silky texture. If the dough is very sticky, add some more flour.
- Drizzle some olive oil in a bowl, and roll the dough around. Cover the bowl with a cloth, and put it in a draft-free, warm place.
- Let the dough rise until it has doubled in size, about an hour. Punch it down and let it rise again for about 45 minutes.
- Take half the dough and roll it out on a floured surface into the shape you want.
- Place the dough on a cookie sheet lined with baking paper.
- Top the dough with desired ingredients, then bake in a hot oven (400 F, 200 C) until dough has browned and cheese is browning and bubbly.