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the best pizza dough recipe

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

a great pizza dough

By 09/22/2012

  • Yield : 2 large deep pan pizzas, or 4 thin crust

Ingredients

Instructions

  • 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.
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