This is the best pizza dough we’ve ever made. It’s soft, yet has a crunch. It’s easy to make (I haven’t screwed it up yet!) and easy to store (we have pizza dough for days in the freezer). It makes enough for two pizzas (great for company or when you and your fiancee disagree on what type of pizza to make). It’s just the best.
The trickiest part about pizza dough, well any dough, to me is the yeast. Has it expired? Is it working? What’s it doing there? So let me break it down for you. Old yeast (past expiration) won’t work. It won’t bubble and you will be able to see it isn’t doing what it’s supposed to. When you add good/new yeast with warm water and a little sugar, after 10 minutes it will bubble. Bubbles are good. The perfect water temperature to mix with your yeast is 110 degrees Farenheit. If you don’t have a thermoeter handy, it’s like testing a baby’s bottle on your wrist (if it’s hot for your wrist, it will kil the yeast). I usually tend to err a little bit on the colder side because I get scared. The good news if it’s a little too cold, the yeast will still bubble, it will just take a little longer.
Storage of pizza dough is easy. I wrap it in saran and stick it in a freezer ziploc. When it’s time for me to cook with it I take it out of the freezer and let it come to room temperature before using.
The Best Pizza Dough
Makes 2 large pizza doughs
- 1 packet yeast (1/4th oz)
- 1 1/3 cup warm water (around 110 degrees F)
- 1 teaspoon sugar
- 3 1/2 cups all purpose flour (original recipe had 1 3/4 cups white flour and 1 1/2 cups whole wheat flour)
- 2 tsp sea salt
- 1/4 cup olive oil
- In a bowl of a stand mixer. combine the yeast, warm water and sugar. Let sit for 10 minutes until yeast bubbles. (If your water is not warm enough it may take a few more minutes.)
- Once yeast has bubbled, add in flour and salt and begin to mix using the dough hook attached to the stand mixer at level 2 (don’t go higher than that). As dough begins to come together (30-45 seconds), drizzle olive oil into the mixer. Continue to mix until dough is well combined and is neither too sticky or too dry, about 2 minutes.
- Remove dough from bowl and rub with olive oil. Place the dough back in the bowl, cover with a dish towel and leave in a dry place for at least one hour or until dough doubles in size. (I place mine inside an unwarmed oven.)
- Once the dough has doubled in size, take it out of the bowl and cut it in two. At this point the dough is ready to be used. If you are using it in a few hours, tightly wrap it in saran wrap and place it in the fridge. If you are going to freeze it, wrap it tightly in saran wrap, place in a freezer ziploc and place it in the freezer.
Adapted from Eat Live Run.
Yesterday was pesto. Today is pizza dough. I think tomorrow calls for a recipe for Chicken Pesto Pizza…