Side Pannel
Perfect Pizza Dough
Perfect Pizza Dough
- Recipe Submitted by Cobb on 12/08/2014
Category: Healthy Recipes, Dinner Party
Ingredients List
- 1 1/2 cups warm (105-115 degrees) water
- 1 tablespoon instant or active dry yeast (active will take longer to rise)
- 1 tablespoon. sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 and 1/2 cups unbleached all-purpose flour, plus more as needed
- Olive oil/nonstick cooking spray
- Garlic salt
- cornmeal
Directions
In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is foamy and dissolved. Add olive oil, salt, and 1 ½ cups flour and mix until combined with your hook attachment (or with a wooden spoon if not using a mixer). Gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. If your dough is too wet, add 1 more tablespoon of flour at a time (up to 1/4 cup) until dough barely sticks to your fingers. Once dough has pulled away from the bowl, knead in mixer on medium-low speed or by hand for 5 minutes.
Shape the dough into a ball and place back into your large mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Turn dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.
Guestimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in middle rack of your oven for 30-60 minutes at 475 degrees F.
After dough has doubled, remove from bowl and knead a couple times. Divide dough into two equal balls and cover with a towel for 15 minutes. You can freeze one of the balls at this point if desired.*
Carefully remove your pizza stone/baking pan and GENEROUSLY grease the entire surface with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.
After dough has been resting 15 minutes, roll each dough ball out onto a lightly floured surface or slip mat into a 12-inch round circle. Transfer pizza dough to your baking sheet or pizza stone then pinch edges to create a rimmed crust. Lightly brush the top of the crust with olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust.
Bake for 12 minutes with favorite toppings then broil for 2 minutes or until cheese is golden.
Shape the dough into a ball and place back into your large mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Turn dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.
Guestimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in middle rack of your oven for 30-60 minutes at 475 degrees F.
After dough has doubled, remove from bowl and knead a couple times. Divide dough into two equal balls and cover with a towel for 15 minutes. You can freeze one of the balls at this point if desired.*
Carefully remove your pizza stone/baking pan and GENEROUSLY grease the entire surface with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.
After dough has been resting 15 minutes, roll each dough ball out onto a lightly floured surface or slip mat into a 12-inch round circle. Transfer pizza dough to your baking sheet or pizza stone then pinch edges to create a rimmed crust. Lightly brush the top of the crust with olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust.
Bake for 12 minutes with favorite toppings then broil for 2 minutes or until cheese is golden.
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