Pizza Dough

Posted on April 05 2019

"Just the Dough"

The following is the recipe that I've been using for years and years.  There is none better so there is no point in modifying it.

Ingredients:

3/4 cup warm water

1 tablespoon sugar

1 1/2 teaspoons dry yeast

1 tablespoon olive oil

2 cups unbleached all purpose flour

1 1/2 teaspoons salt

Here we go:

In a measuring cup (for liquids), mix together warm water, sugar, yeast, and olive oil.  Let sit while you measure out the dry ingredients - about five minutes.

In a medium bowl, measure out flour and salt.  Whisk to incorporate.

Stir wet ingredients into dry ingredients until combined.  Cover and allow to rest for around seven minutes.  Come back to the dough and either mix it on low for seven minutes or so with the dough hook in a stand mixer ... or knead on the counter for seven minutes.  

Allow the dough to rest for an hour in an oiled bowl covered with plastic wrap.  After an hour, punch the dough down and shape into a flat round disk on a floured surface.  Cover with flour and then plastic wrap.  Give it about fifteen minutes or the time it takes you to get your toppings together.

Preheat oven to 425 degrees.

Shape into a circle using lots and lots of flour - I watched a video and tried it - it's great.  I use a well seasoned 16" aluminum vented pizza pan.  I don't use nonstick because it's not healthy.  I spray the pan.  Put the dough on the pan.  Add the toppings.  Put it in the oven on the middle rack.  After about seven minutes, slide the pizza off of the pan and directly onto the oven rack.  Trust me - this makes the best bottom crust - don't buy a pizza stone and don't buy a pizza steel.  Really.  You don't even need a pizza slide.  Use a flat cookie sheet - it works.  Use what you have except for the vented pizza pan - you need that.

I will update this blog post with photos and a link to the pizza pan that I recommend.  I may tell you how to make a pizza with mushrooms and white truffle oil.  I don't know.  I may tell you about the garlic oil I use on my regular pizzas.  Mine are better than most pizzerias.  I'm sorry.  It's true.

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