Basic Pizza DoughPosted on 21 Jan 2014
I make pizza fairly often and I feel that I have perfected my dough recipe
|Yield||Enough dough for three 12-inch or two 18-inch pizzas|
|Prep Time||10 minutes prep plus 1-2 hours proofing|
|3 cup||all-purpose or bread flour||—|
|1 tablespoon||kosher salt||—|
|1 ⅓ cups||warm water||40-45°C (104-113°F)|
|1 packet||dry inactive yeast||one packet is about 1 tablespoon|
|¼ cup||olive oil||—|
- Dissolve the yeast and sugar in the warm water. Let stand until the yeast is activated (about 10 minutes).
- Combine the flour and salt in a large bowl. Make a well and pour in the yeast mixture, olive oil.
- Mix until a loose dough has formed then using your hand form the dough into a ball.
- Knead the dough for 8-10 minutes. When kneading be sure to use a consistent folding motion which will best align the gluten protein strands.
- Loosely cover the dough with plastic wrap and let rise until doubled in volume (1-2 hours) [see above].
My preferred method to bake pizzas is to parbake the crust in a deep cast-iron pan, top, then finish under a broiler.
Things You Need
|cast iron pan||—|
|semolina or cornmeal||for dusting|
- Preheat and oven to its hottest temperature, this is around 500°F for most conventional ovens.
- Place your cast iron pan in the oven to preheat along with the oven.
- With your formed pizza at the ready, dust the preheat pan with semolina or cornmeal and place the pizza on top.
- Bake for 10-15 minutes until the crust is lightly browned.
- Top par-baked crust(s) with whatever you like.
- Switch your oven to broil. Return topped pizza to oven and finish baking until the edges of the crust are golden brown.