Pizza Dough
If you’re like me, you like fresh, homemade, farm to table recipe. My curiosity is fed as I watch the dish come together on my plate, unfolding all kinds of flavors and aromas in one sitting. And its exactly what I felt making this pizza dough. Don’t get me wrong— sometimes the convenient ingredients work well and still give off an amazing taste. Store bought pizza dough is just as delicious as homemade with the right ingredients. But I love kneading and this pizza dough was fun and quick to make!
The best advice I can give while preparing this recipe is to refrigerate overnight for a slow rise. This will add a crispier texture so you’ll feel the hot crunch on that first bite down. You can make large batches and freeze them as well to have them ready whenever. If you do freeze them, make sure to thaw them overnight in the fridge or in room temperature for about 3-4 hours before baking them.
What You’ll Need…
Equipment.
Large mixing bowl: The larger the better, you’ll want enough space to mix rather than be too restraint and have things spilling everywhere.
Food scale: A saving grace for me, however, measuring cups and spoons will do as well.
Measuring spoons/cups
Saran wrap/ ziplock bag: Make sure to allow some space for the dough and not wrap too tightly. It will rise and possibly break through the plastic if it wants to!
Flat working surface: This can be a counter top or a large sturdy chopping board. Make sure the surface is lightly floured.
Baking tray: This will be useful for when you’re ready to use the dough to start making pizza. Make sure it’s layered with parchment paper.
Yeast and Water.
In a large mixing bowl, add lukewarm water and yeast right on top (as shown in photo). Allow yeast to dissolve for about 2 minutes until you see the yeast sink to the bottom.
Flour, Salt, and Oil.
Add flour, salt, and extra virgin olive oil and mix well until the dough begins to form for about 5 minutes.
Knead It Out.
Turn the dough onto a lightly floured work surface. Gently knead until the dough is smooth, about 3-4 minutes. It should be pretty stretchy at this point. Cut the dough into 4 and 1/2 pieces weighing about 8 ounces. It’s ok if the final piece is a bit small than the rest.
That’s A Wrap!
Wrap the dough in saran wrap/ large ziplock bag and refrigerate overnight. You can refrigerate for several hours before use. But for a crispier texture, allowing the dough to rise produces best result. The longer you leave it to rise, the better the pizza will come out. You may also store them in the freezer to use them in the future.
When you are ready to use the dough, form the pieces into a round ball and place on a flour dusted surface or a baking tray layered with parchment paper. Flour lightly and top with a towel to let it rise in a warm area for 30 minutes. The dough should expand to 10 inches in diameter. You can also roll the dough out flat with a rolling pin, add your toppings, and place in oven. Either way works great. But keep in mind that slow rise will give you that fluffy, crispy bread.
Pizza Dough
Ingredients
1 3/4 Cups (420ml) lukewarm water
2 Teaspoons (5g) dry active yeast
4 1/2 cups (625g) all purpose flour, plus extra for dusting
2 Teaspoons (5g) kosher sea salt
2 Tablespoons (30ml) extra-virgin olive oil
Instructions
In a large mixing bowl, add lukewarm water and yeast right on top (as shown in photo). Allow yeast to dissolve for about 2 minutes until you see the yeast sink to the bottom.
Add flour, salt, and extra virgin olive oil and mix well until the dough begins to form for about 5 minutes.
Turn the dough onto a lightly floured work surface. Gently knead until the dough is smooth, about 3-4 minutes. It should be pretty stretchy at this point. Cut the dough into 4 and 1/2 pieces weighing about 8 ounces. It’s ok if the final piece is a bit small than the rest.
Wrap the dough in saran wrap/ large ziplock bag and refrigerate overnight. You can refrigerate for several hours before use. But for a crispier texture, allowing the dough to rise produces best result. The longer you leave it to rise, the better the pizza will come out. You may also store them in the freezer to use them in the future.
When you are ready to use the dough, form the pieces into a round ball and place on a flour dusted surface or a baking tray layered with parchment paper. Flour lightly and top with a towel to let it rise in a warm area for 30 minutes. The dough should expand to 10 inches in diameter. You can also roll the dough out flat with a rolling pin, add your toppings, and place in oven. Either way works great. But keep in mind that slow rise will give you that fluffy, crispy bread.
