Classic Pizza Dough (aka Greatest Dough EVER)

by Sabrina Smith in , ,


 Roasted Corn Pepperoni Pizza

Roasted Corn Pepperoni Pizza

This is an AMAZING dough! I think it has magical powers. I'm actually afraid to make it, (Sabrina usually makes this) because I feel like I can't do it as good as Sabrina, but I'm just being silly. It's all in the double-rise and proper kneading. Before you know it, you'll be a pizza artist, making anything from Stromboli, to calzones, to thin cracker crust MAGNIFICENT pizzas!! Awesome, awesome dough. Give it a try!

Make the dough! (Makes 2- 1 lb balls of dough)

  • 1 Tbls sugar
  • 1 active yeast packet, about 2 ¼ tsp
  • 1 ⅓ cup HOT tap water, to 105º
  • 3 Tbls EV olive oil
  • 3 ¾ AP Flour, plus more for kneading
  • 1 ½ tsp kosher salt

Whisk 1 ⅓ cup warm water (105º) and the sugar in a bowl. Add yeast to warm water and stir slightly. Set aside until foamy, about 10 min.

Meanwhile, in a large bowl, whisk together the flour and the salt. Make a well in the middle, and add yeast mixture. Gradually stir with a wooden spoon to make a rough dough.

Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 min, dusting with more flour as needed. Form into 2 balls, (For 2 large pizzas) or 4 balls, (For 4 medium pizzas) place a ball individually into each bowl, toss in a little olive oil, cover in plastic wrap and set aside. Let rest at room temperature for about 1 ½ - 2 hours, then punch down and let rise another 1 ½ - 2 hours.

Roll out dough as thin, or as thick as you like. I've had success trying thin crust, and thick crust style pizza. Bake pizza on pre-heated pizza stone, or upside-down baking sheet, preheated in 500º oven. Bake anywhere from 8 minutes to 14 minutes depending on thickness of crust. Rotate if necessary.

Remove from oven, let rest for 1 minute and slice using large knife or pizza cutter.

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