Pizza…Who doesn’t love pizza. I have been having a hard time finding a pizza crust that I enjoy. We use a pizza stone in our oven to aid the pizza getting nice and crusted on the bottom but I still struggled with my crusts being too think and sometimes not baking all the way through. I Would even roll my crusts super thin and would still end up puffing really huge so and too thick and bready not like pizza. So I searched and searched and finally found a recipe that I love!!! and it tastes just as good if not better as left overs. So this recipe isn’t mine but I wanted to feature it on my blog because it is too good not to share. I also loved that it had a video about how it showed you how to roll out dough. The recipe said that you need need to refrigerate the dough for 2 days and i ended up using it an hour after i made the dough and it turned out great. I am sure that if you want to dough to turn out at its best you should wait the recommended time. One last thing is with the pizza you don’t want to top it with too many toppings because it is a thin crust.
- Flour, all purpose or bread, 28 oz (796 grams) (6.5 cups of King Arthur Brand or 6 cups of Gold Medal brand; see note)
- Water, 17.4 oz (493 grams or mls) (cool to room temp) (a little less than 2¼ cups)
- Instant dry yeast, 1 teaspoon (3.5 grams)
- Salt, 2.5 teaspoons (15.6 grams)
- Sugar, 2 teaspoons (7.8 grams) (optional)
- Olive oil, 3 teaspoons (11.8 ml)
- Place water in mixing bowl.
- In a separate bowl, mix salt and yeast (and sugar if using) into flour
- Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
- After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
- Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
- Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]) and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).
- The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
- In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven’s power) for at least 1 hour
- Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
- Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.