Friday, May 21, 2010

Pizza Dough Recipe

After searching for a recipe, making some dough, experimenting, and more making, I have come up with a pizza dough that suites my family's fancy.

3 C. warm water
1 1/2. Tbs. Salt
3 tsp. sugar
6-8 cups flour
5 tsp. yeast. (2 envelops)
Toppings of your choice

  • In a large mixing bowl, dissolve sugar and yeast in warm water. Let set for 10 minutes. Add salt and enough flour to form a medium/soft dough. Mix on low speed for 2 minutes or until the dough pulls away from the sides of the bowl, adding more flour as needed.
  • Rest the dough for 15 minutes. (This step is important for the rising of the dough.) With the dough hook of electric mixer, knead on low speed for about five minutes. Or you can knead by hand for 6-8 minutes.
  • Work the dough into a ball and place in a large metal bowl that has been greased. Toss the ball once to coat. Cover the bowl with a clean kitchen towel and set in a warm place for an *hour or until dough has nearly doubled in size.
  • At this point you can either divide the dough in half and wrap it in plastic and put in the refrigerator for the next day or you can pat each half into a disc and roll out on baking stone or sheet. You can roll the dough out however big or small you would like. I use a 15x15 pizza stone and stretch it all the way to the edges.
  • Preheat the oven to 475 degrees.
  • Top your pizza's with sauce and desired toppings. Bake for 10-15 minutes or until desired brownness has been reached. I usually put one on the top rack and one on the bottom. Some of my family like the crust to be chewy and others like it crispy. The one on the bottom will be the crispier one. If you want them both to be the same you can switch them half way between baking.
  • Remove from oven, cut into squares and enjoy!
*There have been days when I do not have enough time to let it rise for the full amount of time, or even at all. This is fine, but it will be a little more difficult to stretch the dough as far. But it is possible! I like to make the dough on Saturday and put in the refrigerator for an easy Sunday night meal.

1 comment:

Karisse Wesco said...

I have never thought of making the pizza dough on Saturday for Sunday. That's a great tip for future reference! Thanks!