Maggie May Schill Recipe

Best Pizza Dough Recipe

By Maggie May Schill NakedMaggie


Recipe Rating:
 2 Ratings
Serves:
2 14 inch pizzas
Prep Time:
Cooking Method:
No-Cook or Other

Maggie May's Story

I call it the best pizza dough recipe simply because I've been messing with pizza dough recipes for a few years now, and this is my best so far.

It has taken quite a lot of trial and error with different flours; all-purpose, bread-flour, whole wheat, unbleached...even cake flower. I also have been trading out ratios for yeast and rise times, even messing with how much to kneed...or not to kneed. (that is the question!!!)

The pictures in this post are of a BBQ chicken pizza I made. I also made a yummy alfredo chicken garlic pizza as well.

Ingredients

4 c
unbleached organic bread flour
1 tsp
sugar
1 tsp
salt
1
envelope dry yeast
1 1/2 c
warm water (between 110'f and 115'f, use instant read thermometer.)
4 Tbsp
extra virgin olive oil, divided.
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Directions Step-By-Step

1
In a large mixing bowl combine flour, salt, yeast and sugar.
2
Add water and 2 Tablespoons of the olive oil and mix together with hands.

(if you use a stand mixer instead of doing it by hand be sure to grease the paddle of the stand mixer.)
3
Kneed with hands until it makes a smooth ball.

Side note: If dough is too stiff and breaks apart easy add one Tablespoon of water until it lets up. Or if it is too sticky and won't form a smooth ball add one tablespoon of flour at a time until it behaves.
4
Dust a clean counter surface with flour and turn dough out onto the counter.
5
Kneed dough for about 5 minutes to get the gluten acting all elastic-like!

You have to kneed until the dough is not the least bit sticky and is flexible enough to be pulled thinly. If you hold the dough up to the kitchen light you should be able to pull the dough until it is so thin you can see the light through the dough. That's when you know it is perfect.

Beware you can over kneed dough... in which case I say enjoy your yeast rolls, because if you over kneed it to the point the gluten is so taunt that it starts to tear easy when stretched yeast rolls are one of the only options for not wasting the dough.
6
Grease a large mixing bowl with remaining 2 Tablespoons of olive oil and place dough ball in bowl and cover with a clean cloth.
7
Allow pizza dough to sit in bowl for 2 hours where it will almost double in size.
8
Remove dough from bowl and turn back out onto a floured counter top. Cut dough ball equally in half.
9
You now have two dough chunks ready to be tossed into 14 inch pizzas!!! :-D

About this Recipe

Main Ingredient: Flour
Regional Style: Italian


  • Comments

  • 1-5 of 13
  • user
    Terri Lowe LoveBostons - Jan 14, 2013
    would love to try your alfredo pizza recipe. gonna make this real soon. thanks for doing all the testing. that's what's great about this site. already tried recipes. thanks for posting
  • user
    Maggie May Schill NakedMaggie - Jan 14, 2013
    Hi, Terri,

    Hope it turns out good for you! Pizza dough is so temperamental, takes so much patience and practice to get good with. :(
  • user
    Ellen Finnerty smellyhiker - Jan 14, 2013
    I'd like to add some garlic to it, do you think it would inhibit the yeast at all? Have you added things to the crust with positive results? Thinking Italian seasonings (like fresh basil) or frozen spinach for some hidden vitamins.
  • user
    Maggie May Schill NakedMaggie - Jan 14, 2013
    Hi Ellen,
    I typically rub seasoning into the crust after I spin it and lay it on the pizza stone before I add my toppings. Yeast eats sugar, the more sugar the more the yeast can develop the dough. Garlic does have a decent amount of sugar in it naturally which is why I haven't tried it before. I always envisioned it effecting the rising process. It might turn out well if you give it a try however. There's nothing to lose by giving it a go.
  • user
    Bob Wakeman Bigcatfish - Jan 16, 2013
    This is a keeper for me. Thanks for posting.