It's All About You - Pizza Dough
If your dough comes out too hard after baking, use less flour next time.
The olive oil adds flavor.
If you don't use yeast in this recipe, the dough will come out like a cracker but that should be really good for thin crust pizza.
Let the dough sit in the fridge overnight.
THIS DOUGH RECIPE CAN BE FROZEN! It won't rise as much after it thaws out but it's still a good tasting dough. Again, experiment with different flour types (or mix-n-match) to get the taste YOU like).
TO FREEZE - wrap oil-covered dough up in saran wrap and place in a plastic bag. I'm not sure how long it will keep because mine is gone before the month is out :)
The salt is important if you don't want a dry-tasting pizza.
- 2 tsp
- 2 tsp
- 1/2 c
- water - 100 -105 degrees (use a thermometer to gauge)
- 4 c
- bread flour, sifted (if it's too chewy, add some semolina next time)
- 1 tsp
- 1/4 c
- olive oil - extra virgin for added flavor
- 1 c
- warm water
- herbs, cheese or any type of flavoring for the dough is optional
- 2 Tbsp
- olive oil
How to Make It's All About You - Pizza Dough
- 1PREHEAT OVEN TO 425 DEGREES
- 2****** FERMENTING THE YEAST
- 3Put the yeast and sugar in a small bowl. Pour the heated water into the yeast mixture. Mix and set aside while it ferments. (use a thermometer - if the water is too cold, the yeast won't activate. If too hot, you'll kill the poor little things).
- 4****** MAKING THE DOUGH
- 5In a mixing bowl, add the flour, salt, olive oil and yeast mixture.
Add 1 cup of Warm Water a little at a time to get a good soak on the flour and mix with a fork until all the flour is absorbed. (see the optional section below)
- 6****** OPTIONAL *****
- 7Add herbs, cheese or a different flavor of oil to the dough on the above stage before during the mix. Remember, the taste of the dough is All About You.
- 8****** ROLLING OUT THE DOUGH
- 9Sprinkle some flour on a nice, flat work surface (I use the kitchen table). Knead the dough and work it until you can feel that it's ready - anywhere from 5 minutes to 10. It should be elastic and should not break off.
- 10****** (PROOFING THE DOUGH OVERNIGHT)
- 11Once the dough is kneaded to the consistency you want, round it up into a ball and put a little olive oil all over it and stick it in a plastic bag. (the olive oil will prevent the dough from drying out so use about 2 Tablespoons to coat.)
- 12Don't close the plastic bag all the way because the yeast will give off gases and explode the bag. So keep a small opening at the top of the bag. (another reason to use the olive oil to coat the dough so it won't dry out)
- 13Place in the refrigerator overnight and roll out the next day on a very lightly floured surface to the thickness you want your pizza to be. (experiment with this because the dough should not stick to the surface)
- 14Add toppings and bake on a pizza stone until the desired effect is reached, USUALLY @ 400 degrees for 15 minutes but that depends on how big or little you make your pizza.
- 15****** (PROOFING THE PIZZA THE SAME DAY)
- 16Place the oil-covered ball in a bowl and put a towel over the bowl. Sit in a warm spot for several hours until the dough rises. Punch down and roll out when ready to make the pizza.