So, you want to make your own pizza dough and don’t know how to start?! Follow these easy steps to make a pillow-like dough with a little twist that will make you the new home chef champion!
First Things First
In this recipe you'll find that the measurements we are using are standard US kitchen cups, teaspoons, or tablespoons. In another post I'll give you a measured recipe by weight for those who really want to get into it and buy a kitchen scale (PS. It's a very nice tool to have!)
*Your Next and Forever Pizza Dough Recipe:
INGREDIENT LIST:
6 CUPS OF ALL PURPOSE FLOUR (OR BREAD FLOUR)
3 TSP OF FINE SEA SALT OR KOSHER (2 TSP IF USING TABLE SALT)
1/2 TSP OF ACTIVE DRY YEAST (OR INSTANT DRY YEAST)
2 1/2 CUPS OF ROOM TEMP. MINERAL WATER (TAB WATER IF FILTERED)
2 TBS OF EXTRA VIRGIN OLIVE OIL
1 TBS OF ITALIAN HERB DRY SPICES
optional - 1/2 TSP OF WHITE GRANULATED SUGAR
Steps for recipe:
Prep: Grab a big clean metal bowl, a small bowl, a whisk or a wooden spoon, and your measuring tools.
Add the water to the small bowl and add the yeast and sugar if using. Let rest for 10 to 15 minutes minimum. When bubbles or foam are produced, your yeast is alive. If not, discard and start this step with a new packet of yeast.
Add the flour and the salt to the big bowl and then whisk to distribute. Mix the yeast/sugar/water mixture with the flour/salt mixture.
With the wooden spoon (or a clean hand) make sure your dry ingredients absorb all the liquid and there's no sign of dry flour in the bottom of the bowl.
Transfer dough to a new bowl with sides lightly oiled to avoid it from sticking to the sides. Make sure it has room to double in size.
THIS IS WHEN THE MAGIC REALLY HAPPENS!...Let dough rest in a warm dry place for 18-20 hours. If you live in a warm climate just overnight at room temp. will suffice.
After time has passed, transfer the dough to floured counter. Gently! You don't want the whole thing to deflate. Using a knife divide into 5 to 6 pieces (it all will depend if you're going for a big or medium pizza). Make balls with the divided portions. I will later post a video showing how to shape the dough balls.
Place each shaped ball into a sealed container and let it rest on the refrigerator for about 8 to 24 hrs. This step is to ensure great flavor!
Take out of the fridge and let rest at room temp. 2 hours prior to cooking.
Take out of the container, flour your hand, and dough lightly before stretching. Stretch to the size desired. Top, cook and enjoy!
Happy baking!!
**Want to use my ingredients or tools? click at the amazon affiliate links below:
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Digital Kitchen Scale (For 1 gram):https://amzn.to/2OVzjMV
Stand Mixer-Kitchen Aid CLassic: https://amzn.to/3hBSJmn
Dough Dench/Scraper: https://amzn.to/2ZW88rn
Pizzeria "00" Flour: https://amzn.to/2ZXPKic
Dough Enhancer: https://amzn.to/3eWUs3T
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Want my oven?? See at this link below
Ooni Koda: https://amzn.to/2Vuwtlx
My Ooni Pizza Peel: https://amzn.to/2NFCKXi
*DISCLAIMER: THIS RECIPE WILL BE GOOD FOR HOME OVENS THAT REACH 480 TO 500 DEGREES FAHRENHEIT.
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