Description
When you’re tired of crappy take-out pizza, this simple pizza dough is the easiest possible way to have the crisp-chewy pie you crave.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup Tipo 00 flour (or bread flour)
- 1 tsp fine sea salt
- 1 1/2 tsp dry active yeast
- 3/4 cup warm water
- 1 tsp olive oil, plus extra for drizzling
Instructions
- If making your pizza immediately, place a pizza stone or metal baking sheet in oven and preheat to 500 – 525 degrees (as hot as you can get it).
- Whisk the flours and salt together in the bowl of a stand mixer or other medium bowl.
- In a separate small bowl, whisk together the warm (baby bathwater temp) water, yeast, and olive oil. Whisk well to combine and add water to flour.
- Using either your hands or the bread hook attachment on your mixer, combine all ingredients, adding a tablespoon or two more water if the dough seems too dry. Once all ingredients are incorporated and dough begins to form a cohesive ball, continue kneading in the bowl about 3 minutes more.
- Coat a medium bowl with olive oil and transfer the dough into it. Cover bowl tightly with plastic wrap and let rest for 15 minutes in the refrigerator or other cool spot.
- Remove the dough, which will have become airy and puffy, and begin to knead on a lightly floured surface for 3-7 minutes, until it is smooth and elastic.
- Separate into two balls and transfer to oiled bowls. Cover with plastic wrap and let rise at room temperature (if cool), or in the refrigerator, for at least three hours, and up to three days.
- When you’re ready to shape your pies, set the dough ball(s) on pieces of parchment large enough to hold the finished pie. Cover with a damp towel and allow the dough to rest at room temperature for at least 15-30 minutes, then roll out on parchment paper to desired size & thickness. If the dough springs back when rolled, let it rest a little longer.
- When you have achieved your desired crust size and thickness, add sauce and toppings.
- Using a pizza peel, carefully transfer the pizza – still on the parchment – to the stone or pan. Bake for 12-15 mins, until crust is golden brown and cheese is bubbly.
- Carefully remove the pizza on parchment and transfer to a large cutting board. Let rest for 5-10 minutes to let the toppings set. Slice and serve.
Notes
… dough can be refrigerated up to 3 days, or frozen for up to two weeks.
