Pizza Dough

We have pizza about once a week at our house.  Yes, we do.  I am not afraid to admit it.  Pizza Friday, Baby!  Having lived in PA where there is a pizza joint on every block, we have kind of become pizza snobs. (PSA – if you are in Lansdale, PA – please go eat at Nino’s – best pizza in Montgomery County!)  Idaho is hardly the pizza mecca of the US so we have been making our own pizza quite often.  I have tried several different doughs over the years and definitely have a favorite.  I comes from a Tyler Florence, years ago.

The salt content is key for me.  I like dough with flavor so don’t skimp on the salt in this recipe.  I let my dough rise for at least an hour and a half in the oven with the light on.

We like to have fun with our pizza.  I triple the recipe and divide the dough and we all make our own custom pizzas.  The kids love it.  It is also a fun thing to do with their friends.

Once you have loaded the dough with your favorite sauce and toppings, I like to brush the edges with olive oil and sprinkle some garlic salt and Italian spices.  Like I said, flavor!

Before putting the dough on the pan or stone, sprinkle it with some cornmeal.  This will prevent the dough from sticking.

Some people are picky about cooking on a stone or not.  I do both.  Both are just fine.   A hot oven is essential – 500ºF.  I know, how often do you get to turn the knob that far?  Pizza cooks fast – 10-12 minutes and done!

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Pizza Dough

The best most versatile pizza dough you will find.  Make a pizza or a cal-zone, and customize it to your liking!

Course Main Course

Cuisine Italian

Keyword pizza

Prep Time 1 hour 45 minutes

Cook Time 10 minutes

Total Time 1 hour 55 minutes

Servings 6

Ingredients

• 1 pkg active dry yeast
• 1 tsp sugar
• 1 cup warm water
• 1 Tbls Kosher salt or 2 tsp table salt
• 2 Tbls extra virgin olive oil
• 3 cups flour
• cornmeal for dusting

Instructions

1. In the bowl of a standing mixer combine the yeast, sugar, and warm water.  Stir together and let sit until the yeast activates and is foamy.  About 5-10 minutes.  If you don't have a packet, use 2 1/4 tsp of yeast.  

2. With the mixer on, add the salt and olive oil.  Stir in the flour and mix until the dough forms a smooth ball.  

3. If the dough is too dry, add more water one Tbls at a time.  If it is too wet, add more flour one Tbls at a time.  

4. Spray a bowl and a piece of plastic wrap with non-stick cooking spray.  Place the dough in the bowl and cover with the plastic wrap.  

5. Place in a warm area for 1 - 1 1/2 hours (I put mine in the oven with the light on.  If you are in a hurry and want to speed it up, put your oven on it's lowest setting - 100 degrees F.)  

6. Preheat oven and pizza stone or an upside down sheet pan to 500° Fahrenheit.  Roll or stretch dough out on floured surface.  Sprinkle cornmeal on counter or paddle.  Place dough on top of the cornmeal.  Top with sauce and toppings of your choice.  Brush with olive oil and sprinkle with garlic salt and Italian seasonings.  

7. Slide pizza off paddle and on to the stone or baking sheet. Bake for 10-12 minutes, until cheese is melted and dough is cooked to your desired level.