I’m making pizzas tonight and as I sit pondering my grocery list it has dawned on me that I never gave you this recipe which is the easiest and the Best Basic Pizza Dough recipe around. Bad me!
I make pizza dough on a larger scale to use in selling pizzas retail, and that dough is an entirely different process and will be ready in two days. But this recipe, is easy, delicious and will be ready to use in 1 hour. I’ve also found that it is perfect to use for a kids pizza party, because I’ve done it!
With this recipe you can make 3 individual pizzas, 2 medium pizzas or 1 large pizza. You can also make calzones, which happen to be on the menu tonight (along with pizza)! And if you have any dough leftover, roll it out and fry it up in vegetable oil, drain it and shake it in a bag of cinnamon sugar-voile, dessert (see, I’ve got you covered)!
I promise that I will post the best Basic Pizza Sauce next so you never have to buy the stuff in the can again, promise! I’ll shhh now. You know the routine, try it, love it (hopefully) and let me know all about it. * I’ll post tonight’s pictures tomorrow, ok?
The Best Basic Pizza Dough
1 tbsp active dry yeast
3/4 cup plus 2 tbsp warm water (between 105-115 degrees)
2 3/4 cup AP flour (plus 1 tbsp for working)
1 tsp salt
1 tbsp olive oil
In a measuring cup, heat water in the microwave for 45-60 seconds. Add yeast and stir. Let stand until yeast is foamy, 10 minutes.
Coat a bowl with olive oil, set aside.
In a stand mixer fitted with the paddle attachment on low, mix flour and salt. Slowly add the water/yeast mixture, mixing until just combined. Replace the paddle attachment with the dough hook attachment and mix on med/low for 3-5 minutes. *see below
Preheat oven to Bake, 500 degrees or Convect Bake 450 degrees. *Remember your pizza stone has to heat up with the oven. If you put a cold pizza stone in to a hot oven it will crack.
Transfer dough ball on to a lightly floured surface and knead 5-8 times. Place dough ball in the oiled bowl and tightly cover with plastic wrap. let rise for 1 hour or until it doubles in size.
When dough is ready, roll out all or half of it on to a floured surface. Sprinkle a pizza peel or an un-rimmed baking sheet with flour (for crispier crust sprinkle corn meal too). Place pizza in the oven on the hot pizza stone. Bake for 3-4 minutes, remove. * The dough is now par baked. Par baking your dough will make it easier for you to transfer your pizza back in to the oven with all of its ingredients on.
Before adding the sauce and layering the ingredients, using a pastry brush, brush olive oil all around the outside edge of your crust. Then layer ingredients. The oil will give the exposed dough edges a nice golden crunchiness.
Add the ingredients and transfer the pizza back on to the stone. Bake for 5-8 minutes (time varies by the amount of ingredients).
remove and place on cutting board. let rest for 2 minutes, slice and serve.
*you can mix the dough by hand if you don’t have a stand mixer. It will take longer to incorporate all the ingredients in to a smooth dough ball. If you choose this method, use a scraper tool to aid in the blending process. It will remove some work from your hands and arms.