Homemade Pizza Dough

Excellent pizza dough only takes a few simple ingredients, a little kneading and time. Pizza dough is also a great springboard for easing yourself into the beautifully rewarding world of bread baking.

Although there are certainly more convenient alternatives to the homemade variety, such as take home dough from a pizzeria or pre-made shells, no one should be afraid to make their own personal, superior version.

I must admit that I do utilize a stand mixer (see old blue), which makes the kneading process incredibly easy for me. However, a bread machine will also work fabulously or you can even use a food processor to eliminate some of the manual labor. Although these devices certainly do make short work of even the most intimidating bread dough, they aren’t necessary and a little hand kneading can actually be pretty fun.


I came up with this recipe while trying to crack the formulae for the ambrosia served at my two favorite pizza joints (Bianchi’s Italian, Brooklyn Pizza Co.) with little success. I like it because the crust at the end has an almost pretzely taste, which I think you'll find surprisingly satisfying.


Pizza Dough Recipe (yeilds enough dough for 1 large thick crust pizza or two medium pizzas):
1 1/8 cups warm water
2 teaspoons of active dry yeast
3 ½ cups all purpose or bread flour
1 tablespoon extra virgin olive oil

1 tablespoon of course grain salt
extra olive oil to lubricate the bowl


Method:

Place the yeast into the warm (around 100 degrees F) water, give it a little stir and allow to proof for about 5 minutes.


While the yeast is doing it's thing, you can combine the flour, tablespoon of oil and salt into your standmixer, bread machine pan, or mixing bowl and whisk until combined.

I know a tablespoon of salt seems like an aweful lot but the crust won't be overpoweringly salty. The trick is to use course grain salt. A tablespoon of course salt equates to roughly 1.5 teaspoons of standard table salt (or so I have been told) and will give your crust a unique flavor and texture.

After the yeast has proofed, combine it with the flour and attach the dough hook to your stand mixer. Allow the dough to knead for 7 minutes and then check to see if it is too wet or dry.

(This dough is a little dry and needs about a teaspoon of water)

At this point, I like to finish kneading the dough by hand.


I push forward on the dough with the "heel" of my palm, fold it backward on itself and repeat the process until it is smooth and elastic.

Form the dough into a ball and place into a bowl that has been coated with extra virgin olive oil. Cover the bowl with platic wrap and allow the dough to rise for 2 hours.

There, you have it, beautiful dough that is ready for your favorite pizza recipe. When the dough is ready, form it into a thin circle by placing your knuckles in the center and stretching outwards. Then, place the dough on a pizza pan, and finish streaching it out using the palm of your hand. Fold the edges in on themselves to create the outer crust. Prick the crust with a fork all over so it doesn't bubble up when you bake it, add your sauce, cheese and toppings and bake at 500 degrees F for about 15-20-30 minutes (keep an eye on it after 10).

A lovely cheese pizza, just for me!