I'm constantly making pizza... I'm at a point in my life where I want what I want when I want it. I make at least one pizza a week (judge me). I make fruit pizzas, breakfast pizzas, dessert pizzas and pizzas loaded with meat & veggies. IDGAF as long as it's pizza.
So, in my quest to make pizza, I've finally figured out my own pizza dough. It's mine. You can use it, make it at home but if you blog, you better give me credit (if you don't I'll talk shit about you on Twitter & Snapchat).
Pizza dough is fairly easy to make. You toss the ingredients in a bowl, mix and let the yeast do it's job... really, that's it.
Of course, you have to shape it too...
And let it sit so it can double in size.
Like this one.
- 2 c. all-purpose flour + about ¾ c. for kneading
- ¾ c. warm water, 105-110 degrees
- 1 tsp. active dry yeast
- 1 tsp. salt
- 1 tsp. sugar
- Olive Oil, to prevent sticking
- Sprinkle active dry yeast and sugar over the warm water and let it sit until yeast becomes foamy, about 5-7 minutes. Stir until yeast dissolves.
- In a separate bowl, combine flour and salt (no sifting required).
- Add the yeast mixture and stir until soft dough begins to form.
- Turn the dough onto a floured surface (I use my countertop) and knead. You'll need to add that additional flour as necessary until the dough becomes smooth and elastic. You'll know it's ready when you can stretch it and it doesn't tear off easily. It takes about 10 minutes.
- Coat another bowl with oil and place the dough in the bowl.
- Cover with a warm towel or plastic wrap and place in warm place for 90 minutes or until the dough doubles in size. I turn my oven on 250 and sit the bowl on top.
- Uncover the dough and punch out the air. Cut into 2 equal pieces and shape into balls. If you nee more flour, that's fine... add it.
- Cover both dough balls with plastic wrap and allow to double (about an hour).
- Roll out and top with something delicious.