This is a quick and easy pizza dough recipe. It will beat store bought any day, unless you’re in a hurry. You will need to make sure you allow at least 2 hours for the dough to rest and rise.
I use this dough recipe to make deep dish iron skillet pizzas, regular pizzas and Stromboli. The first time I made this dough, I set out to make Stromboli. Upon showing Food Monster the picture, his response was, “holy ish, even if that taste like ish, it looks phenomenal!!!!!!!” I have a screenshot of the message to prove it! Since that time, I have been dubbed the pizza maker in the house. Previously, I couldn’t hold a flame to the pizzas Food Monster would roll out. Now, I can hang like a kid staying up past their 9 o’clock curfew. 🙂
The dough requires a warm place to rise. I never like to rely on just leaving the dough on the counter, so I create an artificially warm place by warming a cup of water in the microwave for 1 minute or so. Allow the cup to remain in the microwave until the dough is ready to rest. When the dough is ready to rest, I place a warm damp cloth over the bowl and place it in the warm microwave for 1 hour. Another way to create an artificially warm environment is to heat your oven on the lowest temperature setting, usually 170 degrees F, then turn it off when the dough is ready to rest. Place the dough covered with a warm damp cloth over the bowl and put it in the oven.
This recipe makes enough for two pizza crust; however, I find that I like my crust thick, so I do not separate the dough. I just punch it down and allow it to rise for an additional 45 minutes.
Once you have the dough, toppings are you choice and the possibilities are endless. Each use of dough pictured above uses different elements. The only common denominator is LOTS OF CHEESE!!!!! 🙂
Yields: 8 -16 Slices
Prep Time: 2 Hours 15 Minutes
Cook Time: 15 to 20 Minutes
- 1 1/2 C Warm Water
- 2 Tbsp Sugar
- 3 3/4 C Flour plus 1/2 to 3/4 C
- 3 Tbsp olive oil
- 1 Tbsp Kosher Salt
- 1/2 tsp Garlic Powder
- 2 1/4 tsp Active Dry Yeast one 1/4 oz packet
Put water, sugar and yeast in small bowl, but do not stir. Let sit 5 minutes.
Mix flour, garlic powder and salt together in the bowl of a heavy duty mixer fitted with dough hook.
Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. Add extra flour, up to 3/4 C, at this stage if the dough is too sticky.
Cover the dough with a warm damp towel, and let rise in a warm place for 1 hour.
Punch dough down and divide in half. Note: If I am making a pan pizza, I like my crust thick, so I do not divide the dough in half. Shape into 2 balls and lightly brush or spray dough balls with olive oil. Cover each ball completely with plastic wrap. Let rise another 45 minutes. Preheat oven to 450 degrees F.
Lightly grease a pizza pan or dust with cornmeal. Take each dough ball and using your fingers, pat it out from the center to the edge, leaving the outer edge a bit thick. You can also use a dough roller to roll the dough to your desire size. Top with favorite toppings.
- Bake 15 to 20 minutes until edges are golden brown.
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