my favorite pizza dough recipe!

6 Nov

After so many trials (and failures), I have finally made it – my favorite, go-to pizza crust recipe (originally based off this recipe). A wonderful pizza crust, rolled thin, crisp on the outside with the perfect amount of chew and salt.

Makes 2 Medium Pizzas
1 1/2 c very warm water
2 tsp yeast
2 tsp sugar
3 1/4 c flour (white whole wheat, AP, or a combination)
1 1/4 tsp salt
1 Tbsp olive oil
a bit of cornmeal or flour for the pizza pan.

Place very warm water, yeast and sugar in the stand mixer (you can also do this in a food processor). Let sit a minute or two. With the dough hook on speed 2, add the flour one cup at a time (or so), and then the salt. Let knead until the dough is, well, doughy. It’s a moderately wet dough.

Put the oil on top of the dough and turn it in the bowl to coat. Cover with a moist towel and let rise in a warm, draft-free place for an hour (a good place is the oven, not on of course).

Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size (or, a half hour, then place in the refrigerator to rise overnight – if you do that, let the dough warm to room temp before usin), before rolling out and baking.

Heat the oven to 550. Roll out the dough and place it on a lightly greased pan sprinkled with a bit of cornmeal/flour. Prick it with a fork a few times to keep it from bubbling all weird. I like to pre-bake my crust for about 7 minutes before putting on the toppings because I think it cooks better without getting soggy. Put on the toppings and bake another 5 minutes. You can put it in the broiler for a minute or two for some crispy cheezy broily spots, especially using nutritional yeast cheesey sauce.

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