Pizza

 This is my very favorite Pizza Dough recipe. It turns out every time!

Pizza Dough

Preheat oven to 550 with stone on lowest rack. (One of the “secrets” to good pizza is to use a pizza stone. Pampered Chef has an excellent one as well as the one found in the Baker’s Catalogue.) You should preheat your stone at least 20 minutes before baking pizza.
Combine:
1 1/2 cups warm water - (105°-115°)
2 T. sugar
2 1/4 t. active dry yeast
Proof until foamy, about 5 minutes
Mix in bowl of heavy-duty stand mixer fitted with dough hook:
3 1/2 cups all-purpose flour
1/2 cup bread flour
1 T. kosher or sea salt
Add to Yeast Mixture:
3 T. extra-virgin olive oil
Pour yeast mixture into flour mixture and knead on low speed for 10 minutes (or the same amount of time if kneading by hand.) Dough will be elastic and slightly sticky. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour. Punch dough down and divide into three pieces; shape into balls and place on a floured work surface. Lightly brush dough with oil, over completely with plastic wrap and let rise another 45 min. Place risen ball of dough on a lightly floured work surface. Flatten by pressing it from the center out with fingertips. For thick crust, press and stretch to a 10-12” round. For a thinner crust, roll stretched dough to 14” round. Transfer dough to a pizza peel that has been dusted with corn meal.
Assemble pizza with your favorite toppings.
Bake assembled pizza on preheated stone 5-8 minutes, or until the edges and cheese are golden brown. Slide pizza peel under pizza to remove. Brush crust edges with oil.
Slide pizza onto a cutting board, slice, serve and enjoy. Print this post