My True Blue Pizza Dough

Finding a pizza dough recipe that comes through for you week after week is not an easy feat. This recipe has been a staple with me! It accompanies every Friday night pizza night, being the perfect base for my pizza toppings. It is complete perfection.

I do have to tell you that, never for the life of me can I remember this recipe. It is so simple, yet time and time again I crack open the big black book for this one.  UPDATE: I KNOW THIS RECIPE BY HEART… I dare you test me! I KNOW IT!!! Woo!!!! About time huh?

A pizza stone is not a must but if you have one, use it. It bakes the pizza evenly. 

The double zero flour gives it that crispy crust but soft bite. It is the perfect base for your toppings!

Hera’s Pinch

I have three today. 

Elevate this pizza dough by adding an infused olive oil. For instance orange, tuscan herb and truffle. A nice hint of flavor in every bite. 

A tip I learned from ‘Salt and Pepper’ is that if you pop the pizza dough in the oven, turn only the oven light on, you will have a beautiful rise to the dough. I have tried this and it is a golden tip!

Use parchment paper on your pizza stone, it saves the stone from becoming rancid. The parchment paper also helps for easy transfer of the pizza to and from the hot stone.

One dough split into four mini doughs.

Print

With ImageWithout Image

True Blue Pizza Dough

Yield: One 14 inch Pizza or four smaller pizzas

Prep time: 20 MinCook time: 13 MinInactive time: 2 HourTotal time: 2 H & 33 M

Ingredients

• 1 1/4 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 1/4 cup warm water (95℉ to 110℉)
• 3 1/2 cups double zero wheat flour 
• 2 teaspoons salt
• 1/4 cup olive oil
• 1 cup plus 1 tablespoon of room temperature water
• Cooking Spray

Instructions

1. In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about five minutes.
2. Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix at low speed for 15 seconds to distribute the salt.
3. Add the olive oil, room-temperature water and yeast mixture and mix on low speed for 1-2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
4. Spray a medium bowl with cooking spray. Shape the dough into a ball, set it in the bowl seam side down. Cover the bowl with plastic wrap and place it in a warm area until it doubles in size. About 1-2 hours.
5. When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500℉.
6. When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles.
7. Shape the pizza dough into a ball (1 pizza) or take a bench scraper and split it into four equal parts (four smaller pizzas).
8. Roll out the dough and transfer to a piece of parchment paper.
9. Top with your favorite toppings.
10. Bake until crust is golden, 13-15 mins.

Notes:

You may replace the double zero flour with bread flour.

Embed Block

Add an embed URL or code. Learn more