Recipe: Pizzeria-Style Pizza Dough
With football season revving up, fans everywhere are snacking on wings, nachos and of course, pizza.
Everyone loves a slice of pizza. Whether it is a classic Margherita or topped creative Asian-fusion ingredients, the secret to a good pizza is a good crust. Traditionally, pizza is made in extremely hot wood-burning ovens, so the crust is charred and crisp at the edges. In this version, the soft and supple dough is stretched thin and then baked quickly in a very hot oven for a rustic and authentic crust. Feel free to stick to tradition and top your pizza with tomatoes, basil and mozzarella, or get innovative and play with the toppings.
- 1 1/2 ounces fresh yeast
- 32 fluid ounces water
- 2 3/4 pounds high-gluten flour
- 1-ounce salt
- 4 fluid ounces olive oil
- Toppings (tomato sauce, mozzarella, basil, sausage, vegetables, etc.)
Makes 4 pizzas
- Dissolve the yeast in the water. Mix the water with the flour in a stand mixer fitted with a dough hook until the dough pulls away from the sides of the bowl. Add the salt and olive oil and mix to combine.
- Divide the dough into 4 pieces (or 12 for individual pieces). Round the balls of dough. Wrap in an oiled cake pan and chill overnight.
- Preheat the oven to 500ºF. Stretch the dough as thin as possible using the backs of your hands. Each ball of dough should make a 16- to 18-inch pizza.
- Top the pizza with your favorite toppings and bake in the oven until the crust is browned and cooked through, about 10 minutes.