Pizza Dough

AuthorMikeCategory, Cuisine, Cooking Method, DifficultyBeginner

Pizza Night is a big deal in our house. It's so easy to do! We've done one batch for our family or 5 batches for a neighborhood pizza night!

Yields1 Serving
Prep Time2 hrsCook Time30 minsTotal Time2 hrs 30 mins
 2 cups White FlourIf you want to get fancy, you can use the Italian "00" flour for a softer texture.
 ½ cup Wheat Flour (If you're not a whole wheat flour person, do all white flour!)
 1 tsp Salt
 1 Package, Active Dry Yeast
 1 cup Warm Water
 1 tbsp Olive Oil
1

Mix 1 Cup Warm Water with yeast. Let sit for 5-10 minutes until bubbly.

2

Mix Flour and Salt.

3

In a Kitchen Aid Mixer, or with a spoon or with your clean hands, mix, then knead the flour with the yeasted water. Do this for 7-10 minutes.

4

Separate into two or three dough balls. Two makes two 10-inch pizzas. Three makes three 7-8 inch pizzas.

5

Let rise for at least one or two hours. Some ovens have a "proofing" mode, where you can set the temperature to 90 degrees or so. Otherwise, just cover with a cloth and let rise. It should double in size.

About an hour before you are ready to start putting those pies in the oven or Big Green Egg, start the oven at 550 (or as hot as yours will go) and put the pizza stones in there. If you have multiple pizza stones, they work great on the different levels of the oven. Also, if you have a convection oven, that works best.

6

Start in the middle and press out until you have a nice circle, or something that approximates a circle, or some kind of amoeba-like crust that will taste wonderful. If you want it super thin, roll out with rolling pin to about 1/16". Or, if you're really good (I'm not) toss it and make it the artistic way! Cover with your favorite ingredients, bake at 550 degrees (that's the highest my oven will go) on a pizza stone for 6-8 minutes, and viola!

Ingredients

 2 cups White FlourIf you want to get fancy, you can use the Italian "00" flour for a softer texture.
 ½ cup Wheat Flour (If you're not a whole wheat flour person, do all white flour!)
 1 tsp Salt
 1 Package, Active Dry Yeast
 1 cup Warm Water
 1 tbsp Olive Oil

Directions

1

Mix 1 Cup Warm Water with yeast. Let sit for 5-10 minutes until bubbly.

2

Mix Flour and Salt.

3

In a Kitchen Aid Mixer, or with a spoon or with your clean hands, mix, then knead the flour with the yeasted water. Do this for 7-10 minutes.

4

Separate into two or three dough balls. Two makes two 10-inch pizzas. Three makes three 7-8 inch pizzas.

5

Let rise for at least one or two hours. Some ovens have a "proofing" mode, where you can set the temperature to 90 degrees or so. Otherwise, just cover with a cloth and let rise. It should double in size.

About an hour before you are ready to start putting those pies in the oven or Big Green Egg, start the oven at 550 (or as hot as yours will go) and put the pizza stones in there. If you have multiple pizza stones, they work great on the different levels of the oven. Also, if you have a convection oven, that works best.

6

Start in the middle and press out until you have a nice circle, or something that approximates a circle, or some kind of amoeba-like crust that will taste wonderful. If you want it super thin, roll out with rolling pin to about 1/16". Or, if you're really good (I'm not) toss it and make it the artistic way! Cover with your favorite ingredients, bake at 550 degrees (that's the highest my oven will go) on a pizza stone for 6-8 minutes, and viola!

Pizza Dough
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