This pizza dough recipe is my favorite for a couple of reasons. I’m always amazed that the dough comes together. There is so much water compared to the flour that when the mixing begins, the whole thing is a soupy mess. But it works every time.
Oh, it tastes really good too. This particular dough is excellent for “white pizza”- the kind without any sauce.
The ingredients:
- 3 1/4 cups of white flour- The flour has to be a high-gluten variety. A
organic brand will do. Otherwise, add some vital-wheat gluten to the recipe.
It won’t work otherwise. - 1 3/4 cups of water(tepid to warm)
- 2 teaspoons kosher salt (this can be reduced to 1 1/2 if you prefer)
- 1 teaspoon yeast- If using a very active brand like SAF then reduce to 1/2
teaspoon.
Unless you have a mixing arm like, well, somebody with an arm that never gets tired and can mix things REALLY quickly, a mixer is a must. Put all the dry ingredients in the bowl. Using the dough hook, mix them together for a few seconds at a low setting and then add the water. Continue on a low setting until the water has been absorbed and any stray flour has been incorporated into the mixture.
Begin ramping the speed of the mixer up as it becomes apparent that stuff won’t go flying out of the bowl. Stop when the mixer starts to vibrate apart- or the highest speed is reached. Whichever comes first. Let it run until the dough clears the sides of the bowl. Believe it or not, it WILL clear the sides of the bowl. Once it clears, continue kneading for a couple more minutes and then stop. If you wan’t a more concrete test, use the “window pane” test (Pull a golfball sized wad of dough and stretch it out. If the dough stretches to the point of transparency without breaking or tearing, it’s done.)
Put the dough into a well oiled container and allow it to rise for at least 3 hours. It will likely triple in that time. Pour it onto a well-floured surface and divide it into 2. Grease the knife with olive oil- the dough is extraordinarily sticky. Consider yourself warned.
Preheat the oven to 450.
Dust 2 cookie sheets and then deposit the dough on each. Stretch the dough out so that it basically fills the cookie sheet. The dough will stretch that much. Leave about 1″ around the edge of the sheet. If you’re having trouble, let the dough rest for a minute or two and then continue working it. Gluten tends to tighten up as it’s worked and it relaxes when left alone. It’s funny stuff.
Coat with olive oil and sea salt and then slip it into the oven. If adding toppings, pull it out after 10 minutes and put all the toppings on and then finish it off for another 10 minutes. The dough is good with just some roasted garlic spread over it. We’ve also done cheeseburger and chicken toppings.
There’s never any left.