Pizza Dough
The best pizza dough recipe that is super quick and easy to work with
Equipment
- Pizza stone (or large pan)
- Large cutting board or pan to transfer to oven
- Rolling Pin
Ingredients
- 2 cups flour divided in half
- 2¼ tsp active dry yeast
- 1½ tsp sugar
- ¾ tsp salt
- ¼ tsp garlic powder
- ¾ cups warm water ~45°C/110F
- 2 tbsp corn meal
Instructions
- In a small bowl, add the warm water and then the active dry yeast. Stir and let sit for 5 minutes
- Combine 1 cups of flour, sugar, salt, and garlic powder in a large bowl
- Add the olive oil and the water and yeast mixture. Stir until combined
- Gradually add in another 1 cups of flour and stir until the dough is a cohesive, elastic ball and pulling away from the sides of the bowl (should still be sticky but manageable with your hands)
- On a clean lightly floured surface, knead the dough for about 1-2 minutes until bouncy and smooth
- Coat a large clean bowl with olive oil
- Place dough in bowl and cover with plastic wrap or a paper towel. Let sit in a warm place for 30 minutes
- Pre-heat oven to 425F with the pizza stone/pan is inside on the highest rack (while dough is rising)
- Prepare ingredients while oven pre-heats and dough rises. Also prepare transfer board/pan by sprinkling half of the corn meal over entire surface
- Once dough is risen (should be double in size), transfer half of the dough to a lightly floured surface and knead a few times
- Start forming dough into a disc, using a rolling pin flatten the dough out evenly to form one large circle. If there are any holes, just stretch dough to fix, dough should be fairly thin (should be able to let light through)
- Transfer pizza to transfer pan/cutting board (try not to move the corn meal, we want it on the bottom of the entire pizza)
- Drizzle olive oil over the pizza, can use a baking brush to spread it evenly
- Add the desired toppings, try to avoid making the pizza really tall as it will sit on the top rack
- Transfer pizza to pizza stone/pan carefully with a spatula and bake for 10-13 minutes
- Once cooked, transfer pizza back to transfer pan/cutting board to slice.
Notes
Original recipe
If saving for later, let the dough rise and then deflate it. cover it so there is no air (prevent drying out) and store in the fridge for several days, or in the fridge for a month. [Have never actually tried this, always best fresh]