Place two-thirds of the water in a large bowl. We will definitely make Again!! Recipe adapted from The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. This site uses Akismet to reduce spam. Then cut the dough in half, and form each half into an oblong shape. See you soon! Once you have it perfect, keep the speed on medium and knead for six minutes. This will allow the finished pizza to slide off onto the stone. Thanks for such a great recipe. I have been looking for a great Pizza dough recipe. In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. The dough should just stick to the bottom of the bowl as it turns and not come up off the bottom. Next, brush a piece of parchment paper with a light coating of olive oil. In order to activate the gluten but not allow the yeast to activate, you must use ice cold water and flour and let the dough sit overnight in your refrigerator. Place two-thirds of the water in a large bowl. Note: At this point, you can freeze any dough balls you do not plan on using the next day by sealing them in sandwich sized zip lock bags and freezing for up to three months. 1 3/4 teaspoons (0.44oz, 12.5g) salt. The oven and the stone need to be the hottest you can get them. The day you want to make pizza, remove the dough to room temperature 2 hours before making pizza. In a 2 cup measure, fill to 1 ¾ full with the ice cold water then bring up to two cups with the ¼ cup of the oil. Learn how your comment data is processed. Hope that helps – we’re so glad you enjoy this recipe as much as we do! richard, Thanks so much Richard! 4 ½ cups cold bread flour. Thanks! We will never share your information, and you may unsubscribe at any time. Whisk together 1 1/4 cups cold water, oil, sugar (or honey if using), and salt in another bowl. Pizza dough perfection! 2 teaspoons salt (use table salt not Kosher) 1 teaspoon instant yeast. We highly recommend using a pizza stone to bake your pizza. Although the recipe is lengthy – this is actually a beginner-friendly pizza dough because it’s very easy to work with. I hope that helps! On a floured counter, flatten the cold dough into 1/2 inch thick disks, spray lightly with oil and then cover them to rest for two hours. Ingredients. Mist the dough balls with spray oil and lightly cover them with plastic wrap. When you are ready to cook, using a bench scraper, scrape up one dough ball at a time and place on a floured surface. Your email address will not be published. Her specialties are baking, desserts, vegetables and pasta dishes. We’re back together with another Cooking Lesson – our series of occasional, instructional posts that will provide you with more details, as well as step-by-step photos for some of the cooking techniques we use in our recipes! Great question, you can keep the dough refrigerated for up to three days. Once the dry and wet are together and a dough starts to form, replace the paddle with a dough hook and turn to medium. Let’s get started! If the dough is balling up around the hook – it is too wet and you will need to add more flour. Hi, this is Jack. We're so glad to have you join us in the kitchen! Design by LH. Eat. I like to prepare my pizza on a sheet of parchment paper and then slide the paper with the pizza directly onto a hot pizza stone in the oven. Two hours before you plan on cooking your pizza, remove the dough balls from the refrigerator, flatten to ½ inch thick and about five inches in diameter. We’ll get into more of the ‘why’ below – but this extra time will ensure that your finished pizza crust will be perfectly light, crispy and chewy! I have made it once and am in the process of making it as I type. Wait 5 minutes before slicing for the cheese to set. Disclosure: This post contains affiliate links. Cover and allow the dough to sit for two hours. Wrap each ball individually in plastic wrap before freezing. Gently shape each piece into a ball with floured hands and place it on the prepared cookie sheet. (A pizza stone is crucial to a perfect pizza however if you do not own one, place an upside down sheet pan in the oven and use that as your stone.). Preheat the oven 45 minutes before baking the pizza to 500 degrees F. With floured hands, stretch the dough out to 12 inch rounds, using the backs of your hands and your knuckles to do so. Hope that helps! Two days before; one day to let it thaw in the fridge and one to let it sit overnight as it would have from a fresh state? With your hands, form each piece of dough into a rough ball. Assuming you went ahead and made the dough yesterday and it’s in the refrigerator now, we’d suggest freezing it (see Step 8) until you want to use it on Saturday or Sunday – the continue with Step 9. Line a baking sheet with parchment paper and lightly spray it with cooking spray. Close the oven door quickly and if cooking at 550 degrees, the pizza should be done in about seven minutes. All rights reserved. Thanks – as always – for taking the time to write to us today! The dough should be smooth and elastic, and clear the sides of the bowl (it will be fairly sticky, but as long as it clears the sides of the bowl that’s okay - if if doesn’t clear the sides, sprinkle in a little more flour). In a saucepan or microwave, bring the other third of water to boil, then add ... Mixing and kneading - by … If the dough is breaking up and not stretching – it is too dry and you will need to add water (a little at a time) until you get the correct consistency.