Pizza Dough

I know that for many (most?) people, pizza is something you order out, or maybe pop in the oven from a box you find in the freezer. Some people will even go so far as to purchase premade crust and top it at home, for a more customizable option. But make the whole pizza, dough and all, from scratch? Probably not very many would even consider it, let alone make it a habit. 

I'm here to tell you, it is not that difficult, and it is sooo worth it. I've been doing it for years, and I honestly prefer homemade pizza, especially the dough, over any takeout. (The only exception is the food of the gods you find at a place called American Flatbread, but that's a story for another day...) Not to mention this is really the only way to ensure there is no dairy or soy or any of the other ingredients that make hubby sick included. 

Alright, let's get started. First, proof your yeast. This is a very simple process, and truthfully not always necessary. I have skipped this step before without any problems. That said, I recommend that you proof if you are not absolutely certain that your yeast will be active if you skip it. It would be unfortunate to go through the whole process and end up with a lump of play-doh and nothing for dinner. You might have to order out... 

Anyway, like I said, simple process: in a small bowl, stir your yeast and a teaspoon of sugar into a couple tablespoons of the warm (not hot, not cold - comfortably warm) water called for in the recipe. It should mostly dissolve, but you may have a few clumps, and that is ok.

Let this bowl sit on the counter while you assemble the rest of the ingredients, just a few minutes is all it takes. And voila! Bubbly, puffy, and increased volume. This not only tells you that your yeast is active, it gives your dough a head start on rising time because the yeast has already started working! This is especially nice if your kitchen is not very warm, which tends to slow down a dough's rise.

While the yeast has been proofing, you have assembled your flour, olive oil, salt, and the rest of the warm water in a mixing bowl. Now you add the proofed yeast mixture as well. No need for any particular order or extra steps, just put it all in the bowl at once.

Then, using your dough hook, turn the mixer on low and let it do the work for you. It will mix and knead the dough all in one step, just let it go until the dough is cohesive and looks pretty smooth, like this:

If you have a bread machine, you could also do this on just the dough setting and it will work to the same effect. If you have neither, you can certainly mix and knead by hand, it will just take a little longer. If you knead by hand, try putting a little olive oil on your hands before you begin to avoid needing to add extra flour. When your dough is soft and smooth, form it into a mostly round ball; lightly oil a large bowl and roll the dough around to coat the surface. Cover and allow to rise on the counter at least 90 minutes.

You can use the risen dough right away, or refrigerate up to a few days or even freeze it. This is what my dough looked like after spending the night and the next day in the fridge (this is a 2.5 quart bowl):

Now to use the dough: the recipe makes enough for two large thin crust pizzas, or if you like a thick chewy deep-dish crust go ahead and use the whole batch on one. I divide the dough in half and make two pizzas, sometimes both at once, other times I refrigerate the second half to use the next day. Lightly oil a large pizza pan, and (optionally) sprinkle with cornmeal. Stretch the dough a bit by hand into a circular shape, then place it on the prepared pizza pan and pat and stretch it further. Be gentle to avoid making holes. When the dough starts to resist but is not large enough to fill the pan, especially when you have just pulled it from the fridge, let it rest for five or ten minutes on the counter while you go do something else.

When you come back, the dough will probably be more cooperative, and you can pat/stretch it to fill the rest of the pan. Preheat your oven to 450* and let the dough rest again while you wait.

Then use a fork or knife to poke the dough in several places to avoid air pockets, and prebake until you start to see some golden brown areas - about 8-10 minutes, depending on your oven. I like to check on it every once in a while to make sure there aren't any air pockets forming despite my punctures, if there are, just pop them and press the dough down to let the air out (using that fork or knife, not your fingers - it will be hot!).

Then you have a lovely canvas with which to create your very own personal favorite pizza! Top with your favorite combination of sauce, cheese, and toppings. Then back into the 450* oven to melt the cheese and meld the flavors, another 10-15 minutes or so, depending on whether you have toppings that need to actually cook or just heat up. Our favorite topping combo will be my next post, so if you need ideas, check back soon!

I have also used this recipe to make stromboli with great success (I'll have to make it again soon, I've just reminded myself how good it was! I promise I'll post about it when I do.), you are not limited to flat pizza! Really, the possibilities are endless - it even makes great breadsticks.

And here's the recipe:

Pizza Dough

2 tsp yeast (or one packet if you purchase those instead)
1 tsp sugar
1 cup warm water
2 Tbsp olive oil, plus more for the bowl and pan
3 cups all-purpose flour (actually, I've made it with whole wheat before and it is also very good)
1 1/4 tsp salt
Cornmeal (optional) for the pan

Dissolve yeast and sugar with a couple tablespoons of the warm water, set aside. Assemble all ingredients in mixing bowl, add proofed yeast mixture. Mix and knead until dough is cohesive and smooth. Turn dough in lightly oiled large bowl to coat surface, cover and allow to rise at room temperature at least 90 minutes. At this point, dough can be refrigerated or frozen until needed.
Divide dough in half for two large thin crust pizzas, or use the whole batch for one large deep-dish pizza, or divide into 4-8 smaller portions to make stromboli. Lightly oil pizza pan and sprinkle with cornmeal. Gently stretch the dough into a circular shape, place on prepared pan and pat and gently stretch to fill. When dough resists, allow to rest 5-10 minutes, then resume pat/stretching to fill pan.
Preheat oven to 450* while allowing dough to rest. Poke dough in several places to vent air with fork or knife. Prebake 8-10 minutes, until crust begins to turn golden brown in places. Top with your favorite combination of sauce, cheese, and toppings. Return to oven another 10-15 minutes, until cheese is melted and toppings are cooked.

Enjoy!                                            

Sue