Have you found yourself in that awful predicament of craving pizza, or needing it for a get-together, and not having any dough ready day-of? This recipe solves that headache!
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Recipe below!
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2HR BEST PIZZA DOUGH
INGREDIENTS:
23oz (650g) Bread Flour or 00 Flour
14oz (395g) Warm Water
2 1/2 Tbsp Olive Oil
2tsp Active Dry Yeast
2tsp sugar or honey
2tsp salt
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INSTRUCTIONS:
STEP 1: Weigh warm water in a bowl (approx. 98°F) and add yeast, set aside. Get another large bowl and weigh out the flour.
STEP 2: Add olive oil to the water and yeast. Add generous amounts of the flour to the water mixture 3 scoops at a time (if machine mixing). Throw in sugar or honey. If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt at the end to avoid killing the yeast. Knead for about 10-12 mins or mix for about 4-6 mins on medium speed.
STEP 3: Cut into 9.5-10oz dough balls (comfortable 12” medium pizzas), form into tensioned balls, and place into oiled, airtight containers. Allow dough balls to sit at room temp for 2hrs or until the dough squishes against the lid before stretching. Dough balls can continue to individually ferment in fridge for up to 5 days.
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HOW TO BAKE IN A CONVENTIONAL OVEN:
Follow this method:
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GET THE RIGHT SUPPLIES.
Most found in my Linktree: linktr.ee/thebkydpalate?ltsid=cf12de64-c030-46cd-8692-90ae72aa5381
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1. 14” pizza stone
2. Wooden or aluminum pizza peel
3. Infrared temperature gun
4. Rocker pizza cutter
5. Parchment paper
6. 16oz dough containers
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GET THE RIGHT SETUP
Position your stone on the top rack with the rack sitting on the position second from the top (shown in vid). Follow these steps:
1. Preheat oven to 550°F
2. Place stone in middle of the top rack at the start of preheat
3. Once the oven is about 15 mins into warm-up, begin shaping out your room-temp dough using a mixture of flour and cornmeal (3 parts flour, 1 part cornmeal). GET THAT DOUGH DRY.
4. Top your pizza with anything you’d like (try not to load it with too many toppings). You can place parchment paper underneath to help further prevent sticking.
5. Use the temp gun to gauge stone temp. Once the stone has reached between 530-550°F, it’s ready for pizza.
6. Launch onto stone and allow to cook for 6-8 mins, depending on how done you prefer. ***if you like a little char, set to BROIL for 30 seconds-1.5 mins right at the end. Chef’s kiss.
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ADDITIONAL NOTES
If you want to do more than 1 pizza, you need to wait for the stone to heat back to temp. The temp gauge will help track that!
If your oven only gets to 500°F or 525°F, just do the same process (it’ll just take a little longer to bake).
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Let me know if you have any questions about the recipe or any supplies!
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#pizza #pizzadough #pizzalovers #pizzarecipe za