Pizza Dough Recipe Here! Toppings Recipes to Come!
I found this recipe in the Artisan Bread in Five Minutes a Day Cookbook. The Master Recipe: Boule (Artisan Free-Form Loaf) recipe can be used for pizza dough or anything really. This is a no-knead bread book and involves mixing your ingredients and storing them to rise a few hours. Sometimes we make this full batch and let it stay in the refrigerator for a few days and make a pizza every night for a few nights!
John took it upon himself to master this pizza dough and has made it many a’ times. The first pizza crusts had a bit of a sweet taste for a while. After some experimentation, John happened upon the solution. Reducing the amount of salt by half did the job! Zach and I can be harsh critics at times, and this pizza dough rocked our world!
For home pizza you must have:
- A Baking Stone or Pizza Stone
- A Wooden Pizza Peel
Pizza Dough Recipe ->
FROM: The Master Recipe: Boule (Artisan Free-From Loaf) recipe for Pizza Dough
- 3 cups lukewarm water (about 100F)
- 1 1/2 tablespoons granulated yeast (2 packets)
- 3/4 tablespoons kosher or other coarse salt (original recipe is 1 1/2 tablespoons)
- 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with a scoop-and-sweep method
- Cornmeal for dusting pizza peel
Mixing and Storing Dough:
Mix: Put all ingredients together in your mixer with the dough hook. Mix it until dough is uniform.
Rise: Allow the dough to rise with a lid (not airtight, we use a damp towel over a mixer bowl, held with a rubber band) that fits well to your container/bowl. The dough should rise at room temperature until it begins to collapse (or flatten on the top) for about 2-3 hours, depending on the temperature of the room. You can actually let it rise up to 5 hours with no problems. Fully refrigerated dough is less sticky to work with. After it rises you can put it in the refrigerator.
Baking: Preheat the oven to 450F with your baking stone in the oven.
- Prepare your toppings.
- Dust the surface of the dough with flour and cut or pull off a 1 pound (grapefruit size) piece.
- Let dough come to room temperature on a floured or corn-mealed surface.
- Flatten the dough with your hands and stretch it. You can even use a rolling pin to roll out the pizza on a board. Make sure to use plenty of flour to dust the dough and rolling pin.
- Place the rolled-out dough onto a liberally cornmeal-covered pizza peel. (John stretches the dough out in his best pizza tossing impression without throwing anything)
- Put your toppings on top (don’t over sauce, the dough won’t cook as evenly).
- Slide the pizza directly onto the baking stone in the oven from the pizza peel.
- Bake 10 minutes @ 450F or until the crust is brown.