Is there any recipe more important to have on deck? I don't think so. You can make up this pizza dough and use it right away, save it in the fridge for tomorrow or freeze for another time. So, why order an over-priced pizza, pay the delivery charges (cause you know you're not going to pick that bad boy up in this weather) and wait the ungodly 45 minutes for it to be delivered when you can whip up your own using this pre-made dough in 12-15 minutes? There is no reason. Check it out... it's delicious and easy.
yields: 2 pizzas prep time: 1 hour & 30 minutes bake time: 12-15 minutes
3 ½ cups all-purpose flour
1 tsp. sugar
2 tsp. salt
1 envelope of instant dry yeast
1 ½ cup of warm water, 110°
2 Tbsp. olive oil + more for greasing the bowl
Combine sugar, salt and warm water in the bowl of a stand mixer or regular bowl.
- I microwave the water for about 45 seconds to get to this temperature
Sprinkle yeast on top of the water and let sit for 5 minutes. The yeast should foam up.
With the mixer running, add the olive oil and flour to the bowl and using the dough hook, mix on medium-low setting for a couple of minutes, until the dough forms into a ball.
If the dough is too sticky, add additional flour 1 tbsp. at a time. If it is too dry, add water.
Turn the dough out onto a lightly floured surface and knead for a couple more minutes, until it is a firm ball.
Place the dough in a lightly greased bowl, turn once and cover with plastic wrap.
Let sit in a warm or room temperature space until it doubles in size, about 1 hour.
Turn the dough back out onto the lightly floured surface and divide into 2 even pieces.
Cover both pieces with a slightly damp paper towel and allow to rise for another 10 minutes.
Roll the dough out and bake at 500° for 10-15 minutes.
Freeze or Refrigerate – if you are going to, do so at this point. Individually wrap the dough balls in plastic wrap and place in a freezer-safe Ziploc bag. Thaw before using:
- Freeze – place dough in the fridge the morning before you want to make dinner, then roll and bake as usual.
- Refrigerate – let the dough sit out for at least 30 minutes to rise before baking.
*You can use either bread flour or all-purpose flour; all-purpose will give you a chewier crust whereas bread flour will give you a crispier crust.