Perfect Pizza Dough
A couple of notes on this. I usually double this recipe and it makes two good sized pizzas (I use 13x18 sheet pans). I've tried with both bread flour and All Purpose. Because of the extra stretchy gluten in Bread flour, All purpose is easier to stretch out to cover the entire pan. I also sneak in some grated Parmesan cheese from time to time.
Ingredients
- 2½ cups flour
- 1 teaspoon salt
- ½ tsp garlic powder
- 1 tsp basil
- ½ tsp oregano
- 2 teaspoons sugar (optional, I no longer use)
- 1 tablespoon olive oil + more for coating
- ¾ cup warm water
- Heaping tablespoon yeast
Instructions
Dough
- Place flour in mixer bowl.
- Top with salt, sugar, herbs and yeast.
- Add water and oil. Should make a soft dough that isn't sticky at all.
- Knead until dough is smooth and elastic.
- Cover dough with a light coating of olive oil.
- Cover mixing bowl and let dough rise until at least doubled - a couple of hours. It's okay if it goes longer.
Preheat
- Preheat the oven to 475°.
Rolling the Dough
- Gently put the dough on a lightly floured surface.
- Next stretch, and toss your dough to fit your pan.
Topping
- Place dough on pan.
- Spread with sauce of choice.
- Top with meats, vegetables, and cheese.
Bake
- Turn oven temperature to 450°
- Bake for 8-15 minutes.
- Cut and serve
