The Best Pizza Dough
Equipment
- 1 Mixer with dough hook attachment
- 1 Pizza Stone : this is optional but I highly recommend it if you are looking for that perfect crust texture and result
Ingredients
- 1 3/4 tsp rapid rise yeast
- 1/2 Tbsp sugar
- 1 1/4 cup warm water
- 1 tsp salt
- 1/8 cup EVOO (extra virgin olive oil)
- 3 cups unbleached all purpose flour
- 1/2 tsp Italian seasoning
- 1/2 tsp dried Oregano
- 1/2 tsp dried Basil
- 1/4 cup yellow corn meal
Instructions
- In a stand mixer, mix together warm water, yeast and sugar. Let sit for 10 mins until frothy and bubbly.
- Attach bread hook to stand mixer
- In this order add to mixer- half of EVOO, salt, flour, seasonings
- Turn on mixer to medium-low speed and let mix for 2 mins until dough is well incorporated and pulling from the side of bowl.
- Remove dough hook and take bowl off mixer stand.
- Drizzle remaining EVOO over dough and swirl it around the dough ball until all sides are covered, using a spatula. (If dough is not pulling from the sides and is still sticky, you can sprinkle flour in small increments and continue mixing until it begins to pull)
- Cover bowl with tea towel and let sit in warm place for 1 ½ hours. (TIP: Turn oven on warm (120℉) while mixing dough. Turn oven off when mixing is complete and place dough inside warm oven.
- Once rising is complete, remove dough from oven.
- Place pizza stone in oven and preheat oven to 465℉. (TIP: Preheating the pizza stone is another huge factor in getting that perfect crust texture)
- Place a large piece of parchment paper on counter. Sprinkle cornmeal evenly onto parchment paper and then dump pizza dough onto cornmeal.
- Form a large circle with floured hands.
- At this point you can take the preheated stone out of oven and gently slide or pick up the parchment paper WITH the rolled out dough, place it on stone and add toppings or you can add all the toppings and then slide on. The latter is a bit more risky. (see video below)
- Bake at 465℉ for 15-16 mins. (I always check it at 14mins)
- Remove pizza stone and place on counter. Immediately drizzle EVOO around the entire crust edge.
- & ENJOY!!
Notes
If you want to be a little extra, you can easily make this a stuffed crust. Simply roll out an extra 1 inch all around diameter. Place cheese of choice at crust edge and then fold over going toward the center of the pizza. I've also used cheese sticks as well, cut in half longwise.
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