Perfect Pizza Dough


I am a huge fan of pizza. In fact, if I had to pick a favorite food it would be pizza. If  I had to pick one food to eat everyday for the rest of my life- that would be pizza. However, up until now, I preferred carry out to homemade pizza. My homemade pizza is good but it just couldn’t beat my favorite commercial pizza place. But now I can say all changed so quickly when I made this pizza this weekend. It is quite simple recipe! If you dont have a pizza stone, invest in one! Pizza stone is what makes or breaks the pizza!


1/2 cup warm water

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ tsp cups of water, at room temperature

2 tbsp. EEVO

4 cups of bread flour, plus more for dusting

1 ¼ tsp tsp salt

olive oil for greasing the bowl



Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and with dough hook, knead until the dough is smooth and elastic, about 5 minutes. You know the dough is done when you press your finger on it, it bounces right back. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.


To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Toppings as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

P.S. Try subbing a bit of whole what or spelt flour for the white sometime. The healthy whole grains are welcome addition, and I also love the extra flavor they give the pizza


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