Easy pizza dough

I totally nailed some homemade pizza dough last night, and I want to remember what I did for the future. This was a mish-mash of ideas and directions from a dozen different web pages.

Into the KitchenAid bowl with dough hook: 3 c. King Arthur bread flour, 1 c. warm water, 1 tsp. yeast, 1 tsp. salt. Mix together until combined, let rest in bowl about 20 minutes. Start up mixer again. After about 5 minutes of kneading at low speed, start sprinkling in flour slowly until it starts coming together as a ball (I wound up using another whole cup eventually). Total mix time was about 8 minutes. Gather up into a ball… it should be pretty smooth and silky at this point.

Dribble a few drops of olive oil on it and roll around to cover in the bowl. Cover with a towel and let rise (I only had half an hour, but all day would have been better). I left the bowl on top of the heating stove.

Start up the oven with a pizza stone 1/3 from top, at 500 degrees (600 if your oven can go that high, but mine can’t). Heat up the oven for at least for half an hour before you plan to start baking.

Rip off pieces of dough and stretch by hand into rough rounds (I think this would have made 4 rounds about 8″ across). Work on a cornmeal-dusted surface (I used a pizza peel, but the back of a rimmed cookie sheet would work). Top with a tablespoon or two of sauce and whatever else you have (we used a bit of browned hot Italian sausage, thinly sliced red onion, thinly sliced mushrooms, and grated mozzarella).

Slide the pizza from the peel onto the hot pizza stone. Bake for 8-10 minutes (watch for a nice brown crust but don’t let it burn). I meant to throw an ice cube on the bottom of the oven for humidity, but I forgot. Pull it out (if you don’t have a peel, maybe a spatula could pull it out back onto the cookie sheet?), let rest a few moments, slice and devour.



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4 responses to “Easy pizza dough

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  2. Maybe i can try this. I was disappointed in the bread bible pizza dough.

    • Oooh, I know you got a new stove… how high does the oven go? If you can crank it up to 800 or more, go for it! Thin pizza will char a bit, but apparently that’s a huge plus.

      Here’s the site where I got a LOT of inspiration: http://www.varasanos.com/PizzaRecipe.htm

      I didn’t follow all his directions, but it definitely gives some great ideas and information. Let us know how it goes!

      • Our oven isn’t great, but we could use the smoker. That gets hot. Anyway, i don’t think it was the cooking – there was something odd about that dough from step one. I can’t remember the details, except for thinking i wouldn’t use that recipe another time.

        Thank you for sharing.

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