basic pizza dough
If I had to choose one thing to eat for the rest of my life, it would be pizza. And any good pizza lover needs to know how to make pizza a home, including their own dough.
This is my go-to pizza dough that I always have on hand. It freezes well and keeps in the fridge for up to 3 days. The topping possibilities are endless….but I think everyone needs a pizza Margherita in their recipe box. I have other pizza doughs that I use (and will share eventually, those of you waiting for the pig cheek pizza recipe!), but this is a simple, easy, crunchy, chewy base for almost anything. It works well for parties, cut into small pieces and passed around. Or if I’m alone, cut one pizza in half and devour it as I’m watching Bravo TV’s latest train wreck. I say that with love, Andy Cohen.
Pizza Dough (adapted from 101 Cookbooks)
Makes 4 10-12 inch pizzas. The dough needs to be made at least 24 hours in advance, as it begins its rise in the refrigerator.
4 1/2 cups flour (preferably bread or high gluten, but all-purpose works in a pinch)
2 teaspoons kosher salt
1 teaspoon instant yeast
1/4 olive oil or whole milk (or whey leftover from making cheese…if you have THAT)
1 3/4 cups cold water
In the bowl of a mixer fitted with dough hook, mix flour, salt, and yeast. Add water and oil (or milk) and mix with dough hook for 5-7 minutes. Add more water by the teaspoon if the dough is not a little sticky, add flour a bit at a time if the flour is too sticky. Turn onto floured surface and shape into a large ball.
Using a sharp knife, cut large ball into 4 equal pieces, then shape each smaller piece into a ball.
Place dough balls in a plastic container or ziplock that has been brushed with olive oil. As you can see, I prefer the plastic container method.
Let rise in refrigerator at least 1 day and up to 3 days (bring to room temp for 2 hours prior to using) or store in freezer up to 1 month (thaw on countertop 3-4 hours prior to using).
This is what your dough will look like after 2-3 days in the refrigerator.
Transfer 1 dough ball onto a well-floured surface. If the dough seems a bit too elastic, cover with a kitchen towel and let rest 15-30 minutes.
At this point, use as you would for your favorite recipe. Need a recipe….stay tuned! I have some yummy ideas coming…
One Response to “basic pizza dough”
The next time you make it, whenever that is I’d love you to make an extra one for me (Pleeeease???) 🙂 I’ll even come help you but I can’t do all of that on my own. Especially when you add Ozzie to that equation lol.