This dough recipe is simple and delicious. I have been using this recipe for almost 3 years now and I have had all sorts of results, from tough dough bricks to supple and fluffy pizza bliss. The secret… Love. Just kidding! The secret is chemistry; finding the perfect balance of water and flour, kneading sufficiently and allowing the dough to rest at least 30 minutes at room temperature before you try and shape it into a pizza crust.
You can top your pizza with whatever you want, but in this version, we will do a simple Margherita style ‘za.
Prep time, dough: 20 min, 2 hr rise
Topping and Cook time: 30 min
Makes: 2 pizzas
- 1 cup warm water
- 1/2 tsp yeast
- 2 + 1/2 cups all-purpose flour
- 2 tsp salt
- 1, 976ml can diced tomatoes
- 1 tsp, Garlic powder
- 1 tsp, Onion Powder
- 1 Tbsp Oregano
- Salt to taste
- Basil, fresh
- Mozzarella Cheese
- Fresh sliced tomatoes
- Minced garlic
- Olive oil
- In a liquid measuring cup, measure 1 cups warm water and pour into a medium mixing bowl (ideally using a stand mixer, but a whisk and hands work too!). Add yeast to water and let activate for ~10 minutes, until frothy
- Add 1 cup of flour and mix until combined. It should be soupy. At this point add the salt. Continue to slowly add flour until a rough dough is formed. This dough should come out fairly “wet”. You should be able to handle it with floured hands, but it will stick to surfaces.
- If the dough feels very wet or sticks to your hands, add a bit of flour and continue kneading until desired tackiness.
- Form dough into a ball and place into a large bowl coat lightly in oil. Cover and let rise for 1-2 hours.
- When the dough has doubled in size punch down and divide in half, roll both doughs into balls and let sit for 45 minutes.
- Optional: place both dough balls in bowls and cover with plastic wrap. Refrigerate over-night. This makes the dough softer and chewier. Slow rise!
Cooking the Pizza:
- In a food processor, add canned tomatoes and seasonings. Process to your desired chunky-ness. No need to cook it.
- Preheat your oven to 475˚F. If you have a pizza stone preheat that as well.
- To form a pizza crust:
- Check out youtube, so much easier than reading a description, no?
- https://www.youtube.com/watch?v=VIJlRXMfW50 .
- Place pizza dough on a lightly floured baking tray. Add sauce and toppings
- Bake for ~10 minutes. Keep an eye on it, this ain’t no Delissio.
- Let stand for 5 minutes to cool, slice and enjoy!
Recipe adapted by Colby Deighton, Community Food Facilitator