HOW HAVE I NOT POSTED THIS?
I share my pizzas on Instagram every week (we eat pizza every few days, I swear, we have a problem) and every time someone asks me for the dough recipe. And every time I say to myself, how have I not written this down online!? I have the recipe memorized, so I've never thought to. But sharing is caring, so here you go!
Makes 2 large pizza dough balls / 12 kid-sized personal dough balls / 6 personal-sized dough balls
In your stand mixer or a large bowl combine 4 cups flour + heavy pinch of salt
(I go 50/50 with white and whole wheat, but if I have it, I splurge on Caputo Flour)
In a smaller measuring cup combine 1 TB quick rise yeast + 1 3/4 C hot water + 2 TB olive oil
Pour the liquid onto the flour and stir with a wooden spoon or the dough hook of a stand mixer until incorporated.
Then use your hands to make a big ball. Divide the ball in half.
lightly oil (olive oil) a large bowl and put the dough ball inside, cover it and let it rise. 1 hour or more, or until doubles in size. Sometimes I'm impatient and I don't let it rise. It's still amazing.
Once doubled in size, with floured hands, work the dough a bit. On a floured surface roll it into the shape you want. I always use large cookie sheets with parchement paper.
Once you top your pizza to your heart's content, put in the oven at 500 degrees for 10-15 minutes. You read that right. 500! It's like the wood burning ovens in real pizzerias and it's the best kept secret. Bonus: At this high of temperature, you don't need to pre-cook your meat, so you'll never over-cook pizza toppings - they'll be perfectly done. I use raw shrimp, sausage, you name it.
Usually I make one pizza with one dough ball, and pop the other in the freezer for next time. If you're not making the pizza that day, skip the oiled bowl/rising part. If you're defrosting a frozen dough ball, put it in an oiled bowl, cover it, until it thaws and doubles in size. Depending on the temperature in your home this could take all day, but it's a mindless task.
Makes 2 large pizza dough balls / 12 kid-sized personal dough balls / 6 personal-sized dough balls
In your stand mixer or a large bowl combine 4 cups flour + heavy pinch of salt
(I go 50/50 with white and whole wheat, but if I have it, I splurge on Caputo Flour)
In a smaller measuring cup combine 1 TB quick rise yeast + 1 3/4 C hot water + 2 TB olive oil
Pour the liquid onto the flour and stir with a wooden spoon or the dough hook of a stand mixer until incorporated.
Then use your hands to make a big ball. Divide the ball in half.
lightly oil (olive oil) a large bowl and put the dough ball inside, cover it and let it rise. 1 hour or more, or until doubles in size. Sometimes I'm impatient and I don't let it rise. It's still amazing.
Once doubled in size, with floured hands, work the dough a bit. On a floured surface roll it into the shape you want. I always use large cookie sheets with parchement paper.
Once you top your pizza to your heart's content, put in the oven at 500 degrees for 10-15 minutes. You read that right. 500! It's like the wood burning ovens in real pizzerias and it's the best kept secret. Bonus: At this high of temperature, you don't need to pre-cook your meat, so you'll never over-cook pizza toppings - they'll be perfectly done. I use raw shrimp, sausage, you name it.
Usually I make one pizza with one dough ball, and pop the other in the freezer for next time. If you're not making the pizza that day, skip the oiled bowl/rising part. If you're defrosting a frozen dough ball, put it in an oiled bowl, cover it, until it thaws and doubles in size. Depending on the temperature in your home this could take all day, but it's a mindless task.
Just made this last night, so delicious! Crispy and not at all too heavy...which is always what I worry about with whole wheat. Thanks, Em!
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