The perfect pizza dough
that never fails me.

Be sure to check the expiration dates on
both your yeast and baking powder prior to using...
Yield: (2 pizza crusts)
Prep: 10 Mins.
Rise: 1 Hr.


2-1/4 teaspoons (or 1 packet) active dry yeast--not rapid or instant
1-1/2 cup warm water
1 teaspoon sugar
4 cups all-purpose flour
1 tablespoon double-acting (or regular) baking powder
--(Makes for a crispier crust)
2 teaspoons kosher salt
4 tablespoons olive oil, plus more to lightly oil bowl


Sprinkle active dry yeast over 1-1/2 cups of warm water, add sugar, stir and let bloom for 5 minutes.

Meanwhile, in a stand mixer with the paddle attachment, combine flour, baking powder and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in yeast mixture and mix until combined, just when dough wraps around hook. Knead on clean, flour-free board, just until smooth, then form into a ball.

Coat a separate large glass mixing bowl (so the plastic wrap sticks) with a light drizzle of olive oil and dip the dough in, toss to coat dough ball in olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour before using.

Note: I like to let my dough rise in the oven with just the oven light on (no heat) with the door closed ~ I'm in 'Alaska', so our kitchen temperature is often too cool to do so in an hour on the countertop.


To refrigerate pizza dough: 
You can also opt for later use and refrigerate up to 3 or 4 days. If so, you'll simply need to bring it to room temperature, which takes about 1 hour before using.

To freeze pizza dough: 
Place in the freezer and freeze for up to 3 months. When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours. Before making the pizza, bring the dough out on the countertop and let warm up for about 1 hour before stretching out or rolling the pizza.


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