February 29, 2004

Pizza Dough Recipe

I love to bake. I make bread and pizza dough all the time. I wanted to share with you all my recipe for pizza dough.

First, you need a stand mixer. I have a 5 quart Kitchen-Aid, but any stand mixer with a dough hook will do.

Also, you should use Unbleached Bread Flour. Bread flour works best because of the high protein content leads to good gluten to give the dough it's trademark chewey texture like good pizza has.

1 1/8 cup hot water
1 T sugar
1 T Honey
1 1/2 T dry yeast
1 T Extra Virgin Olive Oil
3 C Flour
1 t salt

Combine water, sugar, honey, and yeast in bowl, and mix with fork for 10 seconds. Let stand 10 minutes till it starts to foam (yeast starting to work).

Add 1 cup of flour and beat with the flat mixer for 1 minute. Add the rest of the flour 1/2 cup at a time, beating for 30 seconds before adding more flour. Add Olive Oil and salt when you add the last of the flour.

Beat with the dough hook for 30 minutes. After 30 minutes pick a piece of the flour off and stretch to see if it stretches thin enough to see through. This is called a baker's pane, and is a good indication you have worked the gluten enough.

Let rise for 1 hour, or until doubled. Punch down, and let rise another 30 minutes.

Use the dough for pizza, flatbread, stomboli, calzones, or whatever need you see fit. You can freeze the extra dough, but be sure to bring to room temperature before you use again.


Posted by Tom Jefferson at February 29, 2004 08:32 PM

Mmm, bread. :)

I love my bread maker. Chuck ingredients in bowl, do something else for three-four hours, eat bread.

Perfect! :D

Posted by Pixy Misa at February 29, 2004 09:43 PM

That's how I started, but I learned that making it in a mixer and shaping it by hand is more fun, and better in some ways. My bread maker makes really square, tall loaves, not really good for sandwiches, but it does make good bread.

Posted by Tom at February 29, 2004 09:59 PM

As long as it smells good... :D

Posted by Tuning Spork at March 1, 2004 03:38 AM

well, i was just looking for a pizza dough recipe. And they all seem to have the same general format except for a few variations... for example: some used all honey and no sugar, some all sugar, some had milk, corn meal, etc... So my question is what difference do these all make?

Posted by Tony Montana at May 9, 2005 10:28 PM
Live Comment Preview
Post a comment

Remember personal info?