Easy Pizza Dough for Your PERFECT Pizza Night
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Living as an expat I have gotten to try foods from all over the world and experience different cultures through their foods. One of my favourite things is the different fruits and vegetables I had never tried (or heard of) growing up. Dragon fruit, lychee, passion fruit- yes please! I’ll definitely be making more posts that feature all of my beloved tropical fruits.
There is one thing that I miss though, and you’ve got to promise not to laugh. I miss pizza so much! Now, I am not at all claiming that Canadian pizza reigns supreme, but there’s something to be said for the nostalgia of the pizza you grew up with. There is pizza here, but it just doesn’t hit in the same way. As a side note, I also use this dough to make Garlic Fingers. I had no idea that these were an Atlantic Canadian thing (even my Toronto friends have never had them). It is a downright crime that we’ve kept them to ourselves all these years, check out my Garlic Fingers recipe here– you’ll thank me later;)
So, I decided that if I couldn’t buy what I want, I’ll make it. For me, the most important part of the pizza is the crust. For me, it’s got to be crispy, chewy and bubbly. Not too thick, not too thin. And certainly not bready (if that’s what you like, you do you, but this recipe is not that).
It took a while for me to find a recipe that hit all the marks I was looking for. One of the major things I learned is that it’s as much about the process as it is the recipe itself. There are a few things that are key to a good crust.
Heat, heat, heat is crucial! Cooking the pizza in a hot oven, and on a preheated surface helps with that crispy bottom. A slow, cool rise makes the dough chewy and allows for those perfect bubbles along the crust. A high gluten flour has made a big difference in the texture too. You can certainly use all-purpose flour if it’s all you have, you’ll still make a great pizza, but 00 flour will take it the extra mile. One last thing to note: a pizza paddle will make this process much easier and safer (no more burnt forearms, thanks!), so you don’t have to remove that hot surface and you can keep your distance. I love mine (I’ve even started getting this one for family members and friends).
PrintEasy Pizza Dough for Your PERFECT Pizza Night
- Prep Time: 8 hours
- Cook Time: 10 minutes
- Total Time: 8 hours 10 minutes
Ingredients
3 3/4 Cups 00 Flour
1 1/2 Cups Warm water, plus one tablespoon
1/4 tsp Active dry yeast
Pinch of Salt
Instructions
1. Sift the flour into a large bowl, pour the water (minus 2 Tbsp) over the flour and loosely mix. 2. Sprinkle the salt over this loose dough. This will begin the process of hydrating the flour.
2. In a small bowl add the remaining 2 Tbsp of warm water and sprinkle the yeast over top and leave for 30 minutes to activate the yeast. It should become foamy during this time (note: if there’s no change in the yeast it’s likely that your water was too hot, or that your yeast has expired. You won’t get a rise if you don’t have active yeast).
3. Pour the yeast water over the flour and water resting in the bowl. Mix until everything is combined. Cover the bowl with a clean tea towel and let rest for about an hour.
4. Wet your hands (I keep a bowl of “hand water” on the counter for this process), grab small handfuls from underneath and pull over the top. Continue pulling and stretching the dough from bottom to top to form a ball and develop the gluten bonds.
5. Transfer the dough ball to a lightly oiled bowl, cover with a clean tea towel and let rise in a cool place for at least five hours (the longer, the better- I’ve let the rise go overnight and it just gets better).
6. Dump the dough ball onto a lightly floured surface, cut the ball into quarters. Stretch each small dough ball with the heel of your hand, rotating as you go and pulling the outer edge back over the top. Continue until the dough becomes tighter and forms a nice ball.
7. Let the dough balls rest for about an hour, and you can preheat (250C/480F) the oven during this time. The important thing at this time is to preheat the oven with the cooking surface inside. Whether you use a pizza stone, pizza steel, or just a cooking sheet, make sure you let it get hot in the oven so your pizza bottom gets a jumpstart on cooking as soon as it hits that surface. I use a large baking tray because I’ve found it gets hot faster than a pizza stone.
8. Lay down a large square of parchment on your counter top, sprinkle with semolina or flour. 10. Roll out your dough to your desired thickness (for me, one ball makes a pizza that’s between 10-12” in diameter- I’ll admit, the roundness is definitely not my specialty but it all tastes the same).
9. Top with all of your favourites, slide a pizza paddle under the whole thing (parchment included) and slide it all into the oven onto that preheated surface.
10. Let cook until crust begins to brown and cheese is bubbling.
11. Remove from the oven using the pizza paddle, top with fresh basil, slice and enjoy!
Keywords: Pizza
FAQs:
Q: Can I use instant yeast?
A: Yes, instant yeast can be substituted for active dry yeast. Use the same amount but do not activate it in water first – just mix it directly into the dry ingredients.
Q: How long will the pizza dough keep?
A: Fully cooled dough can be tightly wrapped and kept in the fridge for 3-5 days or frozen for 3 months. Just allow extra rise time if refrigerated and thaw overnight in the fridge for frozen dough.
With just a handful of simple ingredients, you can craft deliciously tender homemade pizza dough right in your own kitchen. The extra rise time develops complex flavour so each bite is truly worth the wait. Whether you top your pizzas with classic marinara and cheese or experiment with seasonal veggies, the crispy crust is always the star. Most importantly, try storing some dough for quick weeknight pies – your friends and family will think you’re a hardcore pizza pro!
If you give this a try or have any questions please let me know in the comments! Bon Appétit!