When I find something good, I stick with it–especially when it comes to bread. This is the case with my dough recipe. It’s wonderful. It makes great pizza dough. I have also used it for calzones. It’s so good that I’m afraid to tweek the recipe in any way so as not to anger it. That’s how GOOD it is, folks.
This dough makes the perfect amount for two large pizzas (large enough to cover a round pizza stone). I make it in the bread maker–just put in the ingredients, press “start” and 1:30 later, I’ve got pizza dough. I must have made this dough 100 times by now. We use it THAT much–does that mean I’ve eaten that much pizza? Let’s not think about that…
Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until it’s the right size to fit on the pizza stone. If you don’t have a stone, I highly recommend getting one. They are pretty cheap and they can be used for baking bread, rolls, cookies and other great things as well. My stone even came as a set with a stone, wood peel, cutter and rack.
I sprinkle some cornmeal, about 1 teaspoon, over the stone once it’s hot to keep the pizza from sticking. I also put some cornmeal on the paddle so the dough doesn’t stick when I transfer it to the oven.
Also, I pre-bake pizza dough a little before I put any toppings on it. I find this makes the dough nice and crunchy with a good chewiness to it. Very tasty. Just place each dough, separately, on the stone in a preheated oven at 450 degrees. Put the stone in while the oven is heating so it’s hot when the dough gets placed on it. Once it is spread evenly over the stone, make several puncture holes with a fork to help keep the bubbling down (you will see what I mean). Also, brush the entire surface of the dough with a light layer of olive oil. This will help keep the dough chewy and not brittle. As it bakes, check on it to make sure its not bubbling. If it is, just press down any large bubbles with a spatula. Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it.
For a great pizza recipe, check out my Pesto and Goat Cheese Pizza post.
- 1 cup water
- 2 tbsp. olive oil
- 1 tbsp. granulated sugar
- 1 tsp. kosher salt
- 3 cups bread flour
- 2 tsp. active (bread machine) yeast
- Place all ingredients in your bread machine, in the order written, and follow the instructions for your bread machine.
- My pizza dough typically takes an hour and thirty minutes from start to finish.
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