On a quest for the best? Me too. Try this recipe, and let me know how it works.
Perfect Pizza Dough
I first became fascinated with making "home made pizza" back when I was 11 or 12 years old.
I was the only one among my siblings, six of us, that enjoyed the hobby of building plastic model kits. Every Christmas and birthday that is what I received as gifts. Model kits. Nothing but model kits.
What does building model kits have to do with pizza dough?
It was my eldest brother who decided to buy and make a home made pizza one night. I was enthralled with the idea, so, I watched as he read the instructions on the box, then as he began to create his culinary masterpiece.
My eldest brother is not now, and never has been, known for his cooking abilities. In-fact, he was and is known for his ability to have other people do things for him. As, that IS his talent.
Big Brother mixed the flour and water, greased the pizza pan, and began in his attempt to spread the pizza dough onto the pan. His hands were covered in goop and I didn't see anything that looked like the picture on the box. The pizza dough was stretched so thinly in the pan you could see through it in places, and other parts were crater pocked dough hills resembling the surface of the moon.
Chef Bro R D, got it all smoothed out and poured the sauce on top then popped it in the oven to bake. It sure didn't look like pizza when it was complete, and it tasted far worse than anything I had eaten to date. Big Brother conceded that, his pizza was a total fail, and then said to me, "do you think you could make a better one?"
After no thought at all I replied, "Yes!!!!" Because: IF IT'S SOLD IN A BOX I CAN BUILD IT.
Since that time I have been making home made pizza. I have advanced from making the box type to making pizza from scratch. Perfecting the dough has been a process of trial and error. This recipe I have now, makes a dough that gets just crispy enough on the bottom, to keep it from becoming soggy, while still having a light airy breadiness on top. This dough can be made for thick or thin crust pizza by adjusting the thickness or the amount of dough spread in a pan. Make sense?
A word on Pizza Sauce: I have experimented with making pizza sauce, there were times when I had no choice. I gave up on this venture in favor of simply purchasing pre-made sauce.
I should mention: I don't like partially skimmed mozzarella cheese.
21/2 C - Flour
1 C - Very Warm Water
1 - TBL of Dry Active Yeast
1/2 tsp - Sea Salt
2 TBL - Canola Oil
Fill a glass measuring cup to the 1 cup mark with very warm water.
Add the yeast, salt, and oil to the water. Give it a little stir.
Let the water, yeast solution stand for about 15 minutes. This is a good time to slice your toppings. etc.
Measure 2 cups of flour into a large bowl. Keep an additional 1/2 cup of flour to the side.
Stir the water solution into the flour and mix well. Use the !/2 cup of flour in small amounts to get the dough at the right consistency, by adding it to the dough mix. (small amounts at a time / as and if needed)
Knead the dough while adding flour if needed until it is workable with your hands and not sticky.
I don't normally use the entire 1/2 cup of flour to get the dough the way I like it.
Separate the dough into two sections.
Form the sections into round loaves.
Brush the loaves with a very light coat of oil.
Allow your loaves to rise for about 20-30 minutes.
This is a good time to finish slicing your toppings and pre-heat the oven.
Spread your dough onto the pizza pans. (Makes two 12-15 inch pizzas)
Add your toppings and cook your pizzas.
I normally cook my pizza at 400 for 20-30 minutes. Check often so that the cheese is melted and just starting to brown on the edges, and the bottom is a light golden brown.
Two fun facts I discovered while writing this recipe
1.) Are you kneading a lot of dough, or, just needing a lot of dough.
2.) Breadiness, was not a word just a few short moments ago.
Make Pizza not War