Here’s another pizza dough recipe that I’ve been using. It’s based on one from this blog.
The dough makes crusts a little thicker than this crust, and it’s a little more tender. If you make pizza at home from scratch, give this crust a try. You’ll be glad you did.
Covid-19 vaccines are not political. Smart cooks get vaccinated!
What you’ll need:
- 1.33 cups 100-110° water
- *2.25t instant yeast (a standard packet)
- 1T sugar
- 2T olive oil
- 0.75t salt
- Powdered garlic and onion (optional)
- 3.5 cups (440g) all-purpose flour
*Using instant yeast for this recipe is weird to me. From what I’ve read, instant yeast doesn’t need to be proofed (mixed into) water before using, so I’m not entire sure why one wouldn’t just use regular yeast. I’m not a baking expert, though, so I’ll just shut up now.
What to do:
In a large bowl, whisk in the yeast and granulated sugar into the water. Cover and let it rest for about 5 minutes.
Next, add the olive oil, salt, and flour. At this point you can add a couple of tablespoons of garlic or onion powder, or both. Mix well. Knead the dough on a lightly-floured surface for 3 or 4 minutes. At this point, the dough should be a little soft, and should slowly bounce back if you poke it with your finger. Knead it a bit more if this doesn’t happen.
Lightly grease a large bowl and add the dough ball, making sure to roll it in the oil so it’s covered on all sides. Cover the bowl, and allow the dough to rise at room temperature until doubles in size (60-120 minutes).
When the dough has risen, you can roll it out and top it raw to make your pizza right away, or roll out and pre-bake the crusts in a 500° oven until golden brown. Freeze and use later. A pre-baked crust makes for quicker baking when you actually make the pizza with toppings.
Leave a Reply