Can it get any more classic than Pizza and Wine? Just like wine you start with great grapes, well with pizza you need to start with great dough! This easy dough takes no time because the mixer does all the work. Once the dough rises you can easily divide it and freeze for later use, just thaw and bring it back to room temperature before rolling out. Use a pizza stone in your oven or any of the great pizza ovens out there on the market for crispy crust!
INGREDIENTS:
- 3 3/4 cups all-purpose flour
- 1 1/3 cups warm tap water
- 1 pkg. active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
INSTRUCTIONS:
- The easiest way to prepare is to mix and knead it in a mixer. Start by dissolving the yeast in the water in the bowl of your mixer. Then, add 2 1/2 cups of flour and the sugar and salt to the bowl, mix with a dough hook on low for 3 minutes, then slowly add the remaining flour to incorporate. Mix until dough clings to hook and cleans side of bowl. Continue to knead for 2-3 minutes more. Remove dough from bowl and hook and place in a bowl that has been coated in a thin coat of olive oil, cover with plastic wrap.
- Place the bowl in a warm spot and wait until it doubles in size (at least one hour). Each batch of dough will make 2 normal size pizzas or 4 individual pizzas.
- Place pizza stone in the oven and preheat the oven to 475-500 degrees for upwards of an hour to get it very hot.
- Take half your dough and on a piece of parchment paper about the same size of your pizza stone, stretch and pull the dough to make a rectangular form (a homemade pizza does not have to be round). Once you get the dough to about a 1/4-1/2 inch thickness, you can then top with your favorite toppings.
- After you have your toppings on with a pizza peel or cutting board slide the pizza and parchment paper onto the preheated pizza stone and bake for 12-15 minutes depending on thickness and toppings.