Homemade Pizza Dough


Now come on, come on, come on, come on and take it!
Take another little pizza my heart now baby ♪


There was a time that I would have never made pizza at home. Why make it yourself when you can order delivery nearly any time of day?

But that all stopped when I discovered just how simple making great pizza dough at home can be. Now I'm basically a pizza genius and we've replaced delivery with the most amazing, thin crust, pipping hot from the oven delicious pizza that looks just as good as it tastes. 

Now that I've discovered the secret to great homemade pizza let me drop some of my pizza knowledge on you... IT'S ALL ABOUT THE DOUGH. 

Great pizza starts with great dough (and 18 hours - you need to let it rise for 18 hours)

Another surprise is that pizza dough has only four ingredients - flour, salt, active yeast and water. How simple is that?




Ingredients:
  • 7 1/2 cups all-purpose flour
  • 4 tsp fine sea salt
  • 1/2 tsp active dry yeast
  • 3 cups water
1. Whisk flour, salt, and yeast in a medium bowl. Add water, one cup at a time, and mix with a spoon or your hands. You can also mix the dough in a kitchen-aid with the dough hook attachment. 

2. When the dough is well mixed, transfer it to a large clean bowl and cover with plastic wrap or a towel. Let the dough rise at room temperature for 18 hours. After 18 hours, the dough will be covered with tiny bubbles and it will more than double in size.

3. Once the dough has risen, I split it up into 8 to 12 portions and whatever I'm not going to use immediately, I wrap in plastic cling wrap and throw into a freezer bag. Then anytime I want pizza, I just defrost the dough on the counter top and in an hour and it's ready to roll. 

4. In order to make the best pizza, you need a hot oven with a hot pizza stone. This is exactly why famous pizza restaurants have hot ass pizza ovens. At home, you'll want to get your pizza stone into the oven and crank up the heat as high as it will go. Our oven tops out at 550 degrees, but yours may go hotter. 

5. Time to roll out the dough. Most people roll dough into a circle but me, I like to roll into into long rectangles and call it rustic. Just don't forget to use lots of flour when you're rolling out the dough so it's doesn't stick to your work surface. 



5. Once the oven is pre-heated, you'll need to put your dough into the oven for a few minutes to par-bake it and give it structure before adding the toppings. Bake at 550 degrees for five minutes. 

6. After you've par-baked the dough, you'll need to add toppings. Personally, I think simple is best. Give me caramelized onions and mushrooms and I'm in heaven. If it's summer, I'll grab some basil and cherry tomatoes from the garden and roast those bad boys in the oven (recipe here) as toppings. 



7. Once the toppings are in place, slide the pizza back onto the pizza stone for ten minutes and you're done. 




If you want to take your pizza flavor to the next level, try squeezing some balsamic glaze over it right before serving. Balsamic glaze is just balsamic vinegar that's been cooked until it reduces into the most delicious and tangy syrup like consistency. You'll find it in the same grocery aisle as the balsamic vinegar.