Pizza Dough

JUMP TO RECIPE

How's that saying go? "The way to a man's heart is through his stomach." Naturally, making these heart-shaped pizzas for both of my guys for Valentine's Day was a must.  It's how I spoil them.  Sure, ordering a pizza would've worked, but making the dough from scratch with lots of love tastes even better.  And it makes your home smell amazing.  Plus, this recipe makes enough for four 12-inch pizzas, so we each get to choose our very own toppings, and there are always lots of leftovers.  I was craving pepperoni.  Kurt wanted a honey mustard chicken pizza and Drew likes plain.  

I always thought making your own pizza dough was difficult.  It's so not, especially if you have a stand mixer and dough hook.  This dough turns out spectacular every time.  Shape it however you like:  round, square, or heart-shaped like we did.  Then load them up with your favorite toppings.  

Print

With ImageWithout Image

Pizza Dough

Yield: 12

Prep time: 10 MinCook time: 28 MinInactive time: 2 HourTotal time: 2 H & 38 M

This dough turns out perfect every time!

Ingredients

• 2 ½ cups cold water, divided
• 4 teaspoons kosher salt
• 3 ½ teaspoons fresh yeast
• 7 ½ cups Antimo Caputo “00” Chef’s Flour, plus extra for dusting
• 3 tablespoons sugar
• 3 tablespoons extra virgin olive oil
• Semolina flour, for dusting

Instructions

To Make the Dough

1. Place 1 1/2 cups cold water in a medium bowl.  Set aside.
2. Bring the remaining 1 cup of water to a boil either in the microwave or saucepan, then add it to the cold water.  This is a good temperature to activate the yeast.  Add the salt and yeast and whisk to combine.
3. Using a stand mixer with a dough hook, place the flour and sugar in the mixing bowl.  On low speed, gradually add the yeast mixture and olive oil.  Mix until dough is firm and stretchy, about 5-7 minutes.  Cover the dough with cling wrap. Let rise in a warm place for 1-2 hours.
4. Once the dough has nearly doubled in size, cut it into 4 pieces.  Put each piece in a separate bowl, covering with cling wrap, and let rise for another 20 minutes.

To Stretch the Dough

1. Preheat the oven to 475 degrees and lightly prep separate sheet pans by dusting them with the semolina flour (one for each pizza).  Start with a perfectly round ball of dough.  Lightly dust your work surface and your hands with a little 00 flour.  Using your fingertips, press the dough into a flat disk.  Then working from the center, continue pressing the dough outwards.  Once the dough is about the size of a dinner plate, pick it up, and using flat palms, toss it in the air between your hands.  This allows gravity to stretch it downwards.  Continue shaping as you toss. Be careful not to tear it.
2. When done, place the dough on a prepped baking sheet.  Repeat with the remaining dough balls.  Add your toppings and bake until cheese has melted and crust is golden brown, about 18-20 minutes.  You may need to rotate between two cooking cycles.  Recipe makes four 12-inch pizzas.

Notes:

You can find fresh yeast in the refrigerated section in most grocery stores.  If you can’t find it, you can substitute 1 teaspoon active dry yeast. 

If you don’t have a stand mixer, you can knead the dough by hand for about 8-10 minutes.

You know when your dough is kneaded well when it springs back a little when pressed.  It also becomes less sticky, is smooth with no lumps, stretches easily without ripping, and holds its shape well. 

If your dough tears as you’re shaping it, pinch it back together. 

And the ultimate cheat, if you want to make homemade pizza but aren’t up for making the dough, buy it from your local pizza pub.  Most will sell it to you for a nominal price.  

Created using The Recipes Generator