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Pizza

Best Ever Pizza Dough!

This recipe provides foolproof, pizzeria-quality, homemade pizza. I don’t care what your previous homemade pizza experiences have been, with this recipe you’ll be a pizza boss!

Where has this week gone? Today, I’m re-sharing my Best Ever Pizza Dough recipe. For years, yeast dough and I have had a love-hate relationship. This was the first recipe to ever work the first time I made it, and every time since! Thanks to this pizza dough, I gained some confidence and branched out to other yeast dough. Sadly, not all of them have come out nearly so perfectly as this recipe does.

So, I am going to share the recipe and some pictures of how it looked when I made it Wednesday. Leave 2-3 hours prep time the first time you make this, then you can adjust it accordingly. I speed my rising time up a little by putting it in my oven with the lights on. Although I list the brands of the items used, I receive absolutely no compensation for of this. They just happen to be the brands I’ve found reliable with this recipe.

Lets Get Started!

I show my weighing the flour and water here, but I have made it without weighing it and it comes out fine. Since my scale only shows even amounts of grams, I use 152 grams of one flour and 154 grams of the other.

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Antimo Caputo “00” Flour

 

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King Arthur Organic All-Purpose Flour

 

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I even weigh the water. I use filter water from my fridge, then microwave it 30 seconds to take the chill off it.

 

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This might be my secret ingredient. I use Italian pizza yeast (resources at the end).

 

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Water, oil, and yeast mixed. I use Avocado Oil instead of Olive Oil.

 

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Sometime I start with the beater hook until its mixed, but I was lazy and use the dough hook from the beginning. I did stir it with a spatula first.

 

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Once combined, knead with dough hook or by hand for 3 minutes. Then let it rest 15 minutes, then knead another 3 minutes. My tip: don’t add extra flour and the dough should feel smooth, like the inside of your cheek.

Ready to Rise

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Allow to rise, cover in a bowl with a damp towel or oiled plastic wrap. I let it rise in my oven with the lights on. It gets pretty warm in there so it’s usually ready within 60 minutes. If you let rise at room temperature, it might take 2-3 hours.

 

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Treat the dough gently when shaping. I usually start by gently patting it between my hands until it flattens, then stretch it out with my fingers. Then its ready for toppings!

Time to Bake

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I prefer to place the pizza on parchment paper, then slide it on to a pizza stone, but mine broke recently. I use my oven’s Pizza mode, which is a convection mode of 400 degrees F.
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All done! I used white alfredo sauce instead of red sauce for this pizza.

Now for the recipe:

Best Ever Pizza Dough

  • 1 cup plus 1 Tbsp of 00 Flour (153 grams)
  • 1 cup plus 2 Tbsp. of all-purpose flour (153 grams)
  • 1 tsp. salt
  • 1 cup lukewarm water (200 grams)
  • ¾ tsp active dry yeast
  • 1 tsp extra-virgin olive oil
  1. In a large mixing bowl, combine flours and salt.
  2. In a small bowl, sprinkle yeast over lukewarm water and olive oil. Wait a minute or so, then pour it into flour mixture. Stir ingredients together, then knead with your hands or a stand mixer with dough hook, for about 3 minutes. Let the mixture rest for 15 minutes.
  3. Knead rested dough by hand or in stand mixer for 3 minutes. Cut into 1 large or 2 small equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth or plastic wrap. Let rise until doubled for 2 to 3 hours at room temperature, or 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  4. To make pizza, place each dough ball on a lightly floured surface and use your fingers to stretch it gently, then your hands to shape it into rounds or squares. Top your favorite toppings, and bake at 425 degrees for 12-15 minutes individual pizzas and 20 minutes or so for a full-size.
My Special Tips:

You can use all-purpose flour for this recipe, but the pizza crust is much lighter with the 00 and all-purpose flour mixture. I microwave my pepperoni and salami toppings on paper towels for about 30 seconds before adding them to the pre-baked pizza. This helps cut down on oil accumulation on the top of the baked pizza.

Resources: 00 flour is also called pizza flour and is available in many gourmet markets and on Amazon. I got my last bag of 00 flour from Neighborhood Market. I buy the pizza yeast on Amazon.

Let me know how this recipe works for you by posting a comment below.

Manic Monday

Hi there! I haven’t posted a blog for several days though I did post directly to the Travel, Family Fun, and Beautycounter tabs. Check them out! I posted some darling photos of our play day with our two grandsons, Mason and Dillon, under Family Fun.

I had a really busy week! Earlier this year, I fell in love with Beautycounter products. Their natural scents, the way they make my skin look and feel, and how good I feel about using more natural products. In fact, since then I’ve compiled nearly the whole product line to use. I decided I wanted to share the mission of providing people with safer products, so I became a consultant. Have you heard of Beautycounter? If you’d like to learn about safer products for you and your family, visit my personal webpage HERE. We even have a line of products for babies and children!

Last night, I made my special homemade pizza. It came out soooo good. I love the recipe that I use for my pizza crust. If you follow the directions, it is virtually foolproof.  I am going to share it and a photo of my pizza on my Food & Wine link. I haven’t shared much about cooking yet, even though it’s one of my passions in life. My goal is to post a new photo and recipe each week. There, I’ve said it – so now I have to follow through…

So, Mother’s Day is right around the corner. Do you have family traditions for Mother’s Day? Post below and let me know what they are. Last year, my daughters and I went to Santana Row in San Jose for the day. We had fun shopping, having lunch, and spending time together. We decided to do that again this year, except we’re staying at Hotel Valencia there overnight. It will be a total girls trip, with us three mommies and my seven-month old granddaughter, Makenna.

Check out the tabs on the top to see what I posted last week. I will be working on uploading some before and after pics of our house this week. It’s coming up on two years since we bought out current home, though we moved in full-time a little over a year ago.

See you back soon!