CLASSIC PIZZA DOUGH

October 2, 2012 · 14 comments

in Dinners, Pizzas, Recipes, Vegetarian

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Okay, lean in close because I’m not really sure I’m allowed to say this.

I think frozen pizzas are good.

And I’m totally not being paid to say this, but I like, really like DiGiorno’s. I mean, you can agree, I’m sure. When you’re really hungry and you just need as many carbs going into your stomach as possible, pizza is what you want. As much as I love a DiGiornio or takeout ‘za (short for pizza), I think this dough has got everyone else beat. I prefer it to any other crust I’ve had. By far. And I fancy myself a glutton carbs expert.

This will change your pizza-life forever.

CLASSIC PIZZA DOUGH
Makes 2 pizzas

1 and 3/4 cups warm water
2 and 1/4 teaspoons instant yeast
4 cups bread flour
1 and 1/2 teaspoons salt
2 tablespoons olive oil

Preheat oven to 500 degrees. Pour warm water into a large bowl and sprinkle yeast over top. Add flour, salt, and olive oil and mix until a dough is formed. Remove from bowl and knead on a floured surface for 5 minutes. Transfer to a lightly oiled bowl. Cover and allow to sit for 2 hours.

Transfer the dough to a lightly floured work surface.  Form dough into 2 round balls. Cover with a damp cloth for 10 minutes.

Shape or roll dough into desired shape on a corn meal-sprinkled surface. Brush outer edge with olive oil. Add sauce, cheese, and toppings and bake for 8-12 minutes.

CLASSIC PIZZA DOUGH
 
Author:
Serves: 2 pizzas
Ingredients
  • 1 and ¾ cups warm water
  • 2 and ¼ teaspoons instant yeast
  • 4 cups bread flour
  • 1 and ½ teaspoons salt
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 500 degrees. Pour warm water into a large bowl and sprinkle yeast over top. Add flour, salt, and olive oil and mix until a dough is formed. Remove from bowl and knead on a floured surface for 5 minutes. Transfer to a lightly oiled bowl. Cover and allow to sit for 2 hours.
  2. Transfer the dough to a lightly floured work surface. Form dough into 2 round balls. Cover with a damp cloth for 10 minutes.
  3. Shape or roll dough into desired shape on a corn meal-sprinkled surface. Brush outer edge with olive oil. Add sauce, cheese, and toppings and bake for 8-12 minutes.

Adapted from Annie’s Eats.

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