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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{ 14 comments… read them below or add one }

Anne February 5, 2014 at 2:01 pm

Hi Rachel,
I wanted to make a batch of this pizza crust, but save one portion of the dough for later: have you frozen it before? Whats your process of cooking a dough that has been frozen? Do you have any tips on thawing, baking… As you can tell by the questions, I’m a newbie on the kitchen! :)

I’d really appreciate any recommendations you’d have! Thank you!

Reply

Judy September 24, 2013 at 10:29 pm

You might not want to preheat the oven as the first step as it will be 2 hours minimum before anything is ready to go in…

Reply

Jennifer March 26, 2013 at 6:15 am

Can I use Fleischmann’s Pizza Crust Yeast versus instant yeast? (I also have on hand active dry yeast, and that may be the same as instant, I’m somewhat new to the bread making process sorry. Also can I use all purpose flour versus bread flour? I’d love to try this recipe but only if I don’t have to buy special yeast and flour, only because I have the two yeast stated above on hand (I have some of the strangest things in my cabinets!!) :-)
Thanks, Jennifer

Reply

Rachel Schultz March 26, 2013 at 1:07 pm

It could work… definitely worth a try!

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Mandy March 25, 2013 at 10:20 pm

I’m making this right now and it’s way too wet. I’ve added two extra cups of flour and now it’s kneadable. Anyone else have a problem?

Reply

Marsha February 15, 2013 at 11:06 pm

Are you sure these proportions are right? Nearly 3 cups of water to 4 cups of flour?? Is there a typo here?
Thanks

Reply

Rachel Schultz February 15, 2013 at 11:26 pm

Yep, that’s correct.

Reply

Anonymous April 22, 2013 at 3:29 am

3/4 cup water, not almost 3 cups.

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Judy Levor January 26, 2013 at 5:41 pm

Hi Rachel. I’ve injured my eye temporarily so please bear with me. Can I freeze pizza dough? Maybe in bunches, it’s
Usually just me here. Thanks, Judy

Reply

Rachel Schultz February 11, 2013 at 8:39 pm

Yes, you can!

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Suzanne January 16, 2013 at 8:15 pm

I’m confused………..why would you preheat the oven to 500 degrees before you make the dough and let it rise? Is this the temperature that you would bake your pizza at? Thanks……..love your recipes!

Reply

Rachel Schultz January 16, 2013 at 8:34 pm

Yes, that is the temperature to bake the pizza. This is if your dough was made in advance.

Reply

Anonymous October 3, 2012 at 4:51 am

Sounds great, just need a good sauce recipe!

Reply

Rachel Schultz October 4, 2012 at 3:10 pm

My favorite store-bought is Mid’s!

http://www.mids.cc/

xo
rach

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