Lean in close because I am not really sure I am allowed to say this. I think frozen pizzas are good. And I am totally not being paid to say this, but I like, really like digiorno’s. I mean, you can agree. When you are 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 bread-y frozen pizza or takeout ‘za , I think this dough has got everyone else beat. I prefer it to any other crust I have had.
By far. And I fancy myself a carbs expert.
This will change your pizza-life.
PERFECT 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
Pour yeast into warm water and let stand for 5 minutes. Add oil to water. Stir together flour and salt in a stand mixer. Slowly incorporate yeast water into flour. Remove dough from mixer and knead for 5 minutes. Roll dough into a ball and place in a oiled bowl. Cover with plastic wrap and let sit for 2 hours. Punch dough down. Use immediately or freeze.
- 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
- Pour yeast into warm water and let stand for 5 minutes.
- Add oil to water. Stir together flour and salt in a stand mixer. Slowly incorporate yeast water into flour.
- Remove dough from mixer and knead for 5 minutes.
- Roll dough into a ball and place in a oiled bowl. Cover with plastic wrap and let sit for 2 hours.
- Punch dough down. Use immediately or freeze.
Adapted from Annie’s Eats.