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, duh), 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.
And yes, I use the expression “life-changing” lightly. Perhaps I should say “pizza-life changing.”
Life-Changing Pizza Dough
Makes 2 pizzas
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.
- ¾ cups warm water
- 2 and ¼ teaspoons instant yeast
- 4 cups bread flour
- 1 and ½ 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.
Modified from Annie’s Eats.
{ 12 comments… read them below or add one }
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
It could work… definitely worth a try!
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?
Are you sure these proportions are right? Nearly 3 cups of water to 4 cups of flour?? Is there a typo here?
Thanks
Yep, that’s correct.
3/4 cup water, not almost 3 cups.
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
Yes, you can!
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!
Yes, that is the temperature to bake the pizza. This is if your dough was made in advance.
Sounds great, just need a good sauce recipe!
My favorite store-bought is Mid’s!
http://www.mids.cc/
xo
rach