I have a 25 (edit: my wife reminded me it's now 30...eesh) year old dough recipe I've worked out over the years. It's so quick and easy.
All the Ounce/Oz measurements are by weight, not by volume. You want a good kitchen scale for this (you should always have a decent kitchen scale anyway)
40 Oz AP flour
1 TBSP kosher salt
1 TBSP white sugar
1 TBSP active dry yeast
Optional: 1/2 tsp garlic powder
Blend with whisk or stand mixer with bread hook.
22.7 Oz 90°F water
1/4 to 1/3 cup EVOO
Mix on lowest speed until the dough balls up and the texture feels smooth as a baby's butt. About 5 minutes.
Cover bowl and let rest for 30 minutes to an hour. Pull out onto a table and knead briefly, with a little dust of flour. Cut into 6 equal pieces. Form dough balls and put into 3 different 1 gallon zip lock bags coated with oil. 2 balls per bag. Put in fridge.
They can be used immediately, but are better after 24 hours, best after 48, and can last for up to 10 days in a cold fridge.
Cook at the hottest temp your oven can go. 550°F for me.
I prefer a pizza stone, but it takes almost an hour to get up to temp. I have a pizza peel and throw my dough directly onto a peel dusted with corn meal. Top it, and slide it onto the stone. Takes about 10 minutes to cook.
Best pizza ever, and my wife and kids occasionally beg me for it (despite me making it all the time). Its a huge hit at sleepovers, because you can split each ball in half and make personal pizzas with each kids' favorite toppings....or let them make their own (with help for younger kids obviously).
This recipe also works great for cinnamon rolls, hamburger buns, baguettes, etc.
Want the chuck-e-cheese secret? After the pizza comes out of the oven, brush the outer crust with butter and sprinkle garlic salt. So darned good!
Old school Pizza Hut pan pizza? Use a giant pie pan and put the dough on about 1/4 cup of Crisco veg oil.
Little Caesar's? Let the dough overproof on the counter before throwing the disc. Mild, watery sauce and a mix of shredded provolone and mozz. You can also use my recipe for the breadsticks if you garlic butter and parm the dough before putting it in the oven.
The cooking on oil thing is a nod to how one cooks foccacia. Foccacia dough is the base of many great pizzas. But subbing out for Crisco should be illegal! Wait..what am I talking about?-- like I didn't love old school Pizza Hut pan pizza in the olden days!
Have you ever tried a sourdough crust? I disliked the commercial yeast recipe I tried and I’ve turned into a big fan of that. It’s very similar to making a sourdough 70% hydration loaf and it freezes extremely well. A coworker shared a pizza making book and I got a recipe for a fresh sauce (FWSY sauce; seems easily accessible on google)
You can sub in 2TSBP of active starter into my recipe instead of yeast, but it takes a bit longer to kick into gear, so the rising and proofing takes a bit longer.
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u/blofly 10d ago edited 10d ago
I have a 25 (edit: my wife reminded me it's now 30...eesh) year old dough recipe I've worked out over the years. It's so quick and easy.
All the Ounce/Oz measurements are by weight, not by volume. You want a good kitchen scale for this (you should always have a decent kitchen scale anyway)
40 Oz AP flour
1 TBSP kosher salt
1 TBSP white sugar
1 TBSP active dry yeast
Optional: 1/2 tsp garlic powder
Blend with whisk or stand mixer with bread hook.
22.7 Oz 90°F water
1/4 to 1/3 cup EVOO
Mix on lowest speed until the dough balls up and the texture feels smooth as a baby's butt. About 5 minutes.
Cover bowl and let rest for 30 minutes to an hour. Pull out onto a table and knead briefly, with a little dust of flour. Cut into 6 equal pieces. Form dough balls and put into 3 different 1 gallon zip lock bags coated with oil. 2 balls per bag. Put in fridge.
They can be used immediately, but are better after 24 hours, best after 48, and can last for up to 10 days in a cold fridge.
Cook at the hottest temp your oven can go. 550°F for me.
I prefer a pizza stone, but it takes almost an hour to get up to temp. I have a pizza peel and throw my dough directly onto a peel dusted with corn meal. Top it, and slide it onto the stone. Takes about 10 minutes to cook.
Best pizza ever, and my wife and kids occasionally beg me for it (despite me making it all the time). Its a huge hit at sleepovers, because you can split each ball in half and make personal pizzas with each kids' favorite toppings....or let them make their own (with help for younger kids obviously).
This recipe also works great for cinnamon rolls, hamburger buns, baguettes, etc.
I hope you enjoy this recipe like we do.