Homemade Pizza?

[days_unfolding]

Hey bandicoot, what recipe do you use to make pizza dough? I'd like to start making my own pizza, but the recipes that I'm looking at call for pizza dough from the store. Thanks.

Comments

[bandicoot.livejournal.com]

To start with, I weigh my flour, so I'll give it both ways with the understanding that you might have to adjust the liquid if you measure the flour in cups. I also use half bread flour and half whole wheat, but it's easier to start with if you use all bread flour.

I also use a KitchenAid mixer. I've never tried hand mixing it, so you'd be on your own there.

1 package yeast (I use 2 tsp SAF instant yeast that I get from Amazon in 1 lb packages and keep in the freezer)
1 tsp sugar
1/4 cup warm water

Mix together and let stand for 10 minutes or so to "proof" it. If you're using SAF, it isn't necessary, but I do it anyway.

Add
1/2 cup cold water
3 Tbl olive oil

2 cups bread flour (I use 300 grams) (for best results, add half the flour, mix on 2 for a minute or so, and let sit for 20 minutes or so)
1 tsp salt (added with second half of the flour

Mix on 2 for 5 minutes to 10 minutes

At this point, you should have dough that clings to the dough hook and is cleans the sides of the bowl. If it's too dry, add a bit of water, if too wet, add a bit of flour.

Put a bit of olive oil in a bowl and roll the dough in it to coat the dough. Cover with plastic wrap and let rise in a warm spot (I use my electric oven with the elements turned off but the oven light on - that makes it close to 90F or so.) until double in size.

At that point, I punch it down, re-cover it, and let it rise overnight in the fridge to develop the flavor, but you don't have to do this.

This should be enough for a 14 inch pizza pan.

[days-unfolding.livejournal.com]

Thanks!

[bandicoot.livejournal.com]

I forgot to mention that with the KitchenAid, you use the dough hook...