pizza dough
We eat pizza pretty often, especially when we have afternoon activities because it’s super easy to prep. All you have to do is throw the ingredients together in the mornings, let the dough rise during the day, throw in the fridge overnight and then quickly make the pizzas at dinner the next day. This dough also freezes really well, so double the recipe and then freeze a few dough balls!
When making pizza at home, I have found that a super hot oven and a baking steel {you can find it on amazon} make all the difference. I crank my oven temp to 500F degrees, which reduce the baking time. This leads to a super crispy, chewy, crunchy & charred, making it feel like you got an expensive take out pizza from a local Italian place.
Be sure to use a digital scale and weigh all ingredients, including the water! This is important to get a constant dough every time.
A tip for cheese, use a block of cheese and shred it yourself at home. I have found that buying a block of cheese has a few advantages. 1. It is cheaper to buy a block than the bagged cheese 2. It melts easier – the pre-shredded cheeses are often coated to prevent them from sticking together in the bag and 3. Plus, you can make your very own blend of cheeses right at home. I often mix mozzarella and a gruyere cheddar blend that you can find at Trader Joes.
As for a quick tomato sauce. I buy canned crushed tomatoes and simply add some salt, pepper, garlic powder, onion powder and Italian seasoning. Voila! You have a simple, no sugar added tomato sauce for your pizza and it is waaay cheaper than buying the pre-made pizza sauces.
pizza dough
Notes
This recipes calls to place the dough into the fridge for 24 hours. If you do not have the time, you can use this recipe the day of making it. Be sure to place the dough in the fridge for at least 2-3 hours to help develop the dough flavor.
Ingredients
- 400 ml Water, warm
- ½ tsp Yeast
- 600 g Flour
- 2 tsp Salt
- 1 tsp Sugar
- 2 Tbsp Olive Oil
Instructions
- Bloom yeast and sugar in warm water for 2-3 minutes, until yeast is foamy. Add flour and salt to a bowl , then using the dough hook attachment mix on low speed and pour in yeast water. Mix until smooth, typically takes 3-4 minutes.
- Transfer dough to an oiled mixing bowl, cover with kitchen towel and proof for at least 2 hours. Once the dough has doubled in size, turn onto counter, divide into four and shape into dough balls. Place dough balls onto baking sheet or into individual containers (I use the big 4 cup containers) and cover. If using a deli cup, be sure not to seal the container all the way. Place in fridge overnight.
- When you're ready to bake pizzas, pull out of the fridge about 30-60 mins before.
- Preheat the oven to 500 degrees, placing a pizza steel inside to preheat.
- To shape the dough, dip it in flour quickly, then using your hands, turn the dough in a circular motion to shape into a circle. Place onto pizza pile that is dusted with semolina or place dough onto parchment paper. (The parchment paper will make it easier for you to prep several pizzas at a time and you won't have to worry about it sticking to the pizza pile.)
- Add sauce and toppings to your pizza, then transfer to oven and bake for 8 minutes.