This week’s recipe is something everyone should have in their repertoire. Pizza dough is one of the most versatile types of dough. There is so much more you can make with it beyond pizza. It’s a “blank canvas” waiting for you to get creative.
The kind of crust you’ll end up with has to do with how you stretch out the dough. You don’t really need a rolling pin to roll out the dough, I do it entirely by hand. If you let the dough properly rise, it will be very easy to stretch out. No mixer? No problem, you can make the entire recipe by hand.
The toppings are endless. For this post, I made pizza Margherita which has a simple San Marzano tomato sauce, fresh mozzarella, fresh basil and extra-virgin olive oil. Also white pizza with ricotta, mozzarella and pesto. And last but definitely not least, an unnecessarily giant calzone filled with ricotta and pesto. Pizza is fun to make especially if there are little kids around trying to “help”. Still in doubt? Watch the video below to see how easy this dough comes together.
- 747g All-purposed flour
- 11g instant dry yeast
- 9g salt
- 4g sugar
- 19g EVOO
- 438g warm water
- Lightly grease a medium bowl and set aside. In the bowl of an electric mixer, fitted with the dough hook attachment, mix together the flour, yeast, salt and sugar on low speed.
- In a separate bowl, mix the oil and water and add it to the dry ingredients in two parts. Increase the speed to medium high and mix until the dough is smooth, about 5 minutes. Knead the dough by hand for about 3 minutes more. Place the dough in the prepared bowl, cover with plastic wrap and let it rest for 1 hour.
- When the dough is ready, cut in 4 pieces, gently knead into a ball, cover and let it rest for 30 minutes more. Use immediately, place in the refrigerator for up to 2 days or freeze it.
- If you place the dough in the refrigerator, don't let it rise the last 30 minutes.