This pizza dough really is easy! It’s chewy and has a wonderful flavor. You can also use this dough to make focaccia, calzones, and breadsticks.
baking stone or pizza pan
large bowl for rising
1 cup plus 2 tablespoons water (You may need to use less. Adjust for humidity, otherwise the dough will be runny.)
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons instant yeast
bread flour for kneading
olive oil for baking stone
coarse yellow corn meal
1. Place all the above ingredients in the order listed into the bread machine. Select the Dough cycle and press Start. (1 hour 30 minutes rising time) Note: Some bread machines require the yeast to go in first and the liquids last. Follow the manufacturer’s directions for your bread machine.
2. When the dough cycle is complete, take the dough out of the machine and place in a bowl with olive oil in the bottom. Roll the dough around coating it in the oil. Cover and leave to rise in a warm place for about 1/2 an hour. I like to put it on my stove top and turn on the light above the stove. That seems to be just right. NOTE: If your dough has too much liquid, it may be runny when you remove it from your machine. If so, lightly knead some bread flour into the dough, but don’t overdo it. The dough should be slightly sticky, not dry, when you put it into the bowl.
3. Preheat oven to 450° F (225° C). If you are using a baking stone, put stone in oven to preheat. Punch down risen dough and turn it out onto a floured board. Allow to rest for 10 minutes. Knead the risen dough lightly. For a thick crust, use all the dough to make one pizza. For a thin crust, divide dough into two pieces and use each for a pizza.
4. Spread or toss pizza into a circle to fit your pan or baking stone. Rub olive oil on the baking stone (not on a pan). Sprinkle pan/stone with coarse yellow corn meal. Place dough onto pan/stone.
6. Bake dough by itself, no toppings, until just set, for up to 15 minutes. Remove from oven and add your favorite toppings. Return pizza to oven and cook until crust is golden brown and cheese is getting a nice brown crust in spots, about 10 minutes or so. Cooking times will depend on your oven.
Total rising time: 2 hours and 20 minutes
If you use a nonstick pan for your pizza, reduce the temperature of the oven 25°, otherwise you will overcook the crust.
You can spice up the crust by adding garlic powder, dried basil, or dried oregano to the dough mixture.
If you want a less chewy dough, use unbleached all-purpose flour instead of bread flour. I personally prefer the flavor with bread flour.
Source: Andrea Meyers, based on a variety of sources over the years
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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