Monday, November 12, 2012

The best pizza dough ever.

A while back I linked the recipe to the pizza dough that I use. I have used that recipe faithfully for months and months. Until this weekend.  This weekend I mixed it up a bit.  It is basically the same recipe with a few awesome additions.

First the basic (adapted) recipe:

1 1/2 cups water + 2 tablespoons
1/4 cup olive oil
2 tablespoons honey (and a little extra)
4 cups flour
1 1/4 tablespoon salt
1 tablespoon yeast

What I have done differently is this:

First, I use raw honey.  I don't know if that makes any difference, but raw it is.  I also use sea salt, it really is the only kind of salt I like to use.  Then, I put everything in my Kitchenaide mixer, I add another teaspoon of honey and I turn it on low with my bread hook.  Once everything is mixed together, I look in the bowl.  Typically, there will be flour crumbs at the bottom, so I mix in another 2 tablespoons of water and mix everything up.  BAM!  Awesome dough, that is all sticky.  Which is perfect.  I plop it all on a HEAVILY floured board and roll it around.  Then I cut it in half.  Half goes in the fridge now for Saturday lunches.  The other half I roll out into a circle. Most the time I end up using my hands, turning them into fists and letting the dough drape over them, then slowly move them around so the dough stretches evenly.  Lucy likes to help with this part.

After it's stretched to the perfect size, I pour olive oil all over the dough.  I put whatever crazy combination of toppings on top and throw it in the oven at 450 for 18 minutes.  When the oven beeps, I brush on a tad bit more olive oil to the crust and put it back in for 2 more minutes.

When the oven beeps for the last time, I pull out the pizza and eat the whole thing before I have to share*...


*Ok not true, I only have my share.  But there are never leftovers because I eat everything that is left.







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9 comments:

  1. U are reeking havoc on my diet!!!

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  2. This couldn't have come at a better time. We're having pizza this Saturday for dinner (it rarely makes an appearance on our weekly menu) and I needed a good dough recipe...because (guilty) I'm still using an envelope. But that is all changing this week! What kind of flour do you use?

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  3. Your original recipe is pretty much the one I use, too. And I have always wondered what would put it over the top to be more like take-out pizza. Can't wait to try the olive oil trick!! Thanks for sharing the idea. I'm going to tweet it now!! Have a lovely day.

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  4. I love a good pizza recipe. You said you save the other half for Saturdays, how long does it stay good in the fridge for? And I wonder about freezing some? I'd love to keep some good dough around to reduce our spur of the moment pizza delivery excursions. Thanks for sharing on Homemade Mondays!

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  5. Heather, I use plain ol' all purpose. I have tried making things with wheat flour, but honestly, I find everything tastes better with all purpose. :)

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  6. Neighborhood Chick, thanks for stopping by! And thanks for the tweet! We love when people share!!!

    (and that is a lot of !!! for one comment :P)

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  7. Aubrey, I used to make my dough on Mondays and I would cut it up into 6 parts, and freeze them. Then on Thursdays I would take out three to defrost and use them on Friday. We used to make three small individual pizzas and that worked out great. Now I just make one big one. I have left the dough in the fridge for three days before using it before also and haven't had any problems.

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  8. Sounds really good and I love homemade pizzas! We usually make it with some whole wheat flour as well, but I'll have to splurge sometime and make only a white crust. Thanks for sharing your recipe, it's making me hungry!

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