I felt the need to repost this recipe with my added touch to it and as a separate post with actual instructions on how to use it as pizza dough. It is my favorite pizza dough recipe and I use it so much, I have it memorized. I love the seasoning in the crust - which you can change up to fit whatever type of toppings you place on top.
(Print)
What you need:
- 1/2 cup warm water (about 110*)
- 1 envelope instant yeast
- 1 1/4 cups water, room temp
- 2 tbsp. EVOO
- 4 cups bread flour, plus some
- 1 1/2 tsp. salt
- Italian seasoning
- Garlic powder
- Cornmeal
- Mix together warm water and yeast; let stand for 5 minutes or until frothy.
- Add room temperature water and EVOO to yeast.
- Place flour, salt, Italian seasoning, and garlic into a stand mixer; mix slightly.
- Mix in yeast mixture; switch to dough hook once dough comes together.
- Knead for 5 to 8 minutes. Cover and let rise for 1 1/2 hours or until doubled.
- After risen, separate into 2 equal pieces. At this point, you can freeze them - wrap them in saran wrap and then place in a ziploc bag. Defrost in refrigerator overnight.
- Roll out dough on a lightly floured surface.
- Place a little cornmeal on your pizza pan.
- Transfer your dough onto the pizza pan and prick with a fork.
- Bake between 400* to 450* for 8 to 10 minutes.
- Then top with desired toppings and bake 10 to 12 more minutes.
- You can skip prebaking and bake the dough with the toppings on it already.
Original Recipe
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2 comments :
Found this on Pinterest... looks good! I think I'll try it sometime :)
Bet this would be fabulous as bread sticks too!
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