This traditional, Italian pizza dough recipe is the “BEST”. Step-by-step instructions are given , making this flaky, crisp dough, virtually foolproof! Thick or thin crust is up to you, as well as the pizza toppings.
- 4 1/2 c Unbleached flour all-purpose
- White flour
- 1 tsp. Salt
- 1/4 c. Olive oil
- 2 pk. Dry yeast
- 1 1/2 c. Warm water
- 2 tsp. Light brown sugar
- Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!) Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also.
- Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually, the dough will become elastic.
- Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it into the bowl. Cover with a clean cloth and let rise in warm, draft-free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner pilot will provide suitable heat for rising dough.
- When the dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12-inch bowl or plate as the template. Sufficient for 2 12 inch thin-crust pizzas, or 1 12 inches thick crust.
- Cook on a pizza stone or oven tile at 500 F. The unglazed oven tile makes a huge difference in the crispiness and texture of the crust. It absorbs moisture and keeps oven temperatures even. May even be removed with pizza and set on a rack on the table - will keep pizza warm much longer.