Pizza on a Monday is perhaps the best idea I’ve had as of recently. Inspired, I know. But really, spending Sunday afternoon measuring out the ingredients for what was destined to be my new best dough, letting the stand-mixer work its magic and popping the haphazardly formed dough balls into old bread bags and pushing them to the back of the fridge was quite straight forward.
You should know that my patient, while improving, is limited. Typically when I want pizza (especially pizza) I want it yesterday…not “make this dough, chill it for a day, then take it out an hour before you want to eat.” I did my best to cut corners but really, this dough is worth the effort. The only mistake I made was not salting it enough (a novice mistake to be sure) but overall, a really great quality pizza.
As I walked home from the train I called my love to preheat the oven to 450. Once home I gathered all my ingredients- fresh mozzarella and San Marzano tomatoes from Claudio’s, basil, and drizzles of olive oil. The dough stretched really easily despite not letting it sit for an hour as the directions recommend and after a quick “pre bake” (450 until the crust browns a bit without the ingredients) I topped the pizzas and let them do their thing. The product was exactly what I needed- a perfectly simple pizza with pure ingredients that made us so very happy.
My Favorite Pizza Dough
- 2 1/2 cups Bread Flour
- 2 cups whole wheat flour
- 1 teaspoons salt
- 1 1/4 teaspoons active dry yeast (<– will use instant next time)
- 1T sugar
- 1 3/4 cups water
- 1/4 cup olive oil
Get yeast ready by dissolving in 1 c warm (100F or warm to the touch) water and 1 T sugar… let sit 5-10 minutes until foamy.
Meanwhile, Stir together the flour and salt in the bowl of an electric mixer. Using the paddle attachment, add in oil and water and mix until the flour is all absorbed.
Switch to the dough hook and mix on medium speed for 5 to 7 minutes, until a nice, sticky dough forms (The dough will clear the sides of the bowl but still be attached to the bottom of the bowl).
Transfer the dough to a floured counter top. Cut the dough into equal pieces (3 for larger pizzas, 6 for small, personal pizzas) and mold each into a ball. Rub each ball with olive oil and slip into plastic bags (we reuse bread bags and the like). Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator and preheat oven to 450
Line sheet pans with with parchment or cornmeal and get ready to shape your pizza dough. Coat your hands with flour and simply stretch out the dough on a flour, resting on a flour covered counter if you must. Place the pulled-out dough on the prepared sheet pan.
Bake for 5 minutes or so until brown then add your toppings!
Bake until the crust is browned and the cheese is nice and bubbly. Remove from the oven and finish with a little olive oil.