Pizza Dough
Serves: 3 thin crust pizzas
Equipment
- Stand mixer
- Pizza stone or baking tray
Ingredients
- 2 1/4 tsp active dry yeast
- 2 tsp granulated sugar
- 1 1/2 cups warm water around 110-115 degrees max
- 3 TBS olive oil
- 1 1/2 tsp salt
- 1 tsp white vinegar
- 3 3/4 - 4 cups bread flour
Instructions
- In the bowl of the stand mixer fitted with a dough hook, combine 1/2 cup of the warm water with the sugar and yeast. Let rest for at least 5 minutes, until the yeast starts to activate and becomes foamy.
- Add the remaining water, as well as the olive oil, salt, and vinegar
- Mix on medium-low speed, gradually adding flour, for about 7 minutes or until it's smooth and elastic. The dough should be slightly sticky, and spring back when you poke at it lightly.
- Cover the bowl with a dry towel and rest in a warm place until doubled in size, roughly 1 to 1 1/2 hours.
- Gently punch the dough down and place on a lightly floured counter top. Divide the dough into 2 or 3 equal pieces (depending on how thick you want your crust, and how large your pizza).
- Roll and stretch your dough to the desired size and thickness. Transfer dough to a piece of parchment paper, and let it rest for about 10-15 minutes.
- Preheat your oven to 450 degrees F. If you have a baking steel or pizza stone, place it in the oven to preheat as well.
- Brush the pizza dough lightly with olive oil and prick it all over with a fork to prevent bubbles. Slide the pizza (using the parchment paper) onto your preheated pizza stone, or onto your baking tray and bake the dough for 5-6 minutes.
- Remove from oven and add pizza sauce and toppings. Return to the oven and bake for 8-14 more minutes or until the curst is golden and the cheese is bubbly and gently browned.
Notes
Make the dough ahead of time by following the recipe until the first rise. Place the dough in an airtight container in the fridge to rise overnight, before rolling it out and baking it.
To freeze the dough, form a ball with lightly oil it on all sides. Wrap it in plastic wrap & put into a ziplock freezer bag, or put it in an airtight container, and freeze for up to 3 months. To thaw, place in fridge over night and roll it out when you are ready to bake.