The “We Should Make Pizza” Dough
High Obsession
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Low Effort
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High Obsession 〰️ Low Effort 〰️
Original recipe from King Arthur here, modifications below. This is THE pizza dough recipe for beginners and experts alike. You can use all of this dough right away if you are feeding a crowd, or freeze and thaw it later for a last minute pizza night!
Watch this Bon Appetit how-to video, “Every Way to Make a Pizza” to assess your options and equipment, then commit to your cooking method!
Yields four, 12” pizzas
INGREDIENTS
2 cups water, lukewarm
2 tablespoons olive oil
1 tablespoon table salt
1 tablespoon granulated sugar
1 tablespoon active dry yeast or instant yeast, or 1/2 cup sourdough starter
3 cups all-purpose flour (or 6 cups all-purpose, if you don't have the other flours below)
2 cups bread flour
1 cup whole wheat flour
Optional for dough seasoning: garlic powder, dried oregano, dried rosemary (crushed fine)
Pizza toppings & pizza sauce of your choice
DIRECTIONS
In a large bowl, combine the lukewarm water, oil, salt, sugar, and yeast (and/or sourdough starter). Mix to dissolve.
Add all of the flour and seasonings (if using). Mix all the ingredients together (with your hands is fine). Knead for about 7-10 minutes, until it's smooth and elastic. This will be an arm workout!
Lightly grease the bowl and the dough with olive oil, cover, and let it rise for 2-3 hours. If you are in a rush, let it rise on proof in your oven.
After rising, divide the dough into 4 equal pieces. This will gently deflate the dough as you divide it up (that's okay).
Plastic-wrap and freeze any of the 4 pieces you won't use right away. (Thaw and continue steps below one you're ready to use them).
Dust your working surface with flour or cornmeal. Use a rolling pin or hand-stretch each piece into a 12" round. (Let the dough rest several times to relax while you do this). Then transfer each round to parchment paper if you'll oven bake, or a cutting board if you'll be grilling it (pizza peel required for this second option).
Preheat your oven or grill to 450°F; if you have a stone or steel, place it on the center rack so it can preheat with the oven. While it's heating, prepare your toppings: pepperoni, mushrooms, onions, peppers, meats, mozzarella, fontina, gouda, cheddar, etc.
Spread pizza sauce lightly over the surface of your dough, and add your cheese and toppings.
Transfer the pizza to the oven or grill, one at a time, and bake for 15 to 20 minutes, until it's crust is golden brown, the toppings are hot and bubbly, Remove from the oven or grill.
Immediately transfer pizza to a cooling rack so the bottom doesn't get soggy. Repeat bake time with the remaining pizzas until all are cooked, and cut and serve after ~10 minutes. Kitchen shears are the best for cutting your 'za!
Store leftover pizza in an airtight container in the refrigerator for several days.