New Favourite Pizza Dough

 I have posted about pizza before but this dough is my new favourite, and will make 4 medium or 3 large pizzas.

• 480 g or 2 cups lukewarm water

• 1 pinch sugar

• 1 1/2 tablespoons active dry yeast

• 2 tablespoons olive oil

• 685 g or about 5 1/4 cups all-purpose flour or bread flour

• 1 1/2 teaspoons salt

This recipe uses both a stand mixer and a pizza stone with peel. You can do it without but I wouldn't.

 In the bowl of your stand mixer add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Add the olive oil, flour and salt, with the dough hook attachment start to combine on low speed #1, scrape the sides and increase the speed to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (not sticky). I like to finish the kneading by hand on a floured board. If using all the dough today, place it in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with silicone so it does not dry out, leave in a warm draft free area until doubled, approximately 2 hours or if you want to use the dough the next day, then put it in the fridge to rise slowly over night. This will only improve the flavour. I divided the dough into 3 before the first rise and put 2 in the fridge to freeze the next day and used 1 to make a delicious pizza.

If taking from the fridge make sure the dough is at room temperature for about an hour. When your dough is ready to use it will not spring back when stretched. If it pulls back when shaping, let it rest under cover longer. Shape the dough with flour on a cutting board. To cook a pizza, I always use a preheated Pizza stone at 550°F. I like to use a pizza peal with plenty of flour and cornmeal before finally shaping the dough on the peal. I also prefer to bake my dough first with only the sauce on. This will insure a nice crispy crust. While the dough is loose on the peal, quickly add your desired sauce over the dough and sling the sauced pizza onto the stone. I say quickly because if you wait too long the dough may stick and then you end up with a pizza in the shape of Newfoundland (experience is the best teacher). Bake for 7-10 minutes, keep watch. Remove the pizza from the oven and turn the oven down to 475° F. Add your final toppings, I like roasted peppers, sausage, cheese and fresh herbs but the choices are endless. It is also a great way to use leftovers. Try leftover chicken with BBQ sauce, mushrooms and grated marble cheese. Return to the oven and bake until the cheese is bubbling about 7-10 more minutes. Let your pizza rest a minute to let the cheese settle before cutting.

Inspired by https://anitalianinmykitchen.com/best-pizza-dough/