Italian Style Pizza Dough
This is most delicious pizza dough I have ever tried. The secret of any good pizza is the the dough and this one is the perfect blend of chewy, tender, and crisp. The recipe yields enough dough for 6 individual pizzas, so I usually freeze dough in individual portions. They can be defrosted to make quick pizzas without all the time and effort of making dough every time. I also keep fresh Mozzarella sliced (separated with parchment) in the freezer with pesto
and classic tomato sauce. That way whenever we feel like pizza, it's a quick and easy meal, without all the calories and expense of take out pizza. It’s also a lot tastier!
2 fl oz
high gluten flour
water at 110°F
Posted by Victoria : June 18, 2004 08:46 PM to Bread
| Freezer Friendly
| Main Courses
- In the large bowl of a stand mixer mix together the flour, yeast and salt.
- Combine the water and oil, and poor into the flour mixture. Mix to combine, then kneed until smooth and elastic approximately 5 minutes on a mixer.
- Place the dough into a clean, well oiled bowl, cover with plastic wrap and place in a warm place (an airing cupboard is good) till the dough has doubled in size.
- Divide the dough into 6 equal portions, shape into balls, rest covered for 30 minutes.
- If freezing, at this point place each ball into a separate oiled container and transfer to freezer.
- If not freezing, roll the dough out to desired thickness, top with your favourite toppings and bake in in a very hot oven for 5-10 minutes. Baking directly on a stone is perfect and yields a perfect crust, if you do not have a pizza stone, place the dough onto a sheet pan, before adding your toppings.
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