Recipe - Pizza Dough
It starts with the dough.
When trying to do more with less, having a consistent and delicious pizza crust on hand is always a win.
Pizza is easy to make, pretty much everyone loves it, and you can use up bits and bobs of things laying around in the fridge or freezer from other meals. How homesteady is that?
We have farm friends that do pizza night with their kids EVERY Friday with their sourdough starter. We do a lot of pizza around here too and after buying different doughs and making even more from all kinds of recipes, we have settled on this one as a great everyday dough.
The following recipe is from Jim Lahey, of the “no-knead” loaf of bread fame who made all kinds of dough famous at his NY Sullivan St Bakery. Personally, I have tried all kinds of pizza dough’s. This one, is consistent, utilitarian, and will make every one happy. You can get two dough balls out of it, and it will keep in the freezer for that last minute meal!
Everyday Pizza Dough
- 3 3/4 cups flour
- 2 1/2 teaspoons instant or other active dry yeast
- 3/4 teaspoon salt
- 3/4 teaspoon sugar
- 1 1/3 cup room-temperature water
- In a mixing bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, with the paddle, at least 30 seconds (The dough will be stiff, not wet and sticky).
- Place dough hook and mix at medium speed for about 4-5 minutes or until the dough comes away from the bowl.
- Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.
- Divide the dough in two and shape each into flattened balls. (Dough can be frozen at this point.)
- When you are ready to make a pizza, preheat oven to 500°F roll out one ball of dough in a rectangular shape and place on an oiled cookie sheet. Top with your favorite toppings (make sure pork products have been pre cooked though!)