I am an admitted pizza lover. I have to say though I much prefer a thin crispy crust to a thick deep dish kind of crust. This recipe is for a thin, crisp, and light dough.
If you have a stand mixer this is a snap to do, because the machine does all the labor! If not you will have a little work out to do the kneading, but it will be so worth it.
This makes enough for 4 12" pizzas the dough will keep in the fridge for 7-9 days and in the freezer for a couple months.
If you're using dough from the fridge be sure to let it sit out to get to room temp. If it's from the freezer take it out in the A.M and let it sit on the counter for the day until you're ready for it.
Did you know that in Italy it's good luck to cut a cross into the dough before you let it rise?
You won't need luck with this dough it's great, but somehow it makes me feel good to do it when I make it.
Italian pizza dough
Make 4 12 " pizzas
time to make dough 15 minutes
rise time is 1 hour minimum
1 2.2 lb "00" flour (most grocery stores now carry 00 if you can't find it you can use all purpose but it's lighter if you use the 00)
2 tsp yeast
1 tsp sugar
2 2/3 cup warm water
6 Tb good quality olive oil
1 1/2 tsp salt
In a bowl mix the yeast and sugar with the warm water, stir to dissolve and let sit to bloom for 5 minutes.
In a stand mixer fitted with a dough hook attached add the flour and salt and mix. Make a well in the middle, add the yeast mixture and the olive oil and on low speed mix until the dough comes together. Once the flour is combined in the dough turn up the speed to medium and let the dough knead for 6 minutes.
Place dough in an oiled bowl, turn it so both sides are oiled. Cover with a kitchen towel and let rise in a warm spot for at least an hour, but the dough can sit on the counter for several hours until ready to use.
If you don't have a stand mixer, put your flour and salt on the counter and make a well in the middle, pour in the yeast mixture and the oil and little by little pull in the flour kneading to combine. Once all the flour is combined knead until the dough is smooth, then place in an oiled bowl.
When your ready to make pizza pre heat your oven to 500 degrees and if using a pizza stone put it in to pre heat as well. If you don't have a pizza stone you could turn a cookie sheet over and place it in the oven to pre heat and that will do in a pinch.
I spread the dough out on parchment paper, it makes moving it around so much easier! The parchment box says heat only to 425, I use it regularly for pizza at 500 it just gets dark brown. It's only in the oven for about 15 minutes.
I like to top in this order, sauce, cheese, any veggies then the meats.
Cook for about 15 minutes until cheese is bubbly and crust is nicely golden brown.