Previous month:
January 2024

Basic Pizza Dough

 

Jump To Recipe  Print Recipe

This is one pizza dough that you don't have to plan days ahead to make. 

KCB_6189

Decide early in the morning, or even early afternoon that you want pizza for dinner and this will probably end up being your go-to recipe. 
Or maybe you want a stromboli or calzone, this recipe has you covered.  

KCB_6184

I have to admit, I enjoy playing with my food and nothing beats a pillowy ball of dough. 

My original intent for this dough was to make a Stromboli, but shame on me, I let some of my ingredients languish too long in the fridge so I ended up making a pizza with what I had on hand, and a very good one at that I might add. 

KCB_6188

I made a quick pizza sauce using a 15 oz can of tomato sauce and just enough red wine to rinse the rest of the sauce out of the can, roughly a tablespoon of dried Italian seasoning, a generous pinch of red pepper flakes, and a couple of tablespoons of freshly grated Parmesan cheese. Let that simmer for about half an hour then set aside to cool off before using. 
After I slathered some pizza sauce on the rolled-out dough, I topped that with some Mozzarella and Ricotta cheese that I bought fresh from our local little Italian Mkt topped it all with ribbons of Prosciutto, and then for good measure grated some Parmesan cheese over it all. 
Served with a nice tossed green salad.

Manga!!!!

Basic Pizza Dough

 

Basic Pizza Dough

4 cups all-purpose flour

1 1/2 cups warm water 105 to 115F

1 teaspoon sea salt

2 teaspoons yeast

1 1/2 teaspoons honey (I omit this)

2 tablespoons olive oil

To make the dough by hand:

In a large mixing bowl combine the flour, salt and yeast. Make a well in the center of the flour mixture, then pour in the water, honey and oil. Using a wooden spoon vigorously stir the flour mixture into the well beginning in the center and working toward the sides of the bowl until the flour mixture Is incorporated and just begins to hold together. Now turn the dough out on to a lightly floured work surface and using the heel of your hands, knead the dough gently by pushing it slightly away from you on the counter. Fold it back over itself and keep kneading for 8 to 10 minutes until the dough is smooth and elastic. If the dough seems sticky sprinkle on a little extra flour. Form the dough into a ball, place into a lightly oiled plastic container, and cover until risen and double in size, about 1 1/2 to 2 hours.

Food Processor Dough

Place the flour, salt, yeast, honey and oil in the processor bowl with the metal blade attached. Attach the lid and process 5 seconds to mix the ingredients.  Now slowly with the machine running, pour the water through the feed tube until the dough forms a single ball, about 30 seconds. If the dough seems too sticky and won’t come together add a little bit more flour through the feed tube until it does. If the dough seems too dry add 1 to 2 tablespoons more of water until the dough comes together. Remove the ball to a lightly floured work surface, hand knead for 1 minute then place into an oiled plastic container and cover until risen and doubled in size, about 1 1/2 to 2 hours.

Heavy-Duty Stand Mixer Dough

In the mixer bowl add the flour, salt, yeast, honey and oil. Attach the flat beater, put the machine on to low speed, and with the machine running slowly add the water until it forms a shaggy mass around the paddle about 1 minute. Now replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic and forms a round ball, around 4 to 5 minutes. If the dough seems sticky and won’t form a ball, add a little bit more flour until it does. If the dough seems too dry add 1 to 2 tablespoons more of water until the dough comes together. Remove the ball to a lightly floured work surface, hand knead for 1 minute, then place into an oiled plastic container and cover until risen and doubled in size, about 1 1/2 to 2 hours.

Source:

Street Food Chicago Cookbook

And that's that!