24 hrs 45 mins
Oh man, I can't believe I finally found a pizza crust I love!! I've been on a quest, trying a couple of recipes, but I wasn't ecstatic about the results so far and I'd intended to go through more of the recipes here on zaar. Then I happened to be channel surfing when Alton Brown's program was on...and what was he making? Pizza! I made his recipe and am just thrilled! The only modification I made was taking into account his comments about how to make a less-salty dough (which is how I've submitted this recipe). It's exactly what I've been looking for in a pizza crust--flavourful and chewy, especially as a thin crust, now I can have the fun of practicing my technique on stretching out the dough to the perfect thickness (or rather, uber-thinness)... Prep time includes rising, cooking time includes time needed for dough to rest.
My Private Note
Units: US | Metric
- 5 1/2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 tablespoon pure olive oil
- 3/4 cup warm water
- 2 cups bread flour
- 1 teaspoon instant yeast
- 2 teaspoons olive oil
- olive oil, for pizza crust
- flour (I used whole wheat flour and found it to be my new favourite(also I do not have a peel and simply us) or cornmeal, for dusting the pizza peel (I used whole wheat flour and found it to be my new favourite(also I do not have a peel and simply us)
- 3 ounces your favourite pizza sauce, 1 1/2 oz per per pizza (I just use San Marzano brand crushed tomatoes, drained, with a pinch of salt, a dash of fresh ground)
- 1/2 teaspoon chopped fresh herb (such as thyme or oregano, red pepper flakes, fennel seeds, for example, per pizza)
- grated cheese (A combination of 3 , such as mozzarella, Monterey Jack, and provolone for just a great cheese pizza)
- 1Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
- 2Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
- 3Spray your hook attachment with cooking spray and swap it out with the paddle.
- 4Knead dough for 15 minutes on medium speed.
- 5After 15 minutes, tear off a small piece of dough and flatten into a disc.
- 6Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
- 7If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
- 8Form the dough into a smooth ball on the countertop, sealing it unto itself.
- 9Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
- 10Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
- 11Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
- 12Split the dough into 2 equal pieces using a knife or dough scraper.
- 13Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
- 14Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
- 15Cover with a tea towel and let rest for 30 minutes.
- 16If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
- 17Seal and refrigerate for up to 6 days.
- 18Sprinkle flour or cornmeal onto peel and place dough onto the peel.
- 19Using your hands, form a lip around the edges of the pizza.
- 20Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
- 21Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
- 22Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
- 23To dress the pizza, brush the rim of the pizza with olive oil.
- 24Spread the pizza sauce evenly over the pizza.
- 25Sprinkle the herbs onto the sauce and then any toppings you might want.
- 26Top with cheese.
- 27Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
- 28Rest finished pizza for 3 minutes before cutting.
Browse Our Top Breads Recipes
Nutritional Facts for Perfect Pizza Dough
Serving Size: 1 (575 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 628.6
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 1.9 g
- Cholesterol 1.2 mg
- Sodium 1829.3 mg
- Total Carbohydrate 111.4 g
- Dietary Fiber 4.7 g
- Sugars 12.6 g
- Protein 14.6 g
The following items or measurements are not included: