Prep 35 mins
Cook 16 mins
This recipe has been in my little wooden recipe box for years. It's my "go to" when it's pizza time. It will give you two - 12 inch thin crust pizzas or one lovely thick crust. You can easily double it and still use the KitchenAid to mix and knead it. For a change of taste, change the flour to 1 1/2 cups all-purpose and 1 cup whole wheat.
- In a large bowl, combine 1 1/2 cups of flour with yeast and salt.
- Pour hot water and oil into flour mixture and mix well.
- Mix in remaining flour to make a slightly sticky dough.
- Form dough into a ball.
- On a lightly floured surface - or using the dough hook on KitchenAid mixer - knead dough for about five minutes or until smooth and elastic.
- Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching.
- Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal.
- Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness.
- Let rise for 15 minutes, a little longer if you are making a thick crust.
- Add toppings.
- Bake in 450 degree oven for 16 to 18 minutes.
Excellent! Made the dough in the bread maker using the dough cycle - sprinkling the pan with cornmeal. Your recipe will be going into my little wooden box too - alongside our family favorites. Thank you for a quick and easy to make pizza dough. Made for Spring PAC.
Fantastic crust! I used a kitchen aid mixer with the dough hook to knead the dough. I used half the dough for a thin crust pie and put the other half in the fridge for another day. I let it rise for about an hour before rolling it out on a floured board. It was very easy to work with, unlike a lot of other recipes I've tried. I brushed some olive oil on the edges of the dough. I highly recommend using a pizza stone. I heated the oven at 500 degrees for quite a while to make sure the stone was hot. I The dough slid easily off a floured peel and didn't stick to the stone even though I didn't put any cornmeal on it first. It took about 12 minutes at 500 degrees to bake until the crust was perfectly browned and the cheese was just right - not burned. The texture was perfect - thin, light, crispy on the bottom, and just the right amount of chewiness and flavor. I made a white pie with shrimp scampi and bacon, and it was just ridiculous! I also tried this recipe using some white whole wheat flour, but I think it wasn't as good as using all white flour. It wasn't as elastic and tore while I spread it out. It was also hard to shape so it came out looking odd, but tasted ok. This is a winner!
This was absolutley wonderful1 1 Made it with bread dough and it was superb! Will make again and again.