Recipe by Lisa Pizza
I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!
Top Review by Lisa Pizza
This also makes a wonderful 'deep dish' pizza crust as pictured above. The recipe will make one deep dish crust. Brush rimmed baking sheet with olive oil, place dough into pan and shape and dimple with finger tips. Brush top with olive oil and pre-bake at 425 F for 7 minutes - then add toppings and bake for another 10-15 minutes.
- 1 1⁄2 cups water (105 F to 115 F)
- 2 (1/4 ounce) packages dry yeast
- 1 teaspoon sugar
- 4 teaspoons olive oil
- 1⁄2 teaspoon salt
- 4 cups flour (approx)
Directions See How It's Made
- Coat a large bowl with teaspoon of olive oil and set aside.
- Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
- Place three cups of flour in large bowl and mix in salt.
- Place one cup of flour on work surface.
- Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
- Stir until as combined as possible.
- Turn out onto floured surface.
- With well floured hands, knead dough to work in the cup of flour on the board.
- Continue kneading until nice, smooth dough-ball is formed.
- Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
- Dough should double (at least).
- Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
- Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.