The Dude's Pizza
- Reviews 1
Ready In: 24 hrs 5 mins
Serves: 2
Yields: 3 pies
Ingredients
pizza dough
- 4 cups bread flour, plus more
- bread flour, for shaping
- 1 3⁄4 teaspoons instant yeast
- 1 1⁄2 teaspoons kosher salt
- 2 tablespoons sugar
- olive oil
- 1 garlic clove
- kosher salt, for the crust rim
- mozzarella cheese
- pizza sauce or pasta sauce
- 3 leaves fresh basil, chopped
Directions
- Mix all of the water, yeast, salt and sugar in a stand mixer with 2 cups of the bread flour and mix the ingredients for 1 or 2 minutes or until they have totally mixed and the dough looks like a batter. Allow dough (batter) to sit covered with a towel for 20 minutes to autolyse.
- Once the 20 minutes are up add a dough hook onto the mixer and kneed for 5 minutes on med-low. This will not look like its doing much but it is agitating the hydrated flour and will help form gluten.
- Add in another cup of flour and kneed again for five minutes.
- Once the five miuntes are up check the dough if it is pulling away from the sides or has formed a ball on the hook your done, but if it is still clinging to the bowl slowly add the remaining cup of flour till it totally pulls away but is still a little sticky to the touch.
- Once it has formed a ball cover and let sit for another 20 minutes.
- Turn the dough out onto a lightly floured bench roll into 3 balls. You might have to dust the tops with flour because the dough will probably be sticky to the touch.
- Put the dough balls into a flat gallon zip top sprayed with no stick spray and leave in the refridgerator for at least 12 hours for up to 6 days but the longer the better. You can also freeze the dough for longterm storage.
- Baking.
- When ready to bake let your refridgerated dough sit out on floured surface for at least 30 minutes.
- Place a pizza stone or unglazed quarry tile in the oven on the middle rack and preheat at 550 degrees for at least 45 minutes
- Take the pizza dough and press in about a half of an inch to form the lip then spread pizza dough on a very lightly floured peel or lipless cookie sheet into a 12 inch round.
- Before you add toppings make sure your pizza slides well on the peel if not, remove and lightly add more flour.
- Add a light layer of sauce and then add your toppings, basil, and lastly the cheese.
- Slide your pizza off the peel onto the stone and bake for 5 to 7 minutes depending on how crisp you like the crust.
- Remove from the oven and lest it sit on a cooling rack for 3 minutes to let the cheese set.
- Garlic crust topping *Optional*.
- In a small pan heat 2 tablespoons of olive oil with one smashed clove of garlic and cook until the garlic just starts to brown, then remove the clove and turn off the heat.
- Brush oil on baked pizza lip and sprinkle on a few flakes of kosher salt to taste.
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