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Perfect Pizza Dough
Our perfect pizza dough is the perfect canvas for traditional favorites like pepperoni and cheese, neapolitan or Chicken bacon ranch; or, creative combinations like spinach, ricotta and caramelized onions with steak and stilton; Grilled chicken, black beans, avocado summer squash and feta; Pizza moussaka or Duck with brie and seasonal fruit. You can also use this dough to make the King of Calzones.
Ingredients
Scale
- 1 lb 5 oz wheat flour
- 2 tsp salt
- 1/2 tsp instant yeast
- 2 cups 100 degree water
Instructions
- Mix dry ingredients in a bowl.
- add water, a third at a time, mixing quickly to desired consistency
- place in the refrigerator for use any time anytime the following day
- portion and prepare all your toppings. You never want to roll out your dough before getting your toppings perfectly prepped and ready to go. Once the dough is rolled, top it immediately and place directly into the oven to prevent sticking.
- Preheat your oven to 450°.
- For a large, thin crust, portion out about 12 ounces of dough, or adjust according to your preferred size and thickness.
- use plenty of flour to dust your dough, your workspace and your baking tray or peel. Don’t skimp here! If you go overboard you can easily dust off the excess; too little flour may cause sticking and ruin your pizza/calzone.
- Use a rolling pin to flatten out to desired length and thickness.
- Top your pizza, or fill your calzone , and load it into the oven . Bake until nicely browned on the top and bottom, about 20-25 minutes.
