Perfect Pizza Dough – Makes 2, 18 inch pies
- ½ cup warm distilled water
- 2 tsp. active dry yeast
- 2 tsp. sugar
Combine in warmed bowl of Kitchen Aid. Let bloom for 5 minutes.
Stir with rubber spatula, then add:
- ½ cup warm water
- 1 1/2 tsp salt
- 2 T EVOO
- 1 cup of unbleached, all purpose flour
- 2 T gluten flour
Beat for 5 minutes. Let bloom for 10 minutes.
Stir, then gradually add:
- 4 cups flour
- 2/3 cup of warm water
Mix on medium speed for about a minute once everything is in the bowl. After a minute, dough should be clinging to hook with just a little touching bottom of bowl. Add flour a Tablespoon at a time if it’s not.
Mix on medium-high for 5 minutes. Dough should all be stuck to hook and the bowl should be clean.
Coat 2 bowls with EVOO and cut dough in half. With oiled hands, make each half into a ball by pulling the edges under which will create a smooth top. Place into prepared bowls.
Let rise in a warm place, covered, for 30-45 minutes, or until doubled in size.
View Dough Recipe Demonstration Here
To Make a Pizza:
Place one dough on floured work surface but DO NOT KNEAD. Form your crust by pressing the dough to form an outer ring. Pick it up and place it on the back of one hand. With your fists under the dough, stretch it evenly until it reaches the desired size. DO NOT ROLL OUT WITH A ROLLING PIN! The dough will become hard and it will have no bubbles or outer crust. Place onto pan prepared with corn meal.
Add your toppings and place pan on baking stone, in your 450 degree preheated oven, for 6-7 minutes. Slide pie onto stone for last 2-3 minutes.