I think that traditions during the holidays are the things that make us all smile. Each year my husband and I get together with our roommates and friends from college. Many of us live all over the state and country and so we have found that the week after Christmas we are all available or in town to get together. Several years ago we started the tradition to make pizza. Each person brings their desired toppings and I provide the sauce and dough. My desire to find the BEST of something has continued. So with this fun party planned I was wanting to branch out from my traditional pizza dough recipe and see if I could somehow find something better. Let’s just say that YES I did! Now, this pizza dough did take a few more hours of preparation but don’t let that scare you away. You simply make the dough the night before and keep it in the fridge until 30 minutes before you are going to use it. Seriously, so easy.
Tip #1 – Make the dough in advance and keep in fridge from 18-48 hours.
Tip #2 – Put your dough out on parchment paper. Now you might think you need to get a rolling pin out, but you don’t! This dough is a little different. You just begin pushing it out from the center to the edge. Each time you do this it will create the perfect crust and a beautifully round pizza.
Tip #3 – Place the rolled out dough onto the back of a cookie sheet. I used parchment paper to roll the dough out on. It made for an easy transfer onto the pizza stone in the oven.
Tip#4 – Bake your pizza at 500 degrees, on the very bottom rack and on a pizza stone. I keep my pizza on the parchmant paper and bake the pizza on the stone with the parchment paper. The paper comes out dark brown–so far I haven’t started any fires 😉
Tip #5 – The reason you have to have the dough “rest” in the refrigerator for 18+ hours is to develop a chewy texture. Let’s just say that this is the first pizza dough that has ever resembled anything close to your favorite pizza place in town.
Just delightful. Enjoy. Let me know if you have any questions. Here is the recipe…When I go looking for the BEST recipes, I have to admit I generally find them being tested and true from Alton Brown from the food network. That is exactly who helped me out here.
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon pure olive oil
- 3/4 cup warm water
- 2 cups bread flour (for bread machines)
- 1 teaspoon instant yeast
- 2 teaspoons olive oil
- Olive oil, for the pizza crust
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the counter top. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 48 hours. (I made so much dough, I ended up keeping it until the next day. It turned out JUST FINE!)
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
- Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the counter top and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the counter top to dampen the surface. Roll the dough on the surface until it tightens.
- Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.