We are sick of being disappointed with our local pizzeria's so we decided to make our own pizza. I searched a bit and found a great recipe by Bobby Flay. It is a yeast dough which I love both the taste and smell of. My husband used to work in a Pizzeria in High School so he has a pretty good idea how to make it amazing, and it was! This was so amazingly good, we were pleasantly surprised!
This recipe makes 2 pizzas, we saved the other half of the dough and made breadsticks later in the week. You can also freeze the dough for use later and and/or it will keep in the fridge for several days.
For the dough:
3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Dough Enhancer (optional but I get mine from King Arthur Flour)
Pomi Piza sauce or sauce or your choice
Mozarella Cheese and White Cheddar Cheese grated
Spicy Italian Sausage
Applegate Naturals Uncured Pepperoni
Combine the bread flour, sugar, yeast, dough enhancer and kosher salt in the bowl of a stand mixer and combine. (use a paddle attachment till it gets well combined then switch to a dough hook)
While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. **At this point you can either refrigerate or freeze the dough for use at a later time**
Roll and stretch your dough out to the size and thickness you like.
Spoon on your pizza sauce, the key is getting it all the way to the edge, cheese comes next, then any toppings you wish.
We cooked in a 500 degree oven on a pizza stone for about 10 to 12 minues (ours took 10). When pre-heating the oven, put your pizza stone in so it will be blazing hot when you transfer the pizza onto the stone.
BKM, if you let your dough rest on the peel, (recommended), use corn meal.