Pizza dough? What? Is that an analogy for the consistency of joint compound when you mix it in with dry mortar?
No. Relax. This is a pizza dough recipe.
“But whyyyy? The internet has so many pizza dough recipes already, jeez, when are you going to redo the breezeway and mudroom, already!???” You whine at me.
Why? Because I’ve tried 487,654,324 pizza dough recipes and this. is. the. one. It doesn’t take 5 minutes. It’s not super convenient. But it’s like, real, pizza dough. The only way you could make it more real would be to stick it on the grill, which I totally plan on doing, once our cement patio is done enough for grilling, which I hope is soon.
I digress. Take the time and make this. And don’t just use it for pizza. Use it for calzones, use it for flatbreads, use it for breadsticks…go WILD!
Perfect Pizza Dough
Adapted from Lidia’s Italian-American Kitchen
Here’s the thing, this takes some effort to make, but once you get it done, you can keep it in the fridge for days. So next time you’re bored on a weekend, whip up a double batch that can take you through the week. I just like to let this rest at room temp so that it is a bit easier to roll out.
1 teaspoon active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour, and more as needed
1½ teaspoons salt
1 tablespoon olive oil, plus more for coating the bowl
1 tablespoon sugar
Mix together the yeast, warm water, sugar and 1 tablespoon olive oil until dissolved. Set aside. Combine the flour and salt in a large bowl, creating a well in the center. Using a wooden spoon, stir in the yeast mixture until your dough comes together. Turn it out onto a floured surface and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a clean, damp cloth. Set the bowl in a warm, draft-free spot (I like to keep it in the oven with just the oven light turned on) until it doubles in volume, about 1 1/2 hours.
Punch down the dough and divide into the number of portions you need. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough, knead it slightly, and continue with the recipe.