Perfected by John: Best Pizza Dough Recipe!

Pizza Dough Recipe Here!  Toppings Recipes to Come!

I found this recipe in the Artisan Bread in Five Minutes a Day Cookbook.  The Master Recipe: Boule (Artisan Free-Form Loaf) recipe can be used for pizza dough or anything really.  This is a no-knead bread book and involves mixing your ingredients and storing them to rise a few hours.  Sometimes we make this full batch and let it stay in the refrigerator for a few days and make a pizza every night for a few nights!

John took it upon himself to master this pizza dough and has made it many a’ times.  The first pizza crusts had a bit of a sweet taste for a while.  After some experimentation, John happened upon the solution.  Reducing the amount of salt by half did the job!  Zach and I can be harsh critics at times, and this pizza dough rocked our world!

For home pizza you must have:

  • A Baking Stone or Pizza Stone
  • A Wooden Pizza Peel

Pizza Dough Recipe   ->

FROM: The Master Recipe: Boule (Artisan Free-From Loaf) recipe for Pizza Dough

  • 3 cups lukewarm water (about 100F)
  • 1 1/2 tablespoons granulated yeast (2 packets)
  • 3/4 tablespoons kosher or other coarse salt (original recipe is 1 1/2 tablespoons)
  • 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with a scoop-and-sweep method
  • Cornmeal for dusting pizza peel

Mixing and Storing Dough:

Mix: Put all ingredients together in your mixer with the dough hook.  Mix it until dough is uniform.

Rise: Allow the dough to rise with a lid (not airtight, we use a damp towel over a mixer bowl, held with a rubber band) that fits well to your container/bowl.  The dough should rise at room temperature until it begins to collapse (or flatten on the top) for about 2-3 hours, depending on the temperature of the room.  You can actually let it rise up to 5 hours with no problems.  Fully refrigerated dough is less sticky to work with.  After it rises you can put it in the refrigerator.

Baking: Preheat the oven to 450F with your baking stone in the oven.

  • Prepare your toppings.
  • Dust the surface of the dough with flour and cut or pull off a 1 pound (grapefruit size) piece.
  • Let dough come to room temperature on a floured or corn-mealed surface.
  • Flatten the dough with your hands and stretch it. You can even use a rolling pin to roll out the pizza on a board. Make sure to use plenty of flour to dust the dough and rolling pin.
  • Place the rolled-out dough onto a liberally cornmeal-covered pizza peel.  (John stretches the dough out in his best pizza tossing impression without throwing anything)
  • Put your toppings on top (don’t over sauce, the dough won’t cook as evenly).
  • Slide the pizza directly onto the baking stone in the oven from the pizza peel.
  • Bake 10 minutes @ 450F or until the crust is brown.
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