This right here is my all time favorite pizza dough recipe. Why? Because it tastes delicious! And bonus: it requires very little rising time – just a 15 minute proofing and a 10 minute rest before spreading. Perfect for when you forgot to plan dinner. Which never ever happens to me. Ahem.
I haven’t made this as a 100% whole wheat recipe, but you can substitute at least a cup of whole wheat flour if you’d like. You can also freeze this dough to use another time – wrap tightly in plastic wrap to freeze, and defrost in the refrigerator when you’re ready to use it.
One of my very first jobs was in a pizza restaurant in Rhode Island, which is one of the most heavily Italian-American regions of the country. I worked in pizza places off and on from the time I was 17 until I was 25 (yikes, that’s the first time I added it up.) Needless to say I have gathered a few tips on pizza making.
Pizza making tips
Dough tip #1: Rolling the dough into a ball makes a huge difference in your ability to spread a nice pizza. To make a ball, focus on folding the edges of the lump under into the center bottom of the lump. Just keep repeating the motion of pushing the edges in on the bottom (hmmm, this may require a little vlogging.)
Dough tip #2: After the dough has rested on the pan for 10 minutes, flatten the ball into a disk, then spread by gently pulling the edge of the dough with one hand while gently pressing the center of the dough with your other hand. Continue pulling in a circle around the edge, gradually stretching the dough without tearing it. The counter pressure in the center really helps reduce tears.
Sauce tip: Spoon sauce into the center of the pizza, and use gravity to spread it evenly by tipping the pan up and banging it so the sauce moves around.
Cheese tip: You want mozzarella, of course. Pizzas need stretchy cheese! But mozzarella tends to be somewhat unflavorful. Mixing in some cheddar takes care of that problem. If you want your pizza to look traditional, use white cheddar instead of orange cheddar. I also like to throw on a sprinkling of fresh parmesan to add even more flavor dimension.
Baking tip: The massive pizza ovens we used at the restaurants ran about 550° and had solid surfaces. The pans were sturdy steel and did not have holes. I have to make some modifications in baking due to the type of pans I have. The crust does not get as crispy and brown as I like on the bottom when I use my aluminum perforated pizza pans. So when the top is starting to look close to done, I slide the pizza off the pan and let it cook right on the oven rack for just a minute or two (set a timer for 1 minute and check!) My husband likes using a baking stone. Both ways work.
Okay, enough tips. On to the recipe! Happy pizza making!
- 4½ teaspoons yeast
- ½ teaspoon sugar
- 1½ cups water (120 degrees)
- 3½ cups flour
- 1 teaspoon salt
- Pizza sauce
- Shredded cheese (a combination of mozzarella and cheddar is nice)
- Toppings of your choice
- Measure 2¼ c flour into a stand mixer bowl then mix in the yeast.
- Stir in sugar and water and let the dough sit in the bowl for 15 minutes.
- Add salt and remaining flour (about 1¼ cups) and knead for a few minutes with the dough hook.
- Cut dough in half and roll each half into a ball.
- Place each ball of dough on a lightly greased pizza pan. Let the dough rest for 10 minutes.
- Heat the oven to 500°
- For each pizza, spread the dough evenly on the pan.
- Spread sauce, cheese and toppings on the dough.
- Bake each pizza on pan until crust is lightly browned (8-10 minutes). If the top gets brown before the bottom does, you can slide the pizza off the pan and onto the oven rack for a minute, but watch it closely!
Sounds easy, thanks! =)
It really is! It’s also a lot less expensive. And a lot more tasty. Win win win!
I am always looking for new ways to make pizza crust. Going to pin this for later.
Would love to hear your thoughts when you make it Stacie!
Oh my this looks super easy and delish!
It is so yummy!