The best pizza dough ever! Not much to say here except that this recipe is one of those you need up your sleeve when there is nothing significant in the fridge to cook or the kids are screaming pizza all day long. I am sure they will love the cheese stuffed crust.
Below you will find detailed instructions for making, using and freezing the dough
Ingredients:
670 grams flour
7 grams instant dry yeast (or other type of yeast of your choice)
1 tea spoon salt
1 table spoon sugar
370 ml. water
70 ml. olive oil
Add all ingredients in a large bowl. Mix by hand until all ingredients are well combined. Start kneading the dough until when poked with your finger it slowly bounces back (add extra flour for the kneading and dough seems too moist). Then your dough is ready (6-7 minutes). Form it into a ball and put in a greased bowl. Cover loosely with plastic wrap.
Let dough rest and rise in the warmest room you have.
Once your dough is double in size and super soft (it will take about 1 to 2 hours) you can divide it into equal size balls, depending on how many pizzas you are making and how thin you want the crust. This dough will easily make 5 extra thin large pizzas or about 3 thicker large pizzas.
Roll each ball of dough on a floured kneading board or your counter, then transfer to a greased pizza tray.
You can make your pizza extra tasty by stuffing the edges of the crust with mozzarella cheese.
To do that, place mozzarella strips around the edges of the pizza, then roll the edges of the dough up and over each strip, then press down to seal. Let rolled pizza dough rest for about 10-15 minutes.
Then, brush rolled pizzas with olive oil, spread one layer of tomato sauce and then add whatever else you prefer on it and bake for about 20 minutes.
Use this recipe to make the best tomato sauce for your pizza!
QUICK NOTE: I’ve been in a hurry in the past and used this dough without waiting for it to rise, just knead, roll and bake and I have to say that it’s really delicious too, but not so fluffy and doesn’t rise as much in the oven as if left for a few hours in a warm place.
So, if you don’t have the time to wait for the dough to rise, you can totally try the “knead, roll and bake” option.
ANOTHER NOTE: Feel free to freeze any left over pizza dough. In order to use the freezer dough you need to:
Option 1: Remove it from the freezer the night before and put in the fridge to thaw. Remove from the fridge 30 minutes before using.
Option 2: Quickly defrost in regular or microwave oven.
