This week I thought I would share our recipe for the ultimate pizza dough (sorry it is a little late, it IS a looooong weekend after all)! We are constantly making pizzas as a quick weeknight meal…not only in the oven but also on the BBQ, it is a GREAT meal idea for any night of the week! The greatest thing about this recipe is that it makes enough for 3 pizzas, meaning you can freeze the dough and have it on hand for whenever you need it!! And with the versatility of pizza toppings, you are sure to make everyone at your dinner table HAPPY! (check my Kale Pizza here).
A quick note on the dough, we separate ours into 3 balls as we prefer thin crust pizza, if you like yours a little thicker I would suggest separating into 2 sections instead!
Classic Pizza Dough
- 4 c all purpose flour
- 1 pkg active dry yeast
- 1 1/2 c warm water not boiling as it will ruin the yeast
- 1 1/2 tsp salt
- olive oil to coat your bowls for when dough is rising
Put the water in a small bowl. Add the yeast and stir until dissolved.
In stand mixer, mix the flour and salt together. Add the yeast mixture and stir (with dough hook) until a soft dough forms.
If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.
Knead the dough (on medium-low speed) until it becomes smooth and elastic, about 5-7 minutes.
Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with a damp kitchen towel and let rest for 1 hour.
Remove the dough and wrap in plastic. This is where we freeze it, slightly flatten the dough so it is a small circle and place in a freezer sealed bag. When ready to make pizza simply remove the dough in the morning and leave in the bag on the counter at room temp!
*Recipe originally adapted from foodnetwork.com*