Homemade Pizzaria-Style Pizza Dough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
2 cups warm water
1 package dry-active yeast or 2¼ tsp
1 tbsp sugar
2 tsp salt
5½ cups flour
1 tsp olive oil, optional, still turns out great without adding the drizzle of olive oil, I just add it because olive oil makes everything better.
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Directions: |
Directions:
In a Kitchen-aide stand mixer or a Bosch mixer combine the warm water, yeast and sugar.
Let sit for 5 minutes.
Add salt and flour, attach kneading hook and set on a low speed and let the mixer mix and knead the dough for approx 5 minutes or until dough no longer sticks to sides.
Divide dough into 2 large balls for 16" pizza's or into 8-10 smaller balls if you want to make personal size pizza's.
You can choose to use dough immediately or put it in a bag like pictured above and let it proof in the fridge for a few hours or over night. I like to make it in the morning and use it at dinner time.
Roll dough out ton a lightly floured surface. Roll out to ¼-1/2 inch thick, transfer to the pan you want to cook it in. I like to sprinkle the pan with corn meal or line the pan with parchment paper.
Once you have it rolled out, top with sauce, cheese and your favorite toppings.
Bake at 425 degrees for 12-16 minutes. Cook time will be dependent on how thick you roll out your dough.
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Number Of
Servings: |
Number Of
Servings:2 - 16" pizzas |
Preparation
Time: |
Preparation
Time:16 minutes |
Personal
Notes: |
Personal
Notes: This makes the same amount of dough as you would buy at Cossettas. I did add in the olive oil. I made a double batch and it was too much for our mixer. I did this by mistake. Instead of using the stand mixer to knead the dough, I kneaded it by hand. I stuck with the 5 minute mark and the dough became softer and more pliable as I worked it. I opted to dust it with flour and refrigerate it. I will make a note later how it tasted.
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