I just want to share with all you guys this awesome pizza dough recipe. I was going to make some lasagna this fine evening, but I didn’t have enough cottage cheese. We had got this deal on fresh mozzarella at the grocery store (b1g1 free) this weekend and I really wanted to make something with it. Pizza it is! Had all the ingredients for that on hand. Using fresh mozzarella cheese on pizza changes everything. I used to use the bags of already shredded mozzarella cheese up until now.
You can’t go wrong with any of Alton Brown’s recipes either. Sorry, I’m an Alton Brown fan. The recipe says to cover and refrigerate the dough for 24 hours, but I was in a hurray so I skipped that part. You have to brush the pizza dough crust with a little bit olive oil to make it that golden brown color on top. For toppings use whatever you like, and please if you already haven’t yet try using fresh mozzarella instead of the shredded mozzarella in the bags. You will see a difference.
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer’s work bowl.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.