Fresh Pizza Dough Everything in Moderation

My Homemade classic pizza dough recipe, is the only pizza dough recipe you will ever need. Make it by hand or in your stand mixer.

Recipe Ingredients Overview

Water – Always use lukewarm water, make sure the temperature is between 98-105F (36-40C). Never use hot or you will kill the yeast and with cold water the yeast will take forever to rise.
Yeast – I like to use active dry yeast but you could also use instant yeast, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant.
Sugar -It is considered food for the yeast, which converts it to carbon dioxide and alcohol. It also helps enhance the flavour of the pizza.
Olive Oil – It helps to tenderize the dough and add a wonderful flavour.
Flour – I use all purpose or bread flour, you will need a flour that has at least 12% protein. Bread flour will produce a chewier crust.
Salt – Is necessary to add flavour to the dough.
Make The Dough ahead of time?

The dough can certainly be done in the fridge, overnight works perfectly. Prepare the dough, place in a lightly greased bowl, cover with plastic wrap and let rise overnight in the refrigerator, leaving the dough to rise in the fridge from 12-24 hours is considered the best amount of time. Although the dough can remain in the fridge for up to 3-4 days.

Recipe Tip

Be sure to let the dough rest before forming it. leave it at room temp for at least 1 hour.

Resting will keep it from springing back. And use your hand to gently stretch the dough. Using your hands preserves the gas bubbles formed during fermentation and keeps the dough from deflating.

Pizza Dough…of LOVE

Ingredients

2 cups lukewarm water 90 to 110 degrees
1 pinch sugar
1½ tablespoons active dry yeast
2 tablespoons olive oil
5¼ cups all purpose flour or bread flour
1½ teaspoons salt

Instructions

In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. A “raft” will form.

MIXING BY MACHINE

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).

MIXING BY HAND

Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).

NEXT STEPS

Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
**At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.

EASY PIZZA SAUCE

In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine. Top pizza dough.

FRESH TOMATO SAUCE

Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (

***Recipe by The Happy Diabetic Chef http://www.happydiabetic.com***