My Favorite Pizza Dough recipe
For years I have tried many pizza dough recipe, from my own that I come up with to my Grandson Paul’s version and although they are all good I still wanted to make a homemade dough that reminded me of pizza I ate in Connecticut where my Daughters Grandparents lived. I read an article not too long ago that talked about different rising and baking techniques for pizza dough and even though the article didn’t have a recipe I decided to try winging it using what two cents I have in this ole head of mine and see what I could come up with. Well folks, I came up with what I will call my favorite pizza dough because it turned out just as I was hoping. A chewy texture with just the right amount of crispiness around the edges. This is now going to be my go to pizza dough. It makes 2 large pizza’s and the kids ate an entire cheese pizza by themselves.
When I lived in Georgia there was a pizza joint pretty much on every corner. Mama and Daddy rarely picked up a pizza to bring home for supper, it was a real treat when they did. The bigger treat was when Daddy would tell us to clean up and get ready because we were going to The Pizza Farm for supper. It seemed like it took forever as we traveled down back roads just to get there. If I remember correctly, it sat a ways off the road and there was a big field next to it. The wonderful smell of fresh baked pizzas just filled the air as you got out of the car. Folks sittin’ on the porch waiting to be called to a table and Daddy would go up and talk to folks as if he had known them all his life. It’s been 20 plus years since I’ve been there, I read posts from my friends on Facebook that still go to eat at The Pizza Farm and when I do I think of those Saturday nights that Daddy would up and surprise us with a trip to go eat there ourselves.
Pizza Dough recipe
Ingredients of Pizza Dough
My Favorite Pizza Dough (makes 2 large pizzas)
- 2 tsp. instant yeast
- 2 C. warm water
- 4 C. all purpose flour
- 1 1/2 tsp. salt
To make Pizza Dough recipe: Put the yeast and 1 1/2 C. of the water in the bowl of a stand mixer or in a mixing bowl. Allow the yeast to proof for 5 minutes (until it begins to foam up). Add the flour and salt and begin mixing over low speed or by hand. Slowly add the remaining water to the flour and continue to mix over low speed for 2 minutes or by hand for 2 minutes. The dough will be a slightly wet shaggy dough, it will not form a ball. Divide the dough in half and place each half in a lightly greased bowl. Cover with plastic wrap and place in a warm dark place to rise for 3 hours. After 3 hours, place the bowls in the fridge until ready to bake. The dough can last in the fridge up to 2 days. Pull the dough out 30 minutes before you are ready to bake your pizza. Heat your oven to 450 degrees. Lightly spray a pizza pan with cooking spray then give it a light dusting of cornmeal. Flour your hands really good and shape the dough in the bowl into a ball. Place the ball in the center of your pan and gently work to stretch the dough into a circle being careful not to burst any air pockets that might form. Once you have the dough stretched prebake it in the oven for 8 minutes. Remove and top with your favorite sauce and toppings. Return to the oven for 10-12 minutes.
My Favorite Pizza Dough