Quick Post: We love pizza and this is always my go-to recipe for pizza dough. I have yet to find another that I enjoy as much 🙂 This time I made it, I used the “00” flour this called for, which I found at one of my favorite grocery store. I didn’t feel like taking the extra time to roast some chicken or the desire to spend extra money on smoked Gouda to make M his fave pizza, so pepperoni was what I used. For the cheeses I like using fresh mozzarella, Parmesan and Pecorino Romano cheeses if I have them. Thanks for reading, enjoy!
Pizza Dough Ingredients – adapted from Jamie Oliver
- 5 cups “00” or bread flour
- 2 cups semolina flour
- 1 level tablespoon fine sea salt
- 2 (1/4-ounce) packets active dried yeast
- 1 tablespoon raw sugar
- 4 tablespoons extra-virgin olive oil
- 2 1/2 cups lukewarm water
If you’re using active dry yeast, get it started proofing in about 1/2 cup of your lukewarm water, all the raw sugar and extra virgin olive oil. While waiting for the yeast to wake up, measure out all your dry ingredients – by weight for the flour is best, then combine them in a large mixer bowl. Measure out 2 cups of lukewarm water, I always use bottled from our water cooler because of the added chlorine in tap water . Add the proofed yeast mixture and the 2 cups of water to the flour. I stir the mix with my dutch whisk, (you can use your hand or a wooden spoon) then once I have formed a rough dough, I hand knead for about a minute until it becomes a little smoother. Using your standing mixer with the dough hook, knead the dough for 5 to 7 minutes on low until the dough is smooth and springy. Place the kneaded dough in a large, lightly oiled container to rise, then lightly cover the container. Let rest until doubled in bulk – about 1 hour. Weigh and divide the dough as needed. I use Ziploc quart sized bags with a little extra virgin olive oil poured in to prevent sticking. It’s also helpful to write the date and weight of the dough on the bag.