Craftsy Cakes

If you have children, you probably often order or make pizza. But my son requests it more than I make it, so instead of ordering from various restaurants, I prefer to have pizza dough in the freezer so I can pop out anytime and have a quick and delicious homemade pizza for dinner. After trying several mediocre pizza dough recipes, I wanted a go-to recipe that rises and produces excellent pizza every time. Still, my main issue was getting the base of the pizza well cooked and crispy, so after a bit of research and trials, I found four tips that made a huge difference:

  1. Set the oven temperature to the maximum and let it preheat for at least 30 to 40 minutes to prevent hot spots.
  2. Leave your pizza pan in the oven to heat before putting it in the pizza. You can transfer it to the oven on baking paper.
  3. Place your pizza in the bottom rack to cook the bottom faster.
  4. Dust your work surface with semolina flour which helps the pizza crust get a crispy bottom yet chewy texture.

 

pizza dough

Homemade Pizza Dough

This recipe makes four 9-inch pizzas.
Prep Time 2 hours
Cook Time 10 minutes

Ingredients
  

  • 600 g (4 cups) all-purpose flour
  • 2 tsp (6 g) instant yeast
  • 1 tsp salt
  • 2 tsp sugar
  • 4 tbsp olive oil
  • 330 ml (1 1/3 cup) of warm water
  • semolina flour to serve
  • Your chosen toppings

Instructions
 

Making the dough

  • Place flour, yeast, sugar and salt in a stand mixer or food processor and mix.
  • Pour in oil and water. Mix to bring it together so it comes away from the side of the bowl.
  • Turn the speed up to medium and mix for another 4 minutes or turn the dough out onto a flour-dusted work surface and knead for 5 minutes.
  • Put the dough into a large, lightly oiled bowl, cover with a damp cloth or cling film and leave in a warm place for 1 to 2 hours.
  • You can freeze the pizza dough at this point (see notes below), and when ready to bake continue with the below steps.

Baking the pie

  • Turn the oven to its highest setting and place a heavy baking tray or pizza stone (if you have one) in the bottom tray. Allow to heat for about half an hour before baking.
  • Divide the dough into smaller balls, dust a work surface with a little semolina flour, and put a ball of dough onto it. Flatten it using your hand or rolling pin.
  • Move the dough onto baking paper dusted with semolina, add the toppings, and a drizzle of olive oil on top. Slide onto the hot surface and cook for about 8-10 minutes and enjoy!

Notes

  • You can freeze pizza dough after the first rise. Wrap it in cling film, making sure it's air-tight, and freeze it for up to 3 months.
  • Once you're ready to use it, defrost the dough out on the kitchen counter and let it rise again for 1 - 2 hours, then continue with the rest of the baking instructions.
  • You can also refrigerate the dough for up to 5 days after rising. Keep in the bowl and don't deflate it. The dough develops more flavor in the fridge.
Tools I used:

 

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