When I was younger I lived in Long Island, NY. We had amazing pizzerias. I have fond memories of walking to the pizzeria and asking for a little bit of dough to play with. When I began cooking, I was queen of the Semi Homemade. I’d try store bought dough that came in the canister like biscuits (bleh). I’d tried a certain powder dough mix that came in a bag (also bleh). Occasionally I’ve lucked up on bagged fresh dough at the supermarket and that’s not too bad. I’ve come to prefer homemade dough. There’s nothing like the smell of fresh dough in the kitchen.
It’s easy to make and it yields enough for two smedium pizzas or several calzones or a shit ton of garlic knots. You can make this recipe ahead of time and store the dough in the freezer. Simply thaw it overnight in the fridge and you’re ready to go when it’s time to cook. Or you can use it straight away as I did this evening.
3-4 Cups of AP flour
1 ½ tsp salt
3 tbsp of olive oil (plus extra for brushing)
1 tbsp of sugar
1 pack of fast rise yeast (2.5 tsp)
1 1/3 cups of very warm water
- Preheat oven to 200 degrees F and turn it off.
- In the bowl of your mixing bowl, dissolve the sugar and the warm water.
- Add the yeast.
- Allow it to proof for about 10 minutes. It will become frothy and fragrant.
- If nothing happens, you’re yeast is dead. Scrap it and try again.
- Combine the flour and salt.
- In your mixing bowl attach your hook attachment, add the oil and turn the mixer on low.
- Carefully add your flour+salt mixture.
- Mix on low until combined well.
- If the dough is sticky add flour one tbsp a time. If you touch it, it should spring back without sticking to your fingers.
- Beat for 5 minutes on medium-low
- Turn out onto a floured surface and knead for about a minute.
- Form into a bowl.
- Oil a bowl, place ball into bowl. Turn so it is coated in oil.
- Cover tightly with plastic wrap.
- Place in oven (make sure you have turned it off after it preheated to 200). Keep the door ajar.
- Allow to rise for about 30 minutes then punch it down.
- Place back in oven and allow to rise until it is doubled in size.
- You can portion this for freezing, use right away or both.
- If you’re going to freeze, carefully and tightly wrap in plastic wrap and store in a ziplock bag for up to a month.