Pizza dough is unique to all who eat! There are those that love it puffy, chewy, bready, thin, crispy….we all have our favorites. I love a yeasty smelling slightly chewy thinner crust. The following recipe is just that. I use a combination of bread and King Arthur all purpose flour. I think it gives the right chew with a lovely yeasty kick.
- 1 c bread flour
- 2 c all purpose flour (King Arthur)
- 1/2 t yeast
- 1 t sugar
- 1 T Sous Salt Herb and Garlic
- 1 c warm water apx 110 degrees
- 1 T olive oil and more for drizzling
In the bowl of your mixer (fitted with the dough hook) put the warm water, sugar and yeast in. Whisk in 1 c bread flour. Let this sit for 15 minutes.
Once it is nice and bubbly add the remaining 2 c all purpose flour, Sous Salt and Olive Oil. Let the mixture knead with the dough hook for 5 minutes. It should gently pull away from the side of the bowl. If its too sticky dust with a little flour.
Take the dough out, oil the bowl add the dough back, drizzle with oil and cover with plastic wrap. Let it proof in a warm oven apx 80 – 100 degrees until double in size.
Punch down and split in two. At this time you can either stretch out the rounds or refrigerate them in separate bags. Cold proofing over night intensifies the yeast flavor so store them in the fridge if you are not using them right away.
To prep the pizza let the dough stretch out. Don’t roll the dough or you will pop the lovely yeast bubbles you’ve worked so hard to create. So push the dough our first then with your hands let the dough hang from your fingers with gravity helping you to stretch the shape.
With a rack at the top of the oven heat the oven and stone or steel at 550 degrees for at least an hour before you cook your pizzas. They won’t take long. Bake them until puffy and golden 5 – 7 minutes. Between pizzas let the stone heat up again for a few minutes.