Ingredients
Makes four large pizzas. Separate and freeze to dough if you are unable to consume 4 pizzas alone.
- 900g flour, bread preferred, all-purpose okay
- 17g instant dry yeast
- 17g salt
- 55g sugar
- 30mL extra virgin olive oil, divided
- 500mL warm water
- Amount varies by environmental factors
- 10g italian seasoning or just oregano
- 30g corn meal, or more
- Toppings and sauce of choice
Directions
You can use a stand mixer with a dough hook to mix and knead the dough
- Add flour to bowl
- Add the yeast, salt, sugar, and 15mL oil on top of flour, separate around perimeter of bowl
- Gradually add water and mix until it looks like bread dough
- Not wet, not dry
- Shaggy
- Move it to a floured surface and knead it for a while.
- Soft
- Pliable
- Lightly grease a large bowl, place the kneaded dough inside. Cover and let rise until doubled, about an hour. I create a proofing oven by placing a pot of boiling water in my oven beside the dough bowl. As the water evaporates, it warms and humidifies the air.
- Meanwhile, prep toppings and sauce
- Dust pizza pan or stone with corn meal, add pizza dough
- Divide dough and roll into preferred shape about 0.25" thick (blob shapes are just happy little accidents). If thick crust is desired, roll and fold edge(s). If fancy crust is desired, stuff and/or pleat edges
- Rub top with olive oil then top with sauce and toppings
- Preheat oven to 230°C (450°F), colder and longer time if pizza is thicker
- Bake for 10-15 minutes. Check on it often and continue until cheese is melted and crust is golden brown. If it smells burnt, it has been too long.