When I ask my pizza fanatic husband for a pizza dough recipe he did not disappoint. He has been perfecting this dough for years now making sure that the chew was perfect, thin enough that there is no chance of a soggy bottom, toothsome but not so bready that it’s like a breadstick.
With National Pizza Day being Tuesday, February 9th this year I asked my husband Colby also known as my favorite pizza know it all, for some tips and tricks on how to make the best pizzas at home. He has been obsessed with perfecting his pizza-making since he was a kid, and if he’s not making pizza he’s eating pizza from everywhere that serves pizza, so there is no one else I would ask about pizza. He did not disappoint, he has been perfecting this dough for years now making sure the chew was perfect, thin enough that there is no chance of a soggy bottom, but not so bready that it’s a bread stick.
This dough is the perfect balance of all of the above, and the perfect base to any kind of pizza, we usually make a double batch so that we can tuck some into the freezer for when the need for pizza is strong. I will say though this dough does not pair well with pineapple.
Other ways to use this Pizza Dough
Colby’s Tips and Tricks for making the best Pizza at home.
Make sure you’re using fresh high quality 00 flour. This will make the best pizza dough you’ve ever had!
If you don’t have a pizza oven, (like most of us) you should invest in a pizza stone to use in your oven. Preheat your stone in the oven for at least 45 minutes at the max temp, and convection if you have.
Whole milk, low moisture mozzarella works best. If you want to use fresh mozzarella, I prefer to slice it thin and dry it out as much as I can on sheets of paper towels. This helps to not create pools of moisture on your beautiful pizza.
Find this Pizza Dough Recipe in February 2021 issue of Spokane CDA Living.
- 375 grams Water, lukewarm
- 7 grams Active Dry Yeast
- 4 grams Extra Virgin Olive Oil
- 7 grams Salt
- 612 grams Flour
- In a large mixing bowl, combine flour and salt then set aside.
- In your stand mixer or another large bowl (that has been warmed to the same temperature as the water) add water and yeast. Allow the yeast to bloom for about 3-5 minutes.
- Once the yeast is bloomed, add the flour salt mixture to the bowl and either mix or turn on your mixer and knead until the dough just comes together.
- Once that happens drizzle in olive oil and continue to kneed for 15 minutes. Or until the dough comes together in a ball and bounces back.
- Once kneaded, shape the dough into a ball and coat it with olive oil. Add the dough to the bowl, cover, and allow to rise on the counter for 3-4 hours or in the fridge for 24 hours (if you refrigerate the dough, remove it 45-60 minutes before assembly).