Pizza Dough Recipe
Pizza, It has to be a world wide favourite, with different toppings to different bases to round, square, triangle, hart shaped or eighteen inches in size. The next question is which is better, take out or home made? we say home made, with the right base and the right tools you’ll be making restaurant grade pizzas in your very own home.
This pizza dough recipe from Canadian living is by far one of the best we have tried. If you feel like mixing it up and adding a bit more flavour, a couple pinches of rosemary will go a long way.
- 2 cups all-purpose flour (approx)
- 1 teaspoon quick-rising instant dry yeast
- 1/2 teaspoon salt
- 2/3 cups warm water
- 2 teaspoons olive oil
- In large bowl, whisk together 1-1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.
- Turn out onto lightly floured surface; knead dough, adding as much of the remaining flour, a little at a time, as needed to make smooth, elastic dough (slightly tacky to the touch, but won’t stick to hands or work surface), about 8 minutes.
- Transfer to greased bowl; turn dough to grease all over. Cover with plastic wrap. Refrigerate for 24 hours. (Or let rise in warm, draft-free place until doubled in bulk, about 1-1/2 hours.)
- To make 12-inch regular pizza: On lightly floured surface, roll out dough into 12-inch (30 cm) circle; transfer to greased pizza pan. Add desired toppings. Bake on bottom rack in 500 F (260 C) oven until crust is golden, 12 to 15 minutes.
- To make 14-inch thin-crust pizza: On lightly floured surface, roll out dough into 14-inch (35 cm) circle; transfer to floured pizza peel. Add desired toppings. Bake with pizza stone on bottom rack at 500 F (260 C) for 12 to 15 minutes or until crust is golden.