What’s that? Another Pizza Dough Recipe!

As you know, we’re always on the hunt for the best pizza dough. Curt thinks he’s found it with this recipe. The directions below show how to make this dough with a stand mixer. Yes, that makes it super simple, but you don’t have to use any fancy equipment. In the pictures below, we show what we did with just using ours hands, a wooden spoon, and a bowl to make this dough.

Ingredients:

• 4 cups 00 flour (we use Caputo)
• 2 1/4 tsp Instant yeast (it’s crucial to use Instant yeast if you plan on refrigerating dough for later use!)
• 2 tsp kosher salt
• 1 1/4 tsp sugar
• 2 tbs EVOO plus more for coating dough in bowl for rise
• 1 1/2 cups 110° water (perfect temp to bloom yeast)

Directions:

1. Combine yeast, sugar, water in mixing bowl and let bloom for 10 mins. (should be foamy)

2. Using mixer paddle, add salt, oil, and flour to bloomed yeast and mix until all ingredients fully incorporated. 

3. Switch to dough hook and mix on setting 2 for 5 minutes and smooth ball forms. (Adjust flour and water if too sticky or dry for lightly tacky touch.)

4. Drizzle bowl and ball with evoo, cover and rise minimum of 90 mins, 2 hours max.

5. Divide into 2-4 balls depending on how large you want your pizzas. Refrigerate in airtight container until 1 hour before use. Can be stored in refrigerator for up to 5 days but it must come up to room temperature before shaping. 

High Elevation Adjustments

We’re up here in Breckenridge, CO, and just tried to make this pizza dough. To our surprise, it was really easy, considering we are located at close to 10,000 ft in elevation. The only adjustment we made was to use 1 2/3 cups of warm water instead of 1 1/2.