Merry Monday!! I am super excited to share this family pizza dough recipe. I can’t take any of the credit, except for the fact that I make it, and I am posting it! All the fine tuning of this recipe goes to my brother. And I have to say, he makes “ah goood ah pizza” (you have to say that with your hand up and your fingers kinda pinched together, now wiggle it a little, while speaking in your best Italian accent!) <— I hope you did that! And well done if you did! =)
Making this is pretty easy, you just have to allow time to let the dough rest, rise and then rest again. So, at a minimum, 4-5 hours. 2 hours each resting time and of course time to prep and then roll or throw your pizza.
You don’t have to have all the fancy tools, but that does make pizza making easier and little more enjoyable. If this is something you are going to do often, I’d recommend investing in a few things. I’m going to give you a list of what I recommends starting off with, then of course, if you’re like me and this is a thing you do, the other fun tools that makes you feel like an official pizza connoisseur.
First, what you must have is semolina flour. A substitute can be cornmeal, but I don’t like the taste with pizza (personal preference). But if that is what you have, go for it. Semolina (or cornmeal) is what you will use, liberally, under the pizza so the dough does not burn and it slides and transfers easily.
“00” Flour is another recommendation, but it isn’t a must have. If you want to do half regular flour and half “00” Flour, when making the dough, that will work too. But it’s recommended to use it. I did half and half last time and it turned out great. I’ve also used just flour, and that worked too.
Pizza stone!! I think that is a must! One that will go in the oven and BBQ. We typically BBQ our pizza’s and we use a stone (even use a stone in the oven). If BBQing is the route you’re going to take, you are going to want to invest in some heavy duty gloves that you can grab the stone and remove from grill so it can cool, just a few minutes, in between pizza’s. Otherwise it gets too hot and will burn the bottom of your pizza. We get a piece of cardboard and place the hot stone on that, just be mindful of your surrounding and who is around! That effer is raging!
At a minimum, I would get the above mentioned. And if you’re ready and willing… here are a few more things that make my life easier.
A pizza peel. This helps a tremendous amount! The pizza peel transfers your uncooked pizza (full of semolina underneath) to and from your pizza stone!
Mason Jar Freezer bags. I LOVE these!! This is what I put my activated yeast in and keep in the freezer. Ready for me when I need it.
LIST:
Alright, I think that about sums it up! I hope you get to slingin’ pizza’s!! And of course, I want to see your photos!! Don’t forget to tag me in on IG or FB. I also love when you share your tips and tricks. Comments and questions are welcome below.
Have a great day,
Jeanne
Equipment
Ingredients
- 2 1/2 cups room temperature water
- 2 tsp activated yeast I use Anthony's
- 1 tsp sugar
- 7 cups flour
- 6 tbsp olive oil
- 1 1/2 tsp sea salt I use Redmonds Sea Salt
Additional, best to have, essentials: "00" Flour and Semolina flour. IF you can't find those, at the very least cornmeal.
Instructions
- In a bowl, add your 2 1/2 cups of water, yeast and sugar. Stir for 30 seconds, let set for 5 minutes to activate. *note: use room temperature water or tepid, to activate yeast. If after 5 min. it isn't a little bubbly, toss and start over.
- In a stand mixer with dough hook, add flour, olive oil and salt. When yeast water is ready, pour into flour mixture and fork stir to combine for about 1 min. Just to get everything incorporated. Then turn on mixer to medium, and let mix for 8 1/2 to 9 min. Don't worry if after a few minutes the dough is still sticking to the bowl or doesn't seem to be incorporating. It will, gibe it time.
- Four your surface a little, and once your dough is done mixing, pull it out, put it on floured surface and kneed 2x.
- Using olive oil, coat your mixing bowl. Make sure to roll it all around to cover all surface of the bowl, and place your dough back in. Cover with plastic wrap and place in microwave or oven to set to at least 2 hours, but can set for longer.
- Flour surface again, pull dough out of bowl and place on floured surface.I roll, gently kneed, just to get the oil back in the dough. Cut in 4, make back into rolls. Flour a cutting board and set dough on top, cover with a damp cloth and let rest another 2 hours.
- ARE YOU READY TO MAKE PIZZA!!
- Depending on the size of pizza you would like, depends if this size pizza is too big or works for you. I cut my dough in half again. (This size works for my pizza stone) Toss and roll and stretch to the best of your ability, to make the shape of your pizza. Pizza tossing and getting the size is definitely an art to perfect. Regardless it will still taste delicious!
- This is where the "00" Flour and Semolina flour come into play. I keep a container and label it "Pizza Flour" I mix 50/50 "00" and Semolina. This is what I use under the pizza, on the stone, so it doesn't stick. You want to use a generous amount so the pizza slides easily. You want it to SLIDE off the hot stone or whatever you cook it on, not COOK to whatever you're cooking it on!
- This recipe makes 8 pizza's if you cut each of the 4 doughs in half. If that is too much pizza for you, which it is for my family, unless I am entertaining, you just have to roll your pizza's out, stack them on top of each other with parchment paper in between and freeze it! Makes for a great lunch with less effort. Just pull out how many you want and let defrost. Super easy!!
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