This dough is so easy! It puffs up in the oven wonderfully, making it perfect for thick crust lovers. With a crispy bottom and a fluffy interior, this pizza dough is a great foundation for any pizza topping.
Description
This pizza has 1 component.
The dough
Prep time: 2 hours
Cook time: 15-20 minutes
Total time: 2 hours and 20 minutes
Yields: 3 8 inch pizzas
Ingredients
3 cups all-purpose flour (spooned and leveled)
1/2 cup of bread flour (spooned and leveled)
1 standard packet of instant yeast (2 1/4 teaspoons)
1 tablespoon of granulated sugar
2 tablespoons of olive oil
3/4 teaspoon of salt
1/4 teaspoon of garlic powder
1 1/4 cups of warm water
Cornmeal for the pan
Instructions
In a stand mixer with a dough hook, mix the water, yeast, and sugar. Cover the bowl with a towel and let it rest for 7 minutes.
Add the oil, salt, garlic powder, and flour. If your dough is too wet, add one tablespoon of flour to the dough until its desired consistency. If your dough is too dry, add one tablespoon of water to the dough until its desired consistency. Mix in the stand mixer for around 4 minutes. Pour the dough onto a floured surface and knead by hand for an additional 1-2 minutes. If you poke the dough with your finger and it bounces back, your dough is ready.
Lightly grease and flour a bowl. Roll the dough into a ball, coating it with oil. Place the ball of dough into the bowl and let it rise for around 90 minutes or until the dough doubles in size. Make sure the dough is in a room temperature environment.
Preheat your oven to 475°F (246°C) with your pizza pans inside.
Separate the ball of dough into 3 even sized balls (or 2 balls depending on the desired pizza sizes). Roll out each ball of dough until it's desired thickness. Make sure to continuously rotate the dough as you roll it to ensure a circular shape. Let the dough rest for 5 minutes.
Once preheated, take the pan out of the oven and sprinkle it with cornmeal. Place the dough on top and sprinkle with your desired toppings.
Bake for 15-20 minutes.
Notes
Overnight instructions: Instead of your initial 90 minute rise, let the dough rise in the refrigerator for 8-12 hours. Let it sit at room temperature for 45 minutes before you bake the dough.
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