The Dude's Pizza

"From pizza dough to plate this recipe includes techniques to making a great crispy yet chewy pizza."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
24hrs 5mins
Ingredients:
11
Yields:
3 pies
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Mix all of the water, yeast, salt and sugar in a stand mixer with 2 cups of the bread flour and mix the ingredients for 1 or 2 minutes or until they have totally mixed and the dough looks like a batter. Allow dough (batter) to sit covered with a towel for 20 minutes to autolyse.
  • Once the 20 minutes are up add a dough hook onto the mixer and kneed for 5 minutes on med-low. This will not look like its doing much but it is agitating the hydrated flour and will help form gluten.
  • Add in another cup of flour and kneed again for five minutes.
  • Once the five miuntes are up check the dough if it is pulling away from the sides or has formed a ball on the hook your done, but if it is still clinging to the bowl slowly add the remaining cup of flour till it totally pulls away but is still a little sticky to the touch.
  • Once it has formed a ball cover and let sit for another 20 minutes.
  • Turn the dough out onto a lightly floured bench roll into 3 balls. You might have to dust the tops with flour because the dough will probably be sticky to the touch.
  • Put the dough balls into a flat gallon zip top sprayed with no stick spray and leave in the refridgerator for at least 12 hours for up to 6 days but the longer the better. You can also freeze the dough for longterm storage.
  • Baking.
  • When ready to bake let your refridgerated dough sit out on floured surface for at least 30 minutes.
  • Place a pizza stone or unglazed quarry tile in the oven on the middle rack and preheat at 550 degrees for at least 45 minutes
  • Take the pizza dough and press in about a half of an inch to form the lip then spread pizza dough on a very lightly floured peel or lipless cookie sheet into a 12 inch round.
  • Before you add toppings make sure your pizza slides well on the peel if not, remove and lightly add more flour.
  • Add a light layer of sauce and then add your toppings, basil, and lastly the cheese.
  • Slide your pizza off the peel onto the stone and bake for 5 to 7 minutes depending on how crisp you like the crust.
  • Remove from the oven and lest it sit on a cooling rack for 3 minutes to let the cheese set.
  • Garlic crust topping *Optional*.
  • In a small pan heat 2 tablespoons of olive oil with one smashed clove of garlic and cook until the garlic just starts to brown, then remove the clove and turn off the heat.
  • Brush oil on baked pizza lip and sprinkle on a few flakes of kosher salt to taste.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very good crust, however the water amount wasn't stated so I used 2 cups @ 115 degrees (F). The crust was crunchy with a moist interior. I added garlic powder when I added the seasonings. I never put my sauce on the pizza because I have such issues with the mess of it all, I serve it on the side and just give dough a brush of olive oil then top with Mozzarella and then toppings. Great recipe- just need to know about the water. Thanks for posting!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes