The perfect pizza dough

Those that know me are aware of my obsession with pizza.. but I am so picky about it.. I love a crust that is not super thin nor super tick, mozzarella cheese and homemade marinara sauce. I also love jam and corn kernels as my toppings… (I swear it’s a thing in Dominican).. Since I am so picky about my pizza, I decided to perfect my pizza dough and I have.. So here I am sharing it after some failed attempts… Trust me! Once you start making pizza at home, you will never order! It is #1 cheaper and #2 so easy.. plus you get to choose your toppings and it is of course, much healthier…So here goes my recipe for the perfect dough! This recipe makes enough for one dough (6-8 slices of pizza).

 

1 package of quick yeast

1/2 cup of lukewarm water (lukewarm not hot, not cold.. and yes, this is the key to a good dough)

2 cups of flour

1/2 cup of olive oil

1 teaspoon of sugar

1 tablespoon of kosher salt

My first recommendation? Make sure your yeast is alive before you start making your dough.. This will save you a lot of time and effort. How can you do this? Combine the lukewarm water, sugar and your yeast and let it sit for 5-10 minutes. If your yeast is indeed alive, it will form a creamy foam on the surface of the water and it will get thicker. I took a picture for reference..

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This is the key to the perfect dough.. If you get this consistency, we can now start mixing the rest of the ingredients.. I used my stand mixer but you can also do this by hand. Throw the flour and salt into the bowl of the electric mixer with the paddle attachment (I repeated the recipe later and found it works better than the dough hook).

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With the mixer on, drizzle in the olive oil first. Next, pour in the yeast/water mixture and mix together until it’s combined. I recommend you stop the mixer and scrape the flour every 30-40 seconds to get the dough combined faster…

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You do not need to knead the dough, but if you are mixing it by hand you can do some light kneading to combine all the ingredients. The dough should be sticky and a little wet after it is combined.

Next, lightly oil a bowl. Remove the dough from the mixer. Hold it in your hands and working the edges downward, shape the dough into a neat ball. Toss it in the lightly coated bowl and cover it with plastic wrap. Store the dough in the fridge until you actually need it.

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PS.. The longer it stays in the fridge, the yummier the pizza.. I say make your dough at least 3-4 hours before your using it if you use quick rising yeast. If you use regular yeast, let it sit for 24 hours..  This is how my dough looked when I was ready to make my delicious pizza… As you can see it almost doubled in size..

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Ready to make your pizza?

Simply pre-heat the oven to 500 degrees. I recommend you use a passata de tomate or homemade Tomato Sauce and mozzarella, of course! The pizza takes 10-15 minutes to cook depending how tick it is..

I used a cookie tray to cook my pizza. You can simply pull and stretch on the dough for a minute or two to work it into a thin rectangle shape. You do not need to roll the dough but you can if you like.. Before you start piling the ingredients onto your dough, lightly drizzle some olive oil over the crust…This will make it crunchier!

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In this occasion I made a sweet Italian sausage, bacon, peppers and white onion pizza and I have to say it was super simple and delicious.. I still prefer ham and corn as my toppings but that’s just me 🙂

I used mozzarella that is not in water because it tends to make the dough watery and I hate that! So I recommend you buy mozzarella that is not in water and cut it to pieces.. It melts perfectly!

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Here’s the pizza before the oven..

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And here it is after… I always sprinkle a bit of oregano and wow..I promise this recipe will not disappoint..

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