This is a “Basic Pizza Dough” recipe I learned a few years ago. The story behind it, is that it was one one the recipes that was developed by Wolfgang Puck for the restaurants California Pizza Kitchen. Just a few ingredients and 60 minutes later you have fresh pizza dough waiting for you to get a little creative. I remember when I first attempted preparing pizza dough from scratch. Seems like it took the whole afternoon, lol! Most of the time that I do prepare this recipe, I end up making 4 smaller pizza’s. I will keep 2 for us and usually share the other two with friends. One fourth makes a perfect thin crust 10 inch pizza. Another method I like for my pizza recipes is to season the rolled out dough lightly and add my sliced or shredded cheese first. If using a tomato based sauce I add it sparingly, then a light layer of toppings. And I always finish it off with a little sprinkle of Parmesan, oregano, red pepper flakes and a drizzle of olive oil. For this blog post, I prepared 3 thin crust pizzas with various toppings and the fourth one I prepared a calzone with a Mexican twist. Filled with my scratch made refried beans, sauteed poblanos and shallots, Chihuahua cheese, Mexican chorizo and more cheese. If you are not using the dough right away, it can be refrigerated for 2 days or it can be wrapped tightly and stored in the freezer for a few weeks. Defrost in a warm spot and it will rise slightly. I found that lately take out pizza is too much money and it never taste as good as homemade, but that’s just my opinion.
This thick crust pizza is about 14 inches, using all the dough. It yields a nice thick crust pizza!
A simple sauce with a lot cheese!
- 2 teaspoons active dry yeast
- 1 tablespoon honey ot agave nectar
- 1 cup warm water 105-110 degrees
- 2 1/2-3 cups all purpose bread flour
- 1 teaspoon salt
- 2 tablespoon olive oil
- To make dough, stir and dissolve the yeast with the water and honey. Let stand for 10 minutes.
- Add the salt, oil, and 1 cup of flour, stir to mix. Gradually add in the enough of the flour until dough forms. I used almost all 3 cups of flour, left some for later.
- Transfer the dough to a glass bowl that has been coated with olive oil. Cover with plastic wrap and let rise in a warm place for 45 minutes to 1 hour.
- After it rises, gently punch down and knead on a lightly floured surface. Divide the dough into four equal parts or prepare one large pizza. Knead it with your hands to form a smooth dough ball. Transfer a plate and let rise for another 30 minutes. If not going to use right away, refrigerate it or freeze it for a later time.
- Preheat oven to 500 degrees, roll out dough ball on lightly floured surface. On a large baking pan, add a little cornmeal and drizzle with olive oil. Carefully fold the pizza dough and transfer it to the baking sheet. Add your toppings(do not overload), bake for 14 to 16 minutes on the lowest rack in the oven. Move pizza to top rack and cook under the broiler for a few minutes if you like the cheese more browned and bubbly.