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.
Preparing Pizza Dough Seemed Like Such A Chore!
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.
There More Than One Way!
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. 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, sautéed 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.
A simple sauce with a lot cheese!
Equipment
- 2 mixing bowls
- pizza pan
Ingredients
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 1 cup warm water 105-110 degrees
- 2 1/2 cups all purpose or bread flour
- 1 teaspoon salt
- 3 tablespoons olive oil
Instructions
- In a large bowl, combine the yeast, sugar and warm water. Stir for a few seconds. Let stand for 10 minutes.
- After 10 minutes, add the salt, olive oil, and 1 cup of flour to the yeast/water in bowl. Stir well to combine. Gradually mix in the remaining flour until dough forms. Every time I prepare this recipe, the flour quantity is slightly different. If the dough feels too sticky, mix in a little more flour. If it's too dry, mix in a little more warm water.
- Once the dough is smooth, transfer 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 20 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.
Notes
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Here is one of their special pizzas, butternut squash and bacon. I loved the flavors in this pizza, the cheese was creamy with a good bite to it, and how can you go wrong with the classic butternut squash and bacon…anything with bacon on it is a winner in my book! The crust was chewy and somewhere a little bit thicker than “thin crust” pizza. It was a nice change of pace for lunch.
You are right! Bacon, yummy! And butternut squash, yummy again!