Classic American Pizza Dough

  1. Note: If using active dry yeast, combine the yeast with the warm water and set aside to proof.
  2. 1.
  3. Place all dry ingredients into the mixing bowl and stir together.
  4. If using instant yeast, add the yeast to the dry ingredients.
  5. 2.
  6. Add the wet ingredients and, using the paddle attachment on you stand mixer, mix on low speed for 1 minute until all the ingredients are combined.
  7. 3.
  8. Let the dough sit for 1-5 minutes and mix on medium/low for another minute.
  9. Slowly add more flour if needed until you end up with a soft dough.
  10. It should be a like a sticky note.
  11. If you stick your finger into the dough, it should slide off smoothly.
  12. If its still sticky, add more flour.
  13. 4.
  14. Rub oil on a work surface and your hands.
  15. Scoop the dough out onto the work surface.
  16. Stretch the dough out into a rectangle.
  17. Fold the ends over center of the dough like you were folding a piece of paper into itself to fit in an envelope.
  18. Fold into a ball, cover with a bowl, and let sit for 5 minutes.
  19. 5.
  20. Repeat this folding and resting technique 3 times for a total of 4 kneading sessions.
  21. 6.
  22. Place the dough into an oiled bowl large enough to hold the dough when it doubles in size.
  23. Cover and let sit in the refrigerator for 1-3 days.
  24. 7.
  25. Remove the dough and divide into 4 pieces for New York Style pizza and 3 pieces for deep dish pizza.
  26. 8.
  27. Any dough not being cooked immediately should be stored in an oiled plastic baggie in the freezer.
  28. When ready to use the frozen dough, allow it thaw in the refrigerator overnight and place at room temperature for 30 minutes before cooking.
  29. For New York style pizza: 1.
  30. Place the pizza stone in the oven and preheat to 500 degrees F. 2.
  31. Generously flour a work surface and your hands.
  32. 3.
  33. Place the dough over the back of your hands and move them around the edge of the dough, allowing gravity to pull the dough down.
  34. 4.
  35. Place the dough on the work surface and allow it to rest for 5 minutes.
  36. 5.
  37. Repeat this stretching process until the dough is 10-12 inches wide.
  38. 6.
  39. Scoop a small amount of sauce onto the top of the dough.
  40. Using the back of a spoon spread the sauce over the dough.
  41. You only want to kiss the dough with sauce; it should be barely coated.
  42. 7.
  43. Add the desired amount of cheese (I like a lot).
  44. Feel free to add different types of cheese.
  45. Using little puffs of ricotta is delicious!
  46. 8.
  47. Sprinkle the seasonings on top of the pizza.
  48. 8.
  49. Slide the pizza onto the pizza stone and cook for 5 minutes.
  50. Check the underside of the pizza to ensure the pizza crust is rich golden brown.
  51. For deep dish pizza: 1.
  52. Preheat the oven to 500 degrees F and line the bottom of an 8-9 cake pan with parchment paper.
  53. 2.
  54. Place the dough over the back of your hands and move them around the edge of the dough, allowing gravity to pull the dough down.
  55. 3.
  56. Place the dough into the pan and allow to rest for 5 minutes.
  57. 4.
  58. Using your fingers press the dough to fill the pan.
  59. 5.
  60. Scoop a small amount of sauce onto the top of the dough.
  61. Using the back of a spoon spread the sauce over the dough.
  62. You only want to kiss the dough with sauce; it should be barely coated.
  63. 6.
  64. Add the desired amount of cheese (I like a lot).
  65. Feel free to add different types of cheese.
  66. Using little puffs of ricotta is delicious!
  67. 7.
  68. Sprinkle the seasonings on top of the pizza.
  69. 8.
  70. Place the pizza in the oven and bake for 5 minutes.
  71. Cook until the pizza crust is rich golden brown.

flour, salt, yeast, honey, canola oil, water at, tomato sauce, cheeses, garlic, oregano

Taken from tastykitchen.com/recipes/main-courses/classic-american-pizza-dough/ (may not work)

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