Pizza Dough

This pizza dough recipe is based on a Tyler Florence recipe. I put my own twist on it from time to time but the credit for the basic recipe goes to Mr. Florence!

Pizza Dough:

2 pkg dry active yeast
2 tsp sugar (many times I will use honey instead of the sugar . . . just depends on the mood).
2 cups warm water (100 to 110 degrees F)
2TBSP kosher salt
I also add fresh chopped herb such as oregano, rosemary, basil, and garlic if I have them fresh in the summer time
6 cups unbleached all purpose flour plus more for dusting
2TBSP EVOO plus more for the bowl
Cornmeal for dusting the pan or pizza stone

In a small bowl combine yeast, sugar and water and gently stir to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

You can make this in a stand mixer but I usually do it by hand.

Add the yeast mixture to a large bowl and stir in the salt and the 2 TBSP EVOO. At this point, if I were adding in fresh herbs, I would do that now. Then begin stirring in the flour.

When the mixture becomes too stiff to stir with a spoon, knead the rest of the flour in by hand, adding just enough so the dough is soft but not too sticky. Knead by hand for about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough completely with the oil. Cover with plastic wrap and let it rise in a warm spot until it doubles in size, about 1 hour. I turn the oven temp to warm and once it heats up a little I turn it off and put the bowl of dough inside the oven to rise.

Then you can use it right away or put it in the fridge to use later in the day.

This recipe makes enough for 6 half pound balls of dough. If you want a thin crust use 1 ball of the dough and for a thicker crust use 2 balls of dough for 1 pizza.

I freeze what I don’t use that day for future use. I just thaw it overnight in the fridge when I’m ready to use it.