Wednesday, July 1, 2009

Bites: Calling All Pizza Dough Recipes

I'm looking for the perfect pizza dough recipe: bakes up slightly crispy on the outside and chewy on the inside, and makes a great canvas for a variety of toppings. I'll admit to resorting to Boboli in the past, but with a long weekend coming up I thought I'd try my hand at a homemade pie.

Do you have a favorite pizza dough recipe you'd care to share?

1 comment:

  1. Here's one from Rocco DiSpirito. I haven't tried it, but I've had delicious results with his recipes.


    1/4 cup warm water
    1 package active dry yeast (2 1/2 tsp)
    1/2 tsp sugar
    1 1/2 cups water, at room temperature
    2 tbsp extra-virgin olive oil, plus additional for the bowl
    2 1/2 tsp sea salt
    3 3/4 cups unbleached all purpose flour


    1. Pour the 1/4 cup of warm water into a large bowl. Add the yeast and sugar, and stir to combine. Let stand about 10 minutes, or until the yeast has dissolved and the mixture is foamy.

    2. Add the 1 1/2 cups room temperature water, 2 tbsp olive oil, and salt to the yeast mixture. Stir in 3 1/2 cups of the flour, 1/2 cup at a time, until a slightly sticky dough forms. Knead the doug on a floured surface until it is smooth and elastic, adding more flour by tablespoonfuls if the dough is sticky, about 10 minutes.

    3. Brush a large bowl with olive oil and place the dough in it. Brush the top of the dough with more olive oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it has doubled in volume, about 45 minutes.