Our Favorite Dough Recipe.

INGREDIENTS:

680 grams of bread flour (King Arthur)

15 grams Sugar

14 grams Sea salt

3 grams instant yeast (bread machine yeast is best)

442 grams water (filtered or bottled) Yup, weigh the water.

15 grams Olive Oil

Semolina to dust peel

Divide into 5 - 8 oz dough balls

DOUGH

Pour the flour, sugar, and yeast, into a standing mixer's bowl.  Using the dough hook attachment, start the mixer on low and mix until the dry ingredients blend.  Add most of the water and mix 1 minute. Next, add the salt and the olive oil.  Mix with the dough hook until this forms a ball and pulls away from the mixing bowl.  The remaining water can be added or left out depending on the consistency.  I have found variability due to the flour.  It should form a ball and all load on the dough hook within 2 minutes. Once everything comes together into a ball, run mixer for 3 minutes. Adjust water and flour until you get a dough that is just slightly drier than sticky (you will figure this out). Dough will look a bit shaggy at this point.  

Scrape dough out of the bowl and knead 2-3 times. Let dough sit under an inverted bowl for 3-5 minutes - It will come out much smoother.

Cut the large ball into 5 equal dough balls using a knife or a dough scraper. Roll each pizza dough ball into itself like you are rolling up a sock and form a smooth ball.  Place each one seam side down onto a flat cookie sheet or dough box, cover with plastic wrap and refrigerate overnight. 



FORMING:

Remove dough container from the refrigerator and allow it to reach near room temperature so that you can form pizza crusts.  Dust the dough balls if they are sticky – they should not stick to your hands.  It is critical that you do not break the outside skin that has formed – shaping should maintain the exterior surface.  Using your hands, form a lip around the edges of the pizza. On a flat surface, push the dough flat and away from center, rotating after each stretch. Put cornmeal or semolina on the wooden peel and place the dough on the peel.  Shush the peel a little to be sure that it will slide before you add ingredients.  Any moisture on a metal peel will make the crust stick.

Dress the pizza crust to your liking while it is on the peel, slide into your oven and bake immediately.

NOTES:

Please check out this BLOG for details about cooking this recipe.

If you are new to Pizza cooking on the BGE or KJ, try this BLOG

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