Pizze Dough Recipe
Developed from Guy Fieri's Prime Time Pizza Dough
Developed from Guy Fieri's Prime Time Pizza Dough
In the bowl of a stand mixer (or a large bowl if mixing by hand) dissolve 1/4 tsp of sugar in the cup of warm water. Sprinkle the yeast on top and let stand until it bubbles and foams (about 10 minutes). Add the olive oil, salt and sugar.
Using the dough hook attachment, add four gradually until the dough starts to come together. Add about 3/4's of the flour and let the mixer pull it together into a dough (it should start to pull away from the sides). If the dough is still flimsy, add the rest of the flour and let it mix for 2-3 minutes. By now the dough should be pulling away from the sides of the bowl, but still sticking to the bottom. If the dough is still flimsy, you can add a touch more flour at this point. Depending on the power of your mixer (Kitchen Aid's go faster than my cheap one), let the mixer work the dough for about 10 minutes until it is well formed and not sticking the the sides. At this point, remove the dough from the mixer and turn onto a well-floured surface. It will take a little hand-kneading to form a strong dough ball. Knead the dough until it is strong enough to stretch pizza-crust thin without breaking.
Gradually add about 3/4's of the flour, stirring with a spoon until the dough starts to come together. At this point it will probably be easiest to turn the dough onto a well-floured surface. Incorporate the reset of the flour by sprinkling it on top and hand-kneading it into the dough. Knead the dough thoroughlly (10-20 minutes) by hand. Keep kneading the dough until it is strong enough to stretch pizza-crust thin without breaking.
Fold the dough in on itself from all sides, forming it into a tight ball. Using a paper towel (or I use a spray) coat a bowl 2-3 times the size of the doughball in olive oil. Place the dough ball into the bowl and roll it so the top is lightly coated in oil. Cover and place in a warm place to rise until doubled in size (about an hour) or in the refrigerator over night.
If the dough has been refrigerated, allow it to come back to room temperature (may take 2-3 hours). Turn the dough back onto a lightly-floured surface. Divide the dough into the number of pizzas desired (see chart) and form into individual balls. Let the balls rest for 20-30 minutes (a good time to ready cheese and topping and get the oven ready). Set a pizza stone in the oven and preheat your oven to 525 degrees (or as high as it will go if less). To form a pizza, take the dough and press it into a flat-round piece (keep it thicker in the middle). Draping the dough over closed-fists, gently stretch and rotate the dough until it forms a pizza of the desired thickness and size. Place onto a floured pan or pizza peel. Top as desired and slide directly onto the hot stone in the hot oven. Bake for 8-12 minutes (depending on size, toppings, and desired crust).