Pizza Dough

Pizza dough recipe.

Pizza Dough

First Rise

Place flour, yeast, and salt in the stand mixer with the paddle attachment. Mix ingredients for a few minutes on lowest setting. Slowly pour in 1.3 c of ice water. Turn the stand mixer to medium low speed and mix until barely combined.

Let the dough relax for a minimum of ten minutes and one hour max. The sweet spot is closer to 30-40 minutes depending humidity.

This next part can be done by hand or with the stand mixer.

Stand mixer: After the dough has properly relaxed, replace the paddle attachment with the dough hook. Pour in the 1.5 T olive oil and turn the mixer to medium. Knead the dough for 7-8 minutes until it has a silky, smooth texture.

Pour the remaining .5 T olive oil on a work surface and knead the dough to remove any remaining air pockets to form taut ball.

Knead by hand: Our 1 T olive oil onto the work surface. Dump the dough out onto the work surface. Working quickly, knead the dough by pulling corners to their opposites and pressing down. Pour additional olive oil over the dough as you work. Keep kneading in this manor until you have pushed out air pockets and the dough is a silky, smooth texture.

Place the dough into a well oiled bowl, cover and place in the fridge to rise for 12-18 hours.

Second Rise

Remove the dough from the fridge a few hours before you're ready to start cooking. Divide the dough in half. On a floured surface form each half into a round ball, working out air pockets as you go. Place each dough ball in a lightly floured bowl and cover.

Assembly

Flour your work surface and pizza peel.

Remove the pizza dough onto the floured surface. Starting from the center push the dough with your finger tips leaving a thicker edge for the crust. Once you have a thick circle, pick up the dough and begin stretching the dough gently with your knuckles, turning the dough to stretch evenly all the way around.

Place pizza stone in the oven according to configuration below. Turn the oven up to 550 or as high as it will go and pre-heat for at least one hour.

Configuration: 1 Pizza Stone: Place the pizza stone on the second highest oven rack.

Configuration: 2 Pizza Stones: Place First pizza stone on highest rack upside down and second pizza stone on middle rack.

Baking

Sprinkle semolina flour over the pizza peel and your pizza stone.

Once you have a 12-14 inch pizza, stretch it across the pizza peel, making sure that you can slide it about when gently shaking the peel.

Move quickly to assembly your pizza. Then slide it off the peel onto the stone and bake for 7-9 minutes (depending on your oven temp and setup).

Topping Suggestions

Rummel Classic

Rummel Supreme