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Perfect Pizza Dough

edited November -1 in Baking


4 cups regular flour
1 packet instant yeast
1 tsp. salt
1 Tbsp. brown sugar
1 ½ C warm water
1 Tbsp EVOO


Mix dry ingredients and then add water in stand mixer to make a dough -- kneading until the dough is smooth and elastic.

Put dough in a large bowl, coated with oil (I use more EVOO) and let rise to double, cut in half and let rise again. Press out into pizza base.


I like to cook pizzas at 450 – 500 for about 12 minutes. You need to check after about 6 minutes to see if the pie needs to be rotated on the stone, because you can have hot sections. I use a plate setter, with legs down and put the pizza stone on top. I like to use parchment to roll out the dough -- it is not as messy as using something like semolina and when I cut the round sheets of parchment, to the correct size, it gives me a nice target when rolling out the dough. The brown sugar helps the crust brown on the pizza stone.

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