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This recipe is courtesy of Randy Price aka AZRP on the Greeneggers forum.
It is quite simple, but tasty and the nice thing is you can roll it thin. In fact my pizza crusts using this are only 3/16” thick!
2 cups bread flour
1 tsp instant yeast
1 T olive oil
2 tsp sugar
2 tsp salt
¾ cup warm water - USE good bottled spring water – NOT tap water
Pre-warm* the water in a bowl in the microwave to 100° to 110° and then add the yeast – NOT VICE VERSA! Stir well and then add the sugar to proof – let it set for 10 minutes – bubbles should be forming meaning the yeast is alive and well!
Knead ingredients in your mixer for 15 minutes at speed of 2 ONLY.
Let ball of dough rest on counter for 1 hour before placing in an oiled bowl covered with plastic wrap and place in fridge overnight.
Remove dough an hour before you intend to bake it (RRP here: I’ve made my pizzas 3 hours in advance so I’m not sure what difference this makes)
Hint for rolling it thin is to use parchment paper on the bottom and cover with plastic wrap such as Saran Wrap and then roll it thin as you want.
Bake pizza at 500° for 11 minutes with the parchment paper still in place. Remove parchment paper for final 2 minutes of the 11 so as to firm up and brown the crust.
RRP here: This recipe makes enough for a 14” pizza, though I only use 2/3 of it for a 12” pizza and then make bread sticks out of the remaining 1/3.
* 28 seconds at 70%
Here is another method. Click on the pizza man.
Thin enough for you?
This is my one and only “go to” for a great pizza crust. It is a VERY forgiving dough. It can be mixed and used right away or it can be risen (proofed) once or more. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
MOM'S PIZZA DOUGH
This is enough dough for two (Maybe three if you’re good at tossing and stretching) 13” thin crusts
1 pk. Dry yeast
1 C. warm (100 F.) water
1 t. sugar
1 t. salt
2 T. olive oil
2-1/2 C. flour (all purpose, un bleached)
1/2 C. additional flour for the knead
1)) Dissolve the yeast in the water and let stand for about 5 minutes.
2)) Add all the remaining ingredients and mix well with a spoon.
3)) In the bowl…Add small amounts of the “kneading” flour, punching in with your fist until the dough cleanly pulls away from the sides of the bowl. This will take, more or less, about 1/2 C.
4)) Using you hands spread / stretch the dough to the desired shape
And a tip: Rub in a few drops of olive oil into your hands before placing / stretching the dough.
I have been using this recipe and it's been great. I never had such an easy time stretching. I changed the recipe to two 16 inch pies though.
Each dough ball I use is around 15 oz with a thickness factor around .08
Hey - sorry to unearth an old thread but had a question about Bobby Flay's dough recipe (or any for that matter)....I've used BF's in the past and found it easy and great.We're having a "Bring your own pizza topping" party here and could be in need of being ready to fire a dozen or more pizzas one after the other. Should I make the dough one batch at a time or can I safely double it (will make the dough in food processor to save time / energy). If I can double it'd mean only three or four batches which seems much easier to contemplate than six or eight or more.Also, as an aside....how long should I expect to be able to hold 550-600 degrees for on a full load?
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
A neat trick I like to use is to substitute molasses or sorghum for the sugar in a pizza dough recipe.