I am trying a new pizza dough. I saw a couple of different recipes that inspired me to create this recipe. I have merely mixed the dough at this point and am refrigerating it overnight. I will continue with the pizza listings tomorrow; it smells phenomenal though and I can’t wait to make pizza for lunch. I have been craving pizza for a few weeks and I am so glad I didn’t break down and go out for pizza because this will be so much better than any pizza I can find around here I am sure!
The Crust ~
- 1/2 cup warm water ~ 110 – 115 degrees
- 1 1/2 tsp active dry yeast
- 1 Tbs sugar
- 5 cups bread flour
- 2 tsp kosher salt
- 1 1/4 cup warm tap water
- 2 Tbs olive oil
- 1 tsp garlic powder
- 1 Tbs italian herb blend
Dissolve yeast and sugar in the 1/2 cup warm water. Allow to rest for about 8 – 10 minutes until mixture begins to foam.
Pour flour in mixing bowl.
Add kosher salt, the remaining warm water, and olive oil. Pour in yeast mixture and begin mixing over low-speed for 3 minutes.
Dough will still be sticky. Add garlic and italian herbs; increase mixer speed to medium and mix an additional 3 minutes until dough begins to pull away from sides of bowl. Dough should be tacky and not too sticky ~ mix in a bit of additional flour if needed.
Place dough in oiled bowl and flip dough over to coat. Cover with plastic wrap and rest on counter 30 minutes. Refrigerate overnight.
Here is the plan for tomorrow ~ Remove the dough from refrigerator and divide into 2 pieces. Place each piece onto oiled baking sheet and cover with plastic wrap; allowing to proof for about 2 hours. Roll or stretch dough to fit pan; I plan to use a couple of large baking sheets. Bake dough for about 10 minutes at 425 degrees; add desired toppings and bake an additional 10 – 15 minutes. Come back tomorrow for “Part 2 ~ The Sauce”
Enjoy ~ Kimberly