| Total: | 18 hr 40 min |
| Prep: | 18 hr 30 min |
| Cook: | 10 min |
| Yield: | Yield: 2 pizzas |
| Total: | 18 hr 40 min |
| Prep: | 18 hr 30 min |
| Cook: | 10 min |
| Yield: | Yield: 2 pizzas |
Ingredients
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon pure olive oil
- 3/4 cup warm water
- 2 cups bread flour (for bread machines)
- 1 teaspoon instant yeast
- 2 teaspoons olive oil
- Olive oil, for the pizza crust
- Flour, for dusting the pizza peel
- 1 1/2 ounces pizza sauce
- 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
- A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Instructions
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer’s work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
- Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 723 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 117 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 21 g |
| Cholesterol | 12 mg |
| Sodium | 674 mg |
| Serving Size | 1 of 2 servings |
| Calories | 723 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 117 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 21 g |
| Cholesterol | 12 mg |
| Sodium | 674 mg |
Reviews
I teach middle school cooking and this is my go to recipe for pizza and pretzel dough, my students love it!
Followed the instructions and the pizza tasted very good. I struggled with the crust. I let the crust refrigerate for 19 hours and never could get the crust to stretch out to my desired thickness. The crust was just too thick. I let it set for 10 minutes (twice) and it still wouldn’t stretch out like it should. Needless to say my pizzas were maybe 6″ in diameter. Could use help
I can’t count or even remember. Anyone trying to perfect the art of making pizza should pay attention to Alton on this one. Try to catch the episode on TV because some things get lost in the recipe. Once you get this down it’s easy and one of the best things you’ve ever learned. Simply topped as described or any leftovers from your fridge – everything is better on top of a pizza – will make one of your best dinners. I think people don’t realize what a great back-up pantry item pizza really is. I rarely have to go out and by special ingredients. Some of the best pizzas I have made were ‘accidents’. Guess what’s for dinner tonight…..
Very good pizza dough. It’s been difficult to find a pizza dough recipe that keep the dough flat, not thick and puffy.
But next time I’ll reduce the salt like the reviewers suggested.
As with all of AB’s recipes, this is awesome pizza dough. Just like the real stuff in NYC. Well worth the wait.
We’ve tried this recipe and it keeps getting closer to what we are hoping for with a good pizza dough. However, the past three times I’ve followed the recipe religiously at the beginning in terms of adding the ingredients (I’ve even taped the episode of Good Eats where this recipe comes from and run from the kitchen to the living room to make sure I’m doing it just right!), after the first mixing, the dough is very wet and sticky. I’ve added more flour (1/2 cup) to get it to more of a “doughy” consistancy where it is not sticky any more. And I haven’t gotten the hang of stretching the dough at the other end of the process–its very elastic and always seems too thick in some spots and too thin/tearing in others.
Overall the taste is great, but the problems (and they really could be operator error here) make it not the easiest recipe to work with.
Not as easy as it looked on the show to get to the right consistency, but still works and tastes better than any other I’ve tried.
I believe Alton specifically said on the show that “instant” yeast is not the same as “rapid rise”…..I REALLY want to try this recipe as I am crazy about a good pizza crust, but I cannot find “instant” yeast anywhere! Any hints….were all of these reviewers able to find it?
great dough!