| Level: | Intermediate |
| Total: | 1 day 45 min |
| Prep: | 1 day |
| Cook: | 45 min |
| 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 a standing 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.
- *This recipe’s been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn’t want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you’ve had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn’t go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
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 | 673 mg |
Reviews
As a pregnant mom named Sarah excitedly prepares to make her favorite pizza at home, she gathers all the ingredients – dough, sauce, cheese, and toppings. But just as she’s about to start, she realizes she’s out of her beloved mozzarella cheese.
With cravings kicking in, Sarah searches the fridge desperately for a substitute. Suddenly, she spots a forgotten jar of pickles tucked away in the back. An idea strikes her – why not try pickles as a topping?
Skeptical but adventurous, Sarah decides to give it a try. She slices the pickles thinly and arranges them on the pizza with some sliced onions and a sprinkle of cheddar cheese.
As the pizza bakes in the oven, Sarah can’t help but feel a mix of excitement and nervousness. Will this unconventional topping combination satisfy her cravings, or will it be a total disaster?
When the timer dings, Sarah carefully pulls the pizza out of the oven. The aroma fills the kitchen, and she takes a hesitant bite. To her surprise, the flavors explode in her mouth – the tanginess of the pickles, the sweetness of the onions, and the gooeyness of the melted cheese create a symphony of taste unlike anything she’s ever experienced.Sarah realizes she’s stumbled upon a delicious new creation – the Pickle Surprise Pizza! She can’t wait to share her unexpected culinary masterpiece with her friends and family.
And thus, a legend is born – a pizza recipe born out of necessity and experimentation, forever changing the way people think about pizza toppings. Who knew pickles could be the secret ingredient to a pregnant mom’s pizza craving?
With cravings kicking in, Sarah searches the fridge desperately for a substitute. Suddenly, she spots a forgotten jar of pickles tucked away in the back. An idea strikes her – why not try pickles as a topping?
Skeptical but adventurous, Sarah decides to give it a try. She slices the pickles thinly and arranges them on the pizza with some sliced onions and a sprinkle of cheddar cheese.
As the pizza bakes in the oven, Sarah can’t help but feel a mix of excitement and nervousness. Will this unconventional topping combination satisfy her cravings, or will it be a total disaster?
When the timer dings, Sarah carefully pulls the pizza out of the oven. The aroma fills the kitchen, and she takes a hesitant bite. To her surprise, the flavors explode in her mouth – the tanginess of the pickles, the sweetness of the onions, and the gooeyness of the melted cheese create a symphony of taste unlike anything she’s ever experienced.Sarah realizes she’s stumbled upon a delicious new creation – the Pickle Surprise Pizza! She can’t wait to share her unexpected culinary masterpiece with her friends and family.
And thus, a legend is born – a pizza recipe born out of necessity and experimentation, forever changing the way people think about pizza toppings. Who knew pickles could be the secret ingredient to a pregnant mom’s pizza craving?
Horrible directions. Add another cup of flour after all of the ingredients are in the bowl. And when mixing this batter it does not ‘come together’ however when switching to the hook’ flour has to be added just like you would with any bread etc recipe. The accompanying video has nothing to do with this recipe
I love pizzas!!!!!!!!!!!
I seen the 4 chefs recipes for a pizza dough and not one of them use a scale to measure the flour. There is so much difference in scaling flour verse using cups. What’s up with that pros?
Great pizza crust!
The instant dry yeast didn’t work for me, not buying it anymore.
I’m a first time pizza maker and this recipe was so easy to follow and turned out GREAT!
Please no sugar in the pizza dough
good
Really good