Lovingly and constantly used from the Smitten Kitchen
This recipe is all about the pizza dough. It is FANTASTIC. I have been making it for the last year and have no intention of switching to any other recipe. First, it’s so easy to do. No kneading required. One bowl. Mixed in five minutes. Second, it turns out perfect every time. Consistency like this makes me happy. Last, this dough tastes amazing. It cooks up crunchy, all golden, blistered and charred just like an artisanal dough. We always devour it, no joke. The rising can take a while, but I always make this in advance and freeze the dough, so I use the long rising time (remember more rising = more flavor). The dough is super soft, so be patient while stretching it and shaping it. It takes me maybe five minutes to shape it – I use a round pizza pan, so I shape it on the pan and just continue to rotate the pan and stretch the dough. Please check out the original post (link above) for more detailed information or for varying formulas based on available rising time. Make this dough, I guarantee you will be just as smitten with it as I am.
My dough is in the freezer – I made the last batch about a month ago. This is my sample of dough from the freezer, thawed at room temperature, in the sealed bag, from about 9 am until 5 pm.
Be patient. Stretch the dough out.
I’ll say it again. Be patient. Stretch the dough out.
**For this recipe, begin between 8 and 9 p.m. the evening before for dinner between 6 to 8 p.m. (approx. 22-hour dough). Deb at the Smitten Kitchen has done an AMAZING job at guiding you through this recipe, or this recipe adjusted for different time frames. Check out the original post for more information!**
Yield: 2 twelve inch round pizzas (or two 9×13)
3 cups all purpose flour
Slightly heaped 1/8 teaspoon active dry yeast
1 1/2 teaspoons sea or kosher salt
1 1/4 cup water, plus an additional tablespoon or two if needed
In a very large bowl, mix all ingredients with a spoon. The dough will be craggy and rough; this is fine, but if it feels excessively so, add another spoonful or even two of water. Cover bowl with plastic and keep at room temperature for approximately 22 hours, or until the dough has more than doubled.
About 30 minutes before dough is ready, begin draining tomatoes if you’ll be making your own sauce (again see link for excellent advice on this dough). Prepare pizza stone and paddle sprinkling it with cornmeal. You can also use any old baking sheet you have around, however, the pizza tends to stick to these, so it is recommended that you prepare it by adding a very light, thin coat of olive oil or a nonstick cooking spray before sprinkling it with cornmeal. Heat oven to its highest temperature, usually between 500 and 550 degrees F. If you’re using a pizza stone, place it in the oven so that it heats too.
Flour your counter very well. Scrape dough out of bowl onto floured counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab first round with floured hands and let the loose, soft dough stretch and fall away from your hands a few times before landing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round or rectangular shape. Add desired fixings and bake pizza for 10 to 15 minutes, rotating if it’s baking unevenly, until the top is blistered and the crust is golden. Repeat with remaining dough.
Do ahead: Once risen and formed into ball-like shapes, the dough can be wrapped in plastic and refrigerated for up to 3 day days. Or, as I prefer, triple this batch and make six pizza doughs at once. I usually just throw the divided dough balls in plastic freezer safe bags and store them in the freezer. Then, the night before I am going to use it, I just pull it out of the freezer (leaving it in the bag so it doesn’t dry out) and place it in the refrigerator to thaw. If I decide that morning to make a pizza, I pull the dough out of the freezer and let it thaw on the counter inside the sealed bag at room temperature until that evening when I’m ready to use it. I’ve had great success doing it this way, and I dirty less bowls (yay!).
BONUS Mango Pizza Recipe
1 ball of homemade pizza dough (above)
1 ripe mango, chopped into small bite sized pieces
About 1/3 cup of your favorite pizza sauce (I use Pomi brand tomatoes, drained, with salt, pepper, and herbs – here I also added dry basil)
1-2 cups mozzarella cheese, shredded (use the dry block kind, NOT the fresh stuff – it’s too watery)
1/2 cup parmesan cheese, shredded
Small handful fresh basil
Preheat your oven to the highest setting (500 or 550 F). Fit the dough to your pizza pan (see above). Add sauce to the pizza, then the mango and fresh basil. Finally, top with cheeses. Bake for 10-15 minutes, rotating if needed. Slide pizza onto a cutting board and slice into desired pieces.