Original Pizza Dough
This is the dough I used for years and years as we lived in Chicago. This recipe produces a thicker / heavier crust -- Albeit a thin crust pizza dough. In no way would steadfast Chicagoans call this a deep dish dough. It's for sure a thin crust dough but it has a smidge more bite / chew.
Equipment
- Bread Maker -- OR --
- Kitchenaid Mixer -(or whatever brand you have)
Ingredients
- 2¾ C Flour - All Purpose
- ½ C Durum Flour
- 1¼ Tsp Salt
- 2 Tbl Olive Oil - EVOO
- 1 C Warm Water
- 3 Tbl Warm Water (1 C + 3 Tbl)
- 1½ Tsp Yeast
Instructions
- Place all ingredients into your bread maker according to bread maker instructions / however you traditionally load the bread machine.
- Place on the Dough Cycle - Start.
- When dough is finished - it will have gone through the first raising / doubling cycle.
- Get a gallon zip lock bag (or bowl large enough to hold the dough) and grease the container with EVOO. Work the bag to get the oil all over the bag. Dump the dough into the bag and place in the fridge overnight.
- The next day - (late morning) bring the dough out and sit on the counter - let it come to room temp and begin fermenting / going through second raise. Maybe 6 hours before dinner ?
- Split the dough in half, and using your hands pull and shape it as best as you can into a circle / square / rectangle - whatever you like. Careful not to press out all the air bubbles. (DO NOT roll with a rolling pin!). Pretend you are working in a NYC pizza joint and use a fisted hand to pull and stretch the dough.
- Place the dough on parchment on your sneak - or on a dusting of Semolina or Corn Meal on your sneak. (think of transference - and how you'll get the built pizza off the sneak and onto your cooking surface... I think of the semolina or corn meal as marbles that the pizza rolls off.) We used to use parchment and Dave would use the parchment and pull the pizza onto the stone on the Big green egg / or on the Gas Grill. But now that we are in the pizza oven - it's too hot for the parchment and we are back to the semolina / corn meal.
Notes
If you make the dough by mixer - make sure the water is warm for the yeast to rise.
(I microwave the water and then you can measure it with a thermometer (appx 105 degrees) - or stick your finger into the water. If it feels like a nice warm bath - that's the perfect temp for yeast. If it feels hot then the yeast won't like it either... you know I use my finger. ha)
You can whisk in the yeast and salt and mix straight away. Knead on low for ~10 minutes till the dough is smooth and elastic - while slightly tacky.
Cover and let rise till doubled ~2 hours.
Then put in the oiled bag and refrigerate.
Update: I just made this dough again, and my bread machine struggled with the dough. I added another tbl of water to the dough / mix and it relieved some of the tension in the machine. I have updated the recipe - again - to now reflect 1 C + 3 Tbl water. Reminder - dough changes based on the time of year / amount of moisture in the air etc. Three to four TBL of water for this amount of flour ought to be good. Again - Dave was having trouble with the original 1 1/4 C water - so I'd reduced it to 1 C + 2 Tbl. Here we are in high summer / extremely low humidity (So Cal) and I needed 3 Tbl of water today. So - dough can be fickle. 1 C + 3 Tbl is probably a good starting point for most people / seasons so I'll leave it here for now.
Nutrition
Calories: 927kcalCarbohydrates: 166gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1.459mgPotassium: 414mgFiber: 5gSugar: 0.5gVitamin C: 0.01mgCalcium: 44mgIron: 10mg
Tried this recipe?Let us know how it was!