How to Make Perfect Pizza Dough

The perfect pizza is a matter of opinion. I prefer thin-crust pizza because it focuses more on the flavor of the toppings, rather than the crust. One thing is for sure: you won't ever have to buy pre-made pizza crusts or pizza dough again, because making your own is so straightforward. To achieve a crusty result (thick or thin), I use a pizza stone. A pizza stone is easy to use and a must have in my kitchen. Stones are usually sold with a peel, which is a thin wooden board. You dress the pizza on the board and then transfer it onto the hot stone in the oven. The immediate heat from the stone forms a beautiful crust and the pizza bakes quickly and evenly.

Thin Crust Feta Cheese, Red Onion,
Oregano & Heirloom Tomato Pizza

400	g	bread flour
100	g	semolina flour
10	g	sea salt
30	ml	extra virgin olive oil
10	g	active dry yeast
300	ml	lukewarm water

Directions:
1. Mix approximately 1/3 of the water (100ml) with the yeast to dissolve.
2. Combine the flours and salt and empty onto a counter top. Make a well in the center and pour in the water, olive oil, and dissolved yeast mixture.
3. Using your index and middle finger, incorporate the dry and wet ingredients together until the mass forms a rough dough. Using a bench scraper, pull the mixture together and knead the dough until smooth and elastic (approximately 5 minutes). Shape the dough into a round.

 

4. Place the round of dough into a large bowl and cover with plastic wrap. Let the dough rest at room temperature until it doubles in size, 1-2 hours.
5. Once doubled in size, divide into even pieces and shape into rounds (4 pieces for thin crust, 3 for medium, 2 for thick). Cover with plastic wrap and set aside.
6. Place the pizza stone in the center of the oven and preheat the oven to 450ºF for at least 15 minutes. To achieve the best results, the pizza stone has to be very hot.
7. Generously dust the pizza peel with coarse cornmeal. This will prevent the dough from sticking to the peel when you go to slide it onto the preheated stone.
8. Working with one piece of dough at a time, roll the dough into a round disc that is small enough to comfortably fit on the peel (approximately 1/8-1/4" thick for thin-crust pizza). Transfer rolled out dough onto peel.
9. Lightly brush the surface of the dough with olive oil and top with tomato sauce (if using) and other desired seasonings and toppings.
10. Slide the pizza dough off of the peel by jerking it gently to lay it onto the stone. Bake until it is lightly browned. Depending on how thick the crust is, this can take anywhere from 10-20 minutes.
11. Using the peel, remove the pizza from the stone. Slice and enjoy.

Some Pizza Making Info:

• Refrain from washing your pizza stone with soap. Gently scrape off any baked on ingredients and lightly scrub with clean water, if necessary.
• Substitute all bread flour, if you don't have semolina flour. Try whole-wheat flour in place of semolina.
  
• Semolina flour is made from durum (hard) wheat. It is can be used for making pasta and gives pizza dough a nice flavor.
  
• Brushing the surface of the dough with olive oil, before adding additional toppings (especially wet ones), creates a seal so the dough doesn't get soggy.
  
• If you're a fan of a specific dried-herb or seasoning (crushed dried chilies, cumin, fennel, rosemary, etc.), add them to the dry ingredients while preparing the dough.
• Remember to use lots of coarse cornmeal to prevent the dough from sticking to the peel.
  
• Go light on the toppings. Less is always more, allowing you to focus on specific flavors. It is easy to overdo it.
• Drizzle quality extra-virgin olive oil on the finished pizza. Yummy.
• Save time by making the dough the night before and allow it to slow-rise/rest in the fridge. When you are ready to use it the next day, take it out, divide it into even rounds and proceed.
• Throw a pizza party! Create a spread of toppings for guests to choose from and have them design their own.

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