Perfect Pizza Dough

I’m so far behind with my posts, but I’ve been a little…preoccupied this last week and a half. Preoccupied with taking care of the Queen Mother, that is….. taking her around town, shopping, coffee, catching up, laughing, shopping, wine, dinners…. it’s been mahhhh-velous. With J working out of town (….insert sad face here….), and Dad at an airplane convention, we’ve had lots of “girl-time” to do all the things we love to do that the men don’t enjoy. I would post pictures of our outings, but she has a strict policy against me posting any photos of her. I have to get approval of any photos I put up in the house, just to give you an indication of how the rules work.

And if I’ve learned anything during my time here, one does not break the Queen’s rules.



Perfect Pizza Dough – adapted from Bon Appetit

  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 2 tbs. plus ½ cup olive oil, plus more for bowl
  • cups all-purpose flour
  • 2 cups White Lily all purpose flour
Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
Combine flours and a pinch of salt in the bowl of a standing mixer fitted with the dough hook. Pour in the yeast/water, and the oil. Mix on low speed until dough is soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Coat an 18×13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

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