@ 24hr start to finish ☺
I have divided my basic 1/2 batch recipe by 1/8 for the home baker.
1 Tbls. Instant Yeast
1 Tbls. + 1-1/2 tsp. sugar
1 Tbls. Salt
Place in bowl, give a stir to mix.
¼ cup oil (olive, vegetable, canola)
2 cups warm @110 degree water
Add to dry ingredients, give a stir and let sit for 10 mins.
4 cups flour
Add 2 cups at a time, mixing well after each addition.
(In my large dough batches I add 1/3 cup dough conditioner – Honeyville brand available thru Amazon – this helps with elasticity, but in small batches, I find you don’t truly need it. IF you chose to use it, just a pinch would do. Also, I use Wheat Montana all-purpose un-bleached flour. A bread flour or any flour, brand of flour, could be substituted or combined to achieve a different texture.)
At this point I use my hands and mix/kneed until the dough has that soft feel to it – possibly adding more flour, but will still be a bit moist. Place dough in a plastic container, cover and let rise on your counter for 2 or more hours – after each hour, lift lid and give it a punch or pick up and pop the container on the counter until you see the dough start to sink – cover. After the 2 hrs.,(additional counter time is fine) place in the refrigerator overnight.
To “size” the dough: remove from refrigerator and turn out onto floured Counter Top, sprinkle flour on top of the dough and measure (I use a sharp Dough Scraper to cut) and weigh out 12 to 16 ounce quantity and shape into dough ball. Place dough balls into plastic bags. Dough is actually ready to use now, or, refrigerate up to 1 week, or, freeze; place plastic bagged dough ball into freezer bag – up to 3 months. – Thaw on counter top for 8 hrs.
To Use: Preheat oven to 500 degrees. Roll or hand stretch/toss your dough ball to desired size. Par bake on pizza stone or Cast Iron Pizza Pan for 1-2 mins. Top with sauce and desired toppings and cheese – rule of thumb – less is more! and bake additional 12-14 mins. depending on your oven. Enjoy!!!
Tip: After shaping your pizza dough, use a Dough Docker to aerate the dough, makes for more even baking – baking at a higher temperature provides a less chewy crust.
Mix and go!
1 – 15 oz. can crushed tomatoes
1 – 15 oz can tomato sauce
1 Tbls. dried oregano
1 Tbls. dried basil
2 tsp. sugar
1-1/8 tsp. garlic powder
¾ tsp. ground black pepper
¾ tsp. onion salt
Place in canning jar or other airtight container and store in the refrigerator
up to 1 week. – Truthfully, can be frozen in freezer food safe container with your dough – up to 3 months. – Measure out 1/2 cup, enough to top 1) 16 oz. pizza dough.
I would love and truly appreciate if you added a picture of yourself, your dough and/or the finished product in your comments below.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child
My favorite mini chef, and granddaughter! Cella Cella – guess I better get her an apron!