Making Pizza Dough

In our move I found an extra large pizza pan that we bought about 30 years ago. Our kids were little and we use to buy the Chef Boyardee pizza kits when we made pizza. We used a cookie sheet for a pizza pan and with the kids it was getting to the point of needing to make 2 pizza’s. My solution was to buy the extra large pizza pan that just fit in the oven. It ended up in the cupboard under everything because the store bought frozen pizza became popular for the kids. When I got a food processor for Christmas I started making pizza dough with it, but used small pizza pans because everyone had their own pizza favourites. On a trip to the library I found a dough recipe that was different. Since I am a goofball I had to try it. I was impressed with how the dough turned out, it was elastic and yet held its shape well. Best part was how good it turned out when cooked. Started using tortillas for pizza about 20 years ago so I haven’t made the dough for a long time. Normally I have to make 2 pizza’s, ham and pineapple for my wife and pepperoni for myself. Last weekend when we were finding a place for the pizza pan my wife said, why can’t you use the pan and make half for me and yours on the other side. I answered yes I could, that’s a great idea. She said you could make pizza dough or buy some. My first thought was the dough I use to make, so pick up yeast when we went shopping. So today is pizza dough day, and it was fun making it again.

The picture is after a half hour in the fridge.

This is a very simple food processor pizza dough and can be used for other things besides pizza. Using a food processor makes this super simple.

2 and 1/2 cups flour

1 and 1/2 teaspoons salt

1 cup warm water

2 teaspoons active dry yeast

1 teaspoon sugar

2 teaspoons olive oil

In a measuring cup add the water and sugar, stir for 1 minute. Add the yeast and stir for 30 seconds. Leave on the counter for 10 minutes.

Add flour and salt to the food processor, pulse 4 times. With the processor on low slowly add the water and yeast. When the dough comes together in a ball run the processor for 3 minutes. Put the olive oil in a bowl and rub the sides of the bowl with the oil. Form the dough into a ball and roll the ball around in the bowl until it is well coated with oil. Cover with plastic wrap and refrigerate for 2 days for best results. I have used the dough after a few hours and after a day. It works ok but the product after 2 days is much better.

Over the years I did some research on why the refrigerator method works so well and why the 2 days is better. In the refrigerator the yeast works slower and gives more structure to the dough. After 2 days all the yeast has been consumed and you get a crispy crust because there is no yeast left to make it rise in the oven.

About Graham Stewart

This is me on a bad day.
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3 Responses to Making Pizza Dough

  1. boiledapple says:

    Will try the recipe. Thank you so much!

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