1d • 🍞 Recipes
Not a sourdough, pizza crust recipe
Back in the stone age, I worked at a pizza place and we made our own dough.
This is my re-creation of that recipe.
Mikes Dough
1 - 1/8 cups of warm water
1 - 1/2 teaspoons dry yeast (quick or active)
1 - 1/2 teaspoons white sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon olive oil
Heads up I have "Mix Vader" a 6 qt Black Kitchenaid Mixer, This also works in a 5 qt Kitchenaid Mixer.
I wake up the yeast in the water and sugar 5 - 10 minutes
Put the rest of the ingredients in the mixer bowl and start them mixing with a dough hook on the slowest speed, this helps distribute the oil and salt.
When the yeast had bloomed (foam on top) add the water and yeast while still slowly mixing once everything is mixed in crank the mixer up to 4 and let it run for 15 minutes
Yes let it run that long you want the gluten to build up, it makes a chewy crust.
When the dough is done mixing split the dough in half and put in containers (I use 2 large rubbermaid containers 1.5 gallon) and put in the refrigerator for at least 6 hours. This step lets the gluten relax and gives you a workable dough. The dough balls will have risen.
About an hour before you want to make the pizza pull the dough from the 'fridge and let it come up to room temperature.
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Not a sourdough, pizza crust recipe
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