Restaurant-Style Pizza Dough

I haven't tried this dough yet but will give it a shot the next time Imake Pizza dough.

Restaurant-Style Pizza Dough

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Don't be intimidated by making your own pizza dough, it's quite simple once you get the hang of it! This dough is perfect for a DIY pizza night at home. Everyone gets to pick their favorite toppings!

Course: Main

Cuisine: Italian

Servings: 4 doughs

Author: Jessica

Ingredients

·      2 1/2 cups all purpose flour + more for dusting

·      1/2 cup semolina flour

·      1/4 ounce salt use kitchen scale for accurate measurement

·      1 ounce olive oil

·      1/4 ounce yeast dissolved in water

·      1 1/2 cups water at 140°F

Instructions

1.  Using a thermometer, heat water to 140°F.

2.  Add yeast to hot water and stir, then let sit for 10 minutes until foamy.

3.  Mix together dry ingredients.

4.  Add olive oil to yeast/water.

5.  Slowly add in dry ingredients to water.

6.  Attach dough hook to stand mixer. On medium speed, allow dough to come together. If dough seems too sticky, add more flour as needed.

7.  Once the dough is no longer sticky to the touch, transfer to a flat surface (such as a counter) to let the dough rise.

8.  Cover with a tea towel or plastic wrap and leave the dough for 15 minutes at room temperature.

9.  Divide the large dough ball into four smaller doughs and roll each into a circular ball.

10.   For doughs you aren't using immediately, place in a container with an airtight seal and refrigerate for up to 4 days. Doughs can also be frozen for a longer period of time.

11.   **To make the pizza: dust your rolling surface liberally with flour. If you have the time, allow dough to rise at room temperature for a few minutes before rolling out.

12.   Preheat oven to 450°F

13.   Working in a circular motion, roll out dough until it is flat. If you like thin crust, roll out thinner.

14.   Transfer to a pizza pan or pizza stone.

15.   Add desired toppings and cook for roughly 15 minutes. If you prefer a 'well done' pizza, leave pizza in the oven for a bit longer.

16.   Remove from oven and let cool slightly before slicing.

17.   Enjoy!

Recipe Notes

·       I'm pretty sure they still use a slight variation of the recipe Bob gave me, but I prefer his recipe. Bob was the man.

·      I use Red Star yeast (in the jar instead of packets) and I always love the results I get when testing out different pizza dough recipes. The guys in the kitchen use a pungent smelling yeast from a block, but I prefer the Red Star yeast. Making sure the water you mix with the yeast is up to the current temperature is crucial to the dough's end result.

·      Semolina flour is one of those specialty flours I had a hard time finding the first time around, but they do carry it in smaller sized bags at my grocery store. Bob's Red Mill semolina flour is great with providing excellent quality specialty flours that are usually found in your normal baking aisle.

·      This dough cooks well in a preheated oven with a pizza stone, plain old greased and floured pizza pan, or even on the grill. Toppings are totally up to you--some of my favorites are buffalo chicken, meatballs/onions, vodka sauce, or a classic white pie with ricotta cheese and some freshly minced garlic.