Pizza Dough

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

I’ve tested so many different pizza dough recipes and this one is a combination of them. A great pizza has a crispy outer crust with a soft textured dough on the inside, baked perfectly in the hottest of ovens. If your oven doesn’t go up to 500° F or higher, I suggest purchasing an inexpensive pizza stone. Use your creativity to top this tasty crust. If you are using meats, seafood, or dense vegetables, pre-cook them before topping your pizza.

Serves 4

Ingredients

1 envelope of active dry yeast (about 2 tsp) (but not the rapid rise)
1 1/2 cups warm water, about 110° F
3 cups all purpose or whole wheat pastry flour
1 1/2 teaspoons salt, plus more to taste
1 15-ounce can whole peeled tomatoes, drained and roughly chopped
1 pound grated part-skim mozzarella
1/4 cup fresh basil leaves, torn
1 tablespoon extra virgin olive oil
Non-fat cooking spray

Directions

Mix 2 1/2 cups flour, the yeast, and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook. While the food processor or mixer is running, gradually add 1 cup of the water until the dough collects in a ball around the blade or dough hook.

Adjust the texture of the dough by adding additional warm water if it’s too dry, or add the remaining 1/2 cup of flour if it’s too wet as you mix or pulse it in the processor. It should have a soft and supple but not sticky texture, and should spring softly to the touch. I like to take mine out of the food processor and knead it a few times by hand to make sure the consistency is still soft but elastic.

Coat a large bowl with cooking spray. Place the dough inside, and cover with plastic wrap to rest at room temperature (1-2 hours). After the dough has doubled in size, punch it down and flatten it on a pizza pan or screen. Preheat oven as high as it will go. Cover the dough with a dry dishtowel and rest an additional 15-20 minutes. Remove the towel and top with tomatoes, cheese, and fresh basil. Sprinkle with salt to taste and drizzle with the olive oil. Bake for 15-20 minutes until the crust browns around the edges and the cheese is bubbly. Serve immediately.

Download Recipe

Make It A Meal

Serve with Sauteed Spinach or Zucchini with Sage.

Wine Pairing

Chianti, Red Zinfandel

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