12 Minute Pizza Dough!
When we moved to North Carolina I couldn’t believe they didn’t have fresh pizza dough in the grocery store – nor did they have Italian bakeries selling dough. I was able to get it from a few pizzerias that would sell it to me – but that wasn’t convenient. Now we just make our own. Fast though – 12 minutes – in my mixer. No needing required. My kids love to help make it too – and can’t wait to see how big it will get after it rises!
So if you want to make your own just to try it – or can’t get it fresh at your store – give it a try. It certainly beats getting a $20 take out pizza – and way more fun!!
NY Pizza Dough
- 1 1/2 cups warm water (105F)
- 4 1/2 cups of all-purpose flour
- 1 tablespoons of olive oil
- 2 1/2 teaspoon of granulated sugar
- 2 1/2 teaspoon of salt
- 1/2 teaspoon of yeast
- 1/2 cup cornmeal
- In your mixer bowl, dissolve sugar and salt in water.
- Add oil and flour and stir with heavy spoon for 1 minute.
- Turn out to a lightly floured surface and press into a circle.
- Sprinkle yeast evenly over dough and knead for 12 minutes. Forget that – Turn mixer on low for a few minutes.
Then put mixer on medium high speed for 12 minutes. It will start to look like this:
Just let it run the full twelve minutes.
5. Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
6. Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
7. Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
8. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12″ circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
9. Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
10. After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
11. Carefully slide the pizza into the oven and bake in a 500 degree oven for 20-25 minutes, until crust is golden.
- Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft “doughy” crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.
- (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)