Classic Pizza Dough – this one recipe will make 3 pizzas!

Narrative Now

9 months ago

But now, you can skip the pizza restaurant and make THE best pizza pie at home thanks to Rebecca Lindamood of Foodie with Family, and her cookbook, Ready, Set, Dough! Beginner Breads for All Occasions.

Pizza Dough. When making homemade pizza, you want a pizza crust that’s easy, one that makes people ooh and ahh with every bite, right? This pizza dough recipe from Rebecca Lindamood’s cookbook, Ready, Set, Dough!, is IT!
Without a doubt, it is the BEST and EASIEST, and MOST DELICIOUS I have ever made. Just 5 ingredients, and simple instructions makes enough dough for THREE pizzas, and it is now the ONLY dough I will use to make my Pepperoni Bread.

Her first, Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them, is a great book for people who are interested in learning to preserve food but don’t know where to start.
So, suffice it to say that Rebecca Lindamood most definitely knows her stuff and her way around the kitchen.
She’s a phenomenal teacher as well, giving clear and easy instructions in ALL of her recipes – whether in her books or on her blog.

One recipe that makes 3 pizza crusts.
I cannot stress this enough, you and everyone you know NEEDS this cookbook!
And I’m not saying that because Rebecca’s a really good friend, or a fellow avid Red Sox fan. She most certainly is both of those, but I’d still be saying it if she wasn’t.

If you like carbs (and I know you do!), and or baking bread, this book is a must-have in every kitchen.
From the World’s Fastest Sandwich Bread, English muffins, to pretzels, bagels and more, this book’s got it!

What are the ingredients do I need to make pizza dough?
flour
you can use all-purpose flour or “OO” flour which is an Italian-style flour.
kosher salt
active dry yeast
lukewarm water
olive oil

Pizza Dough. When making homemade pizza, you want an easy pizza crust that makes everyone ooh and ahh with every bite! This pizza dough recipe is without a doubt, the BEST, EASIEST and MOST DELICIOUS I have ever made.

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Ingredients

8 cups all-purpose flour (1 kg by weight), also *see note
2 teaspoons kosher salt (12 g)
2 ½ teaspoons active dry yeast (10 g)
2 ⅔ cups lukewarm water (630 ml)
1 tablespoon olive oil (15 ml) plus extra for bags if you plan to save dough for later

Instructions

Whisk together the flour, salt, and yeast in a large mixing bowl or the work bowl of a stand mixer. Pour in the water and olive oil. Stir together with a sturdy spoon until a shaggy dough forms. Knead with floured hands or by stand mixer for 10 minutes on medium or until the dough is smooth, elastic and stretchy.
Return the dough to the bowl. Cover the bowl with a clean shower cap, plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1-2 hours., or until approximately doubled in size and puffy.
Divide the dough into your desired size (see note). Use your hands to roll each piece of dough into a tight ball and allow it to rise for 20 more minutes before baking.
This dough can be stored in the refrigerator for up to 6 days or in the freezer for up to 3 months before using.
To store: label a zipper-top freezer bag with the size of the pizza. (Use one bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil in each bag, rub around with your hands to make sure the inside is well coated, and insert one dough ball into each prepared bag.
To use refrigerated dough: place the dough in its bag on the kitchen counter and allow it to come to room temperature and rise for an hour before you want to use it and bake it.
To use frozen dough: transfer the bag of dough to the refrigerator the day before you plan to use it, then onto the counter to come to room temperature and hour before you wish to bake it.

Notes