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So guess what? Did you guess yet? I will have to tell you I suppose. I am currently eating low carb high fat, AKA ketogenic. And through the process of an elimination diet, I have noticed that I may have some sort of terrible reaction to wheat. . . But, luckily for you, before that, I did tons of research and experimentation to find the recipe for the perfect pizza crust.

It took a little work, because making pizza dough in small batches is tough. But here is the foolproof method (assuming the fool knows how to follow directions, and has the necessary tools...) for pizza dough, which can be stretched thin for New York style pizza, or baked as a traditional style crust (as pictured), or in a pan for a nice Sicilian or Chicago style pizza.

Pizza Dough
Serves 4-6 people, 2-3 12" pizzas (depending on crust thickness)
Note: Using a food processor ensures that your dough is properly developed without overoxidizing, which can affect flavor. Do not overfill your food processor. For a small food processor, you may only be able to fit half a recipe.

Ingredients
4 1/2 cups good quality bread flour + about 1/2 cup for dusting/adjusting.(King Arthur's is the best I have used as of yet, and is commonly available at most stores.  Or get it here)
1 1/2 tbsp. granulated cane sugar (raw or white works)
3 tsp. kosher salt
3 tbsp. extra virgin olive oil*
1 3/4 cup warm water
2 tsp. or one packet instant dry yeast*
2 tbsp. other seasonings if desired (my favorite is an equal mix of red pepper flakes, thyme, basil, and oregano, or 1/2 tablespoon each)*
1/4 cup cornmeal or semolina flour

Tools
Food processor
Mixing Bowls
Measuring Cups and spoons
Quart bags, or other sealable containers
Rolling pin
Pizza Pan, or Pizza Stone
Pizza Peel (optional, but very useful)

*or extra light olive oil for a dessert pizza.
*you can use active dry yeast, but you will need to soak it in the warm water for a few minutes before adding it to the mixture.
*Or 1/2 tablespoon of red pepper flakes and 1 1/2 tablespoons Italian Seasoning.

Directions
1. Combine 4 1/2 cups bread flour, sugar, salt, instant dry yeast, and seasoning in bowl of food processor. Pulse 3-4 times, until evenly mixed. Add olive oil and water. Run food processor until the mixture forms a ball that rides above the blade. Continue processing another 15 seconds. This process can take anywhere from 30 seconds to a minute.
2. Transfer dough ball to lightly floured surface and knead by hand until the dough appears smooth, and feels soft, but bounces back when you touch it. To test to make sure it is smooth and stretchy enough, take a ball, and stretch it between four fingers. You should be able to stretch it thin enough that you can see your fingers through it on the other side without any tears. This is called a windowpane test. More on that here. Divide the dough into 2-3 even parts and place each in an airtight quart sized bag, or deli container. Place in the refrigerator, and let it rest at least 24 hours, and up to 5 days (I have stored it up to seven, but the taste will become slightly more sour after 5).
3. At least two hours before before baking, remove dough from refrigerator and shape into balls by gathering dough towards the bottom and pinching together. Cover with plastic wrap, and let rise at room temperature until roughly doubled in volume. If the room is cold, and the dough is not rising well, you can put it in the oven at between 90 and 115 degrees to get it started.
4.a. (New York Style or Classic Style Pizza Crust) 1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently roll out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Sprinkle a small amount of cornmeal onto pizza peel, then transfer dough to pizza peel and top with your favorite sauce, full fat dry grated mozzarella cheese, and up to three toppings of your choice. If you add too many toppings it may be hard to transfer the pizza to the oven. Cook until crust is risen and golden brown and cheese is bubbly, or to your desired texture.
4.b. (Pan style) 30 minutes before baking, adjust oven rack with pizza stone to middle position and preheat oven to 425 °F.  Add some olive oil to the bottom of your pan, and stretch dough into the edges of the pan. Top with desired toppings, and cook until the crust is risen and golden brown.
5. Remove from pan or pizza stone immediately onto a cooling rack or cutting board. Let rest 10 minutes and serve!
 


Comments

08/24/2016 7:39am

I like to make pizza at home. I appreciate this recipe. Thank you so much!

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12/27/2016 9:52pm

My kids will love this recipe. They always wanted pizza as a snack like all the times. Especially my youngest daughter. I am so excited to try this pizza at home. This is a good way to put healthy foods in my kids' pizza. I hope they'll like this recipe. Thank you for sharing this recipe to us.

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01/25/2017 4:41am

This is a good if you're really pressed for time. But it didn't turn out as well as my usual recipe that calls for a dough rise. I added Italian seasoning and garlic, and the crust tasted somewhat bland. Thanks for sharing this recipe with us, though. I really appreciate it. Have a nice day!

This is a post that i find very useful, i have to admit that i love pizza and now that i know how to make one i think i will be eating at my own given time. Wall decorating services I will take into consideration the recipe you have given so i can try it out too.

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09/27/2016 1:04pm

I make many pizza at my home and get amazing recipes from this site but one problem is with dough. But now due to this recipe perfect pizza dough could be made.

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Interesting discussion about pizza and i also love to eat pizza because pizza is my favorite food, and keep it up guys!

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