I like to think that I know my way around a pizza. Between working with chefs who have their own pizza ovens to having a weekly pizza night at home, I’d consider myself a pizza connoisseur.
Over the years, I’ve tinkered with different ratios of flour to water, different types of flour, and have tested the flavor development of yeast with the single day rise, the prolonged refrigerated rise (1-3 days), and the freeze and rise. Each yields slightly different results, but I’d say this recipe is my tried-and-true, know-by-heart, go-to pizza dough.
It works the very best when you make it, freeze it, and then move it to the fridge the day you want to make it. Though, I’ve had zero complaints serving it same-day.
Get ready to knead by hand for at least 10 minutes or throw it in a stand mixer like I do and let the machine do all the work.
If you enjoy making pizza regularly, I recommend the following tools for your pizza nights (affiliate links included):
- pizza stone (this is exactly what I use. Leave it in the oven all the time and wipe clean as needed. Never immerse in water while hot or it can crack.)
- pizza peel – useful for transferring the pizza to-and-from the stone
- pizza cutter
- dough hook for kitchen aid
Do you have a designated pizza night? Let me know how you eat your pizza (folded, knife and fork, or regular).Print
Pizza recipes to try with this dough: Burrata Pizza with Pancetta