Paul’s PIZZA DOUGH
Makes 2 medium crusts
We love homemade pizza! Making your own pizza crust is part of the fun. We sometimes have small “Make Your Own Pizza” parties. We set out bowls of sliced vegetables, pepperoni, salami, prosciutto, meatballs, and a selection of cheeses, sauces, and plenty of pizza dough ready for our guests to make personal pies. Endless combinations of toppings are possible! If the oven gets too crowded, we cook the pizza outside on the grill.
¾ cup warm water
1 packet active dry yeast
3 tablespoons olive oil
1 teaspoon sugar
¾ teaspoon sea salt
1 cup all-purpose flour
1 cup bread flour
In a stand mixer fitted with the paddle attachment, combine the warm water and yeast. Allow the mixture to sit for 5 minutes, then add the oil, sugar, and salt.
Start the mixer on low and carefully add the flours. Mix on low to medium for 30 to 60 seconds to combine fully.
Switch out the paddle attachment for the dough hook. Allow the dough hook to work the dough for 4 to 5 minutes.
Transfer the dough to a lightly floured airtight container. Chill in the refrigerator for 2 hours before using. Use the dough within 24 hours. (See pizza recipes here , here, here, and here.)
