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Eric’s Pizza Dough

Eric’s Pizza Dough

Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

Crispy and Chewy!

I have spent the last couple years trying various pizza dough recipes. This one is simply the best for making a 12 inch pizza with a crispy bottom but still a good chew. If you are thinking far enough ahead let this one rest in the fridge for 3 days to develop tons of flavor.

Eric's Pizza Dough
 
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Ingredients
  • 16½ Oz bread flour
  • 2 t sugar
  • ½ t instant yeast
  • 10½ Oz ice water
  • 1 T extra virgin olive oil
  • 1½ t table salt
Instructions
  1. mix flour, yeast and sugar in a food processor fitted with the metal blade for a couple of pulses to combine
  2. with the processor on low add the water through the feed tube until it just starts to come together.
  3. rest the dough for 15 minutes
  4. add the salt and oil and process until a ball forms
  5. remove from processor and knead until smooth about a minute
  6. form into tight ball and place in an oiled airtight container
  7. slow rise the dough in a fridge for at least a day but up to 3 for great flavor

 

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Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

Crispy and Chewy!

I have spent the last couple years trying various pizza dough recipes. This one is simply the best for making a 12 inch pizza with a crispy bottom but still a good chew. If you are thinking far enough ahead let this one rest in the fridge for 3 days to develop tons of flavor.
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