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Taking a delicious slice of pizza

Pizza Dough Recipe for Grilled or Neapolitan-style Pizza

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Prep Time 3 hours
Cook Time 5 minutes
Course Main Course
Cuisine American, Italian

Equipment

Thermapen ONE
Thermapen ONE

Ingredients
  

  • 1 1/2 C warm water 105–115 °F as measured with Thermapen ONE
  • 1 Tbsp active dry yeast
  • 3 3/4 C 490 g bread flour
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 1 tsp sugar

Instructions
 

  • In a mixer or a large bowl, combine dry ingredients.
    1 Tbsp active dry yeast, 3 3/4 C 490 g bread flour, 2 tsp salt, 1 tsp sugar
  • Make sure the water temp is correct, then add the water and the olive oil. Use your Thermapen ONE to make sure the water is at the right tmep!
    1 1/2 C warm water, 2 Tbsp olive oil
  • Mix to form a shaggy dough mass. If using a mixer, switch to a dough hook at this point.
  • Knead the dough for 7-10 minutes until it is smooth and elastic.
  • Check the temperature with a Thermapen.
  • Place the dough ball in a bowl greased with olive oil, cover and allow to rise, optimally in a location that is 85°F (29°C).
  • Once the dough has risen to double its size, punch it down and divide into 8-oz chunks.
  • Roll out or hand-shape each crust to an 8-12" oval as you need it, making the pizzas in turn.
    Shaping the dough
  • The crusts can be ugly shapes, perfect roundness is not necessary.
Keyword dough, pizza
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