BASIC PIZZA DOUGH

A simple classic pizza dough using bread flour and all purpose flour, because face it a lot of us don't have Tipo 00 flour (also know as Manitoba Flour) laying around at home. This dough is also perfect to make homemade Panzarotti, too!

This recipe calls for 2 types of flour: bread flour and all purpose flour. A nice crisp crust produced by the use of bread flour, along with the use of a baking stone and a chewy interior produced by the use of all purpose flour. That being said, if you only have all purpose flour that's fine, too! No flour shaming here.

BASIC PIZZA DOUGH

Prep Time: 30

Rise Time: 1 Hour

Cook Time: 5 to 6 Minutes

Total Time: 1 Hour and 36 Minutes

Servings: 2 14-inch pizzas

Ingredients:

Dough

• 2 cups all purpose flour

• 2 cups bread flour

• 1 1/2 cups warm water

• 2 1/4 teaspoons instant yeast

• 1 teaspoon sugar

• 2 teaspoons salt

• 2 tablespoons EVOO (extra virgin olive oil)

Instructions:

*If using active dry yeast, first proof your yeast according to directions on packet.

1. In the bowl of a stand mixer, sift the bread flour and all purpose flour, sugar, salt and yeast.

2. With the dough-hook attachment on, turn on stand mixer and slowly add the water and EVOO.

3. Once the dough begins to form a ball, remove the dough from the bowl onto a lightly floured surface and gently knead the dough into a smooth ball.

4. In a lightly greased bowl with oil (I prefer extra virgin olive oil), place the dough into the bowl and then turn the dough over to make sure all sides are gently greased with oil.

6. Cover the bowl with plastic wrap and then cover with a kitchen cloth. Set the bowl aside, somewhere warm and draft-free, and let it rest/proof for 1 hour, until doubled in size.

7. After 1 hour, the dough should have at least doubled in sized. On a lightly floured surface, gently remove the dough from the bowl and divide into 2 equal pieces.

8. Cover each piece of dough with a kitchen towel or plastic wrap and let rest for 10 minutes.

9. While dough is resting, preheat oven to 500 degrees and position rack to middle of oven. If you are using a baking stone, now is the time to place it in the oven.

10. Once it's time and on a lightly floured surface, roll out each dough into a 14-inch circle with a rolling pin and then transfer each onto a pizza pan.

*If you are have a pizza peel, you will place the rolled out dough directly onto the pizza wheel and then transfer directly onto the baking stone when time.

11. Next, dress your pizza as you wish and place the pizza pan or pizza from the pizza peel onto the baking stone, in the oven, and bake for 5-6 minutes. You will bake one pizza at a time.

*If you placed the pizza on a pizza-pan, after about 2 minutes you can remove the pizza from the pan and place directly onto the baking stone.

12. Once it's ready, remove from the oven and enjoy!

Note: Depending on the time of year and where you live, you may need to add more water. It is best to add a little bit of water at a time, until you have a dough that is not too dry. Alternatively, if your dough is too wet you can add a little bit of extra flour at at time, until the dough is no longer too sticky/wet.