Our dough was Bobby Flay's recipe which turned out really well. It was the perfect consistency and taste. The one thing I wish I had done differently with the dough was roll it out more. I would have liked the crust to be thinner and not as bready. We made pizza sauce out of a generic tomato sauce and tomato paste, adding powdered garlic, oregano, and basil. I topped my pizza with fresh basil and tomatoes from the garden and added shredded mozzarella. I found my pizza to be a bit bland, despite the spiced tomato sauce and basil. Next time, I will marinate my tomatoes and add dried oregano directly on top of the pizza.
Ingredients
- 3 1/2 to 4 cups bread flour (or all-purpose for a chewier crust), plus more for rolling
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
- Cornmeal
- Pizza sauce
- Pizza toppings
- Mozzarella (or another kind of cheese)
Directions
- 1Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- 2Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- 3Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
- 4Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
- 5Preheat oven to 500ºF.
- 6Roll out dough to desired thickness and shape. Cover a pizza stone or baking sheet with cornmeal and place dough on it.
- 7Top dough with sauce, desired toppings, and cheese.
- 8Bake pizza for 20 minutes.
