Pizza dough with the perfect balance of crispy and chewy? This is it, and you can make it at home. Top with your favorite toppings or just eat as is. Dipped in olive oil and herbs, it makes a perfect appetizer or snack. … Or sometimes you just end up eating it on the way to the table. (Make extra!)
PERFECT PIZZA DOUGH RECIPE
- 4 1/4 + cups bread flour
- 1 packet (2 1/4 t) yeast
- 1 1/2 t salt
- 1 3/4 c water
- 2 T olive oil
Whisk together 4 c flour with yeast and salt. Mix in water and oil until incorporated.
Knead on a lightly floured counter, adding remaining flour as needed to prevent sticking. Knead until the dough forms a smooth ball (10-15 minutes).
Transfer to lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled (1- 1 1/2 hours).
Heat oven to 500 degrees (or preheat grill to high). If you’re using a pizza stone, heat for at least 30 minutes.
Divide dough into three pieces* and shape each piece into a smooth ball. Cover with plastic wrap and let rest for 20-30 minutes.
Stretch each ball into a 12-inch round on parchment paper. Slide the paper onto a cookie sheet (or transfer to the baking stone).
Stretch each ball into a 12-inch round on lightly greased cookie sheet. (Don’t stress too much about the roundness, since it will probably look more like an amoeba after you get it on the grill — a delicious amoeba. Once you taste it, you will not care). Pull up the dough on one end and flip gently onto the hot grill. This takes a bit of practice. *You might want to practice with smaller pizzas (divide dough into 4) if you’re grilling.
Bake/grill until dough is blistered and edges are golden brown. Flip to brown the other side.
Remove from heat and add your toppings. Return to oven or grill (med/low) for a few minutes until cheese starts to bubble.
Dough can be refrigerated for up to 16 hours. Let it sit at room temperature for 30 minutes before dividing and shaping.