Easy Pizza Dough

Yes to this recipe! I'd like to clarify a few things for newer cooks for which some things aren't as easy to interpret here: -All-purpose flour is just fine to use -Once your dough is made you can immediately freeze what you won't use in the coming few days, OR put in fridge to slow rise(you'll need an hour @ room temp before oven), OR leave on counter covered in plastic and towel for use in 1/2 hr -Get your pan/sheet/stone hot as oven heats up -Oven temp 500, cook for 8-10 minute

At what temperature and how long do you cook this?

For those interested in learning more about making pizza, head to www.pizzamaking.com. There is also a terrific resource located at http://doughgenerator.allsimbaseball9.com/ which has recipes for several different styles of pizza with an interactive feature that changes the quantities depending on how many pizzas you want to make. Very handy!

When I take the dough out of the refrigerator after step 4, it is very cold and does not rise at all in 30 minutes. Does anyone have suggestions for how to warm it up or should I just leave it out for much longer?

I made a Pizza Margherita last week using NYT's recipe modified from Roberta's. I thought it was really good. One should read the notes accompanying this recipe. All manner of pizza making is discussed in Peter Reinhart's book "American Pie". I used imported Italian 00 flour like that used with thin Neapolitan style pizza in Italy. This flour is expensive and may be hard to find (I got it on the internet).

Reference for other pie sizes: If 10” pizza = 225g then, 12” pizza = 324g 14” pizza = 441g 15” pizza = 506g 16” pizza = 576g 18” pizza = 729g

This recipe makes great pizza dough. I use a food processor to mix the dough. In an 8-cup food processor, the recipe needs to be made in 2 batches. Dissolve 1 tsp yeast in 210 ml (7/8 cup) warm water and let sit for 2 minutes. Combine HALF of the flour (4.25 cups/312 g) and salt (1 tsp) in the food processor. With the processor running, add 1 Tbsp olive oil through the feed tube, then slowly add the water/yeast mixture. Process for 30 seconds until a satiny ball forms. Repeat with second half.

As my pizza stone warmed in the oven, I put vegetables to roast in pans on other racks so used the cooking heat as time went on -- it doesn't take that long to heat up to between 300 and 500 and the veggies cooked fast -- then when an hour passed I slipped the pizza in and at 500 it only took 12-15 minutes each to bake 4 pizzas -- enough for dinner and leftovers for 2 days. I do expend energy on Sunday, but never use oven during week . . .

I have tried several pizza dough recipes and this is the easiest and best one I have found so far. The dough recipe was included with this recipe originally http://cooking.nytimes.com/recipes/1017930-pizza-with-sweet-and-hot-peppers, and it gives the instructions on how to prepare and cook the actual pizza--which was delicious.

I just made this for my 10 yr old daughters birthday/dress your own pizza party! It was awesome! I made a double recipe using the locally milled flour here in Moldova... all markings were either Russian or Romanian, so I don’t know how fine or coarse it was. I ended up with 8 balls of dough. The overnight refrigerator rise appears to be the key. I made 10x14 inch rectangular pizzas on thick broiler pans at 500F... precooked the crusts for 4 mins, kids loaded them, cooked 8 mins... Perfect!

I divided into only 2 parts, as I was planning to bake each in my large cast iron. I refrigerated 4 hours, let it rise in an oiled cast iron, covered up on top of the stove as the oven was preheating for 1 hour. I then spread it out and added my toppings. Baked for 20 min. It was crispy and doughy. Super good! My wife said, “Better than anything we can get delivered!” (And we live in NYC. ;) )

When I learned to knead the mixture first WITHOUT the olive oil, then add the olive oil and re-knead, I got a better rise. That is because olive oil can coat the flour molecules and prevent the water/yeast from getting to them.

I used the dough hook. Didn't quite take 5 minutes to mix initially. I did knead with my hands for 3 minutes afterwards. Worked just fine!

This recipe is solid for “I want homemade pizza in an hour.” Also, unless you’re feeding yourself-plus, you’ve got plenty of leftovers, saving you some time tomorrow. I didn’t add extra flour when kneeling, and it was pretty sticky, but “building up the gluten” is a thing and it works. Google “window pane test.” Happy pizza-making ya crazy animals!

Way too much water