While making our favorite pizza dough I could not help but ask myself time and time again, “Why am I just sharing this recipe after all this time?!” Hands down this pizza dough is the better half of me. My go – to recipe when I want to make a delicious pizza night at home, or whip up my infamous pizza bites for parties. I could eat pizza, eh, I’ll be kind and say 4 days a week. Okay, 5. I love it more than I love myself.
That’s a joke. But I do love it so. I found this recipe for this particular pizza dough years ago when researching recipes from an adorable chef I love, Kelsey Nixon. Her recipes are ones that you can tackle with confidence, knowing that they will turn out. I love the faith I have when trying something new of hers, her recipes are what a wanna be cooks dreams are made of.
I make this dough a few hours in advance of when I need it. The prep takes 10 minutes total, letting it rise for an additional 2-2 1/2 hours and it is ready to go. What if you’re not ready to go? Fear not! Throw it in the fridge even overnight if you have to and it’ll be patiently waiting for your final touches the next day.
This recipe creates the fluffiest pizza dough ever. Seriously folks, when I make my pizza bites, everyone asks me for the recipe. I’ll share the pizza bites recipe with you next week.
For now, I guarantee this pizza dough will become a staple in your house!
Thank you to Immaculate Baking Company for your organic all purpose flour!
- 3 1/2 cup warm water
- 2 packets yeast
- 4 tsp sugar
- 6 tbsp extra virgin olive oil
- 8 cup Immaculate Baking Company Organic All Purpose Flour
- 2 tsp salt
- Place the warm water in a medium size bowl
- Add in the yeast and sugar, stir a bit and let sit for 5 minutes until it becomes frothy
- In a large bowl, place the flour and salt inside, stir
- After the 5 minutes is up, add the wet to the dry, stirring until combined
- I stop after a few stirs and get my hands dirty —
- Knead the dough until a ball forms (3-5 minutes)
- Spray the bowl with nonstick spray, and pour a smidge of olive oil over the dough ball
- Cover the bowl with saran wrap and a towel
- Let sit for 2 – 2 1/2 hours until it has tripled in size
- Use immediately, or place in fridge, covered for later use
So with this very batch, it makes enough for 4 medium pizzas or two large pizzas! You can cut the recipe in half if you’d like!
recipe doubled from: kelsey nixon