I’ll be the first to admit that I’m a pizza snob. After having actual Margherita pizza in Italy it’s hard to be satisfied with regular NY style pizza. I have yet to find a pizza place in the area that meets my standards (any suggestions let me know!) so Dennis and I usually end up making our own pizza. We started with Trader Joe’s refrigerated dough which is definitely great for a last minute meal idea. If I have time in the morning though I like to make my own pizza dough. It’s taken a lot of trial and error but I finally found the perfect pizza dough recipe. It’s foolproof, easy to use, and tastes great. The recipe is from A Toute Heure and was included in one of their summer Marketbox newsletters. ATH has some of the most original and delicious flatbread pizzas I’ve ever had. Their pizzas always contain a dynamite combination of seasonal produce, local cheese, and are topped with a farm fresh egg. We’re not quite as adventurous with our pizzas and usually just stick with sauce, sliced mozzarella and fresh basil. They turn out great and I really can’t wait for summer to finally get here so we can try out grilling the dough. If there’s one thing that could make this dough taste more delicious, that’s it.
Pizza Dough Recipe (courtesy of A Toute Heure)
1 1/2 t active dry yeast
1 1/8 C warm water from tap
3 cups flour
2 T honey
1 T extra virgin olive oil
2 t salt (kosher preferred)
Combine yeast and water, mix with fingers in a small bowl and allow to sit until bubbles form (usually about 5 minutes).
Combine yeast mixture and all remaining ingredients, except salt, into a mixer fitted with the dough hook, mix to combine, add salt, and then mix until forms ball around hook and pulls from sides.
Remove and knead until shiny and bounces back when poked – transfer to a lightly oiled bowl, store in a room temp (68 – 75) spot until doubled in size. (I like to put mine in the oven to keep it free from drafts. Just make sure your husband doesn’t accidentally turn on the oven with the dough still in there…)
Once it doubles in size then I punch it down and let it rise for about another 45 minutes. Then if we’re not using it right away I wrap it in saran wrap and put it in a freezer bag in the fridge. Just make sure you take it out a little bit before you want to use it so it warms up to room temperature.
In terms of baking the dough we usually put it on a pizza stone at 425 for 7 minutes, take it out and top it with sauce and cheese, then bake it for another 7 minutes. ATH also recommends cooking in a cast iron pan (toast bottom on stove, top and then finish in a 425 oven until golden on edges).