Like I mentioned before, Julien is the dough master in this house. He worked in a kitchen when he was a student and has lots of pizza making experience (yeah, he probably even flips the dough while I’m not looking).
You can make and freeze this pizza dough ahead of time. Freeze, in a zipper bag twice the size of your dough to accommodate further rising.
I rarely use a tomato sauce on my pizza, I prefer mixing basil pesto, garlic and olive oil together to use as a sauce instead.
Easy Peasy Chocolate Mousse Milk Chocolate Chip Cookies
Makes 2 medium sized pizzas
- 2 ¼ tsp. quick rise yeast
- 1 cup warm water
- ½ tsp. salt
- 2 tsp. olive oil
- 2 ½ ( + an additional cup if needed) all-purpose flour
- 1 tbsp. cornmeal
- In your mixer bowl, dissolve yeast in warm water. Add salt, olive oil and 2 ½ cups of flour. Attach dough hook and mixer bowl to your stand mixer and turn on to speed 2 for about 1 minute.
- If needed, add remaining flour, ½ cup at a time and mix for about 2 minutes until dough cleans sides of bowl and clings to dough hook.
- Place dough in an oiled bowl and flip to cover all sides. Cover with plastic wrap and let rise for an hour or until doubled. Punch dough down.
- Preheat oven to 450°F
- Brush your pizza pan with oil and sprinkle with cornmeal. Press dough across bottom of the pan while forming a collar to hold the toppings.
- Bake crust for 8-10 minutes without the toppings.
- Remove from oven, poke any big bubble, brush with sauce and add toppings. Return to oven for 15-20 minutes (depending on your toppings)
Adapted from: KitchenAid Stand Mixer Recipes