Best Ever Pizza Dough

The very first experience I had in a professional kitchen was with pizza. I was about 14 years old and at that time but I knew that if I wanted to learn the ins and outs of cooking I needed to take notes and so I did. The problem though was that the quantities that we used were “industrial” size (60 lb of flour, 2 cups of salt, etc), so at the end of the shift I sat down with my notebook and a pencil and started writing my very first recipe.

I used that same recipe for years, shared it a lot of people by either cooking for them or sharing the actual recipe. I was known in my high school as the “pizza kid”, believe it or not, it was a very good chick magnet!

Over the years, I kept changing the recipe as my palate and experience with food developed and finally, after 15+ years of experimentation, trial and error and several pounds gained, I can say that this is it, this is the best pizza dough yet.

Now, although the preparation is simple, it requires patience and exactness. The weights in metric system allow for better control and although you might not be familiar with it the results are amazing, trust me. Your efforts will be rewarded.

 

This recipe can easily be doubled and the dough can be used to make calzone as well.

Note that the Olive oil is measured in grams, grams?, yes, grams! Simply weight the olive oil instead of using measuring spoons

Try it, let us know your results and rate the recipe below

Don’t forget to check out our tips section for a tutorial on how to hand roll the perfect pizza!