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.
- 400 grams All Purpose Flour
- 2 grams Yeast
- 8 grams Salt
- 4 grams Sugar
- 250 ml Water (warm)
- 12 grams Olive oil
- In the bowl of an electric mixer fitted with the dough hook, mix flour, yeast, salt and sugar
- Add water and mix on low until you get a uniform dough
- Add olive oil and keep kneading for 4 to 5 minutes
- Divide dough into 2 11.5 oz balls, put them in an airtight container and let the dough rise in the refrigerator overnight
- When you are ready to assemble your pizza, remove the dough balls from the fridge at least 1 hour before baking and let it come to room temperature
- In the meantime, preheat your oven to 550°F
- Roll the dough on a floured surface, top with your favorite ingredients and bake for 4 to 6 minutes
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!0