Great pizza at home can be a challenge. This recipe rises to that challenge! After many years of testing, we've found that this dough recipe, along with our pizza sauce mix, make a tasty and authentic pizza. Your family won't be able to get enough!
- 16 1/2 ounces (approx. 3 cups) bread flour, plus more for work surface
- 2 teaspoons sugar
- 1/2 teaspoon fast rising yeast
- 1 1/3 cups ice water
- 1 tablespoon vegetable oil, plus more for work surface
- 1 1/2 teaspoons salt
- 1 1/2 cups tomato sauce, made with SKORDO Pizza Sauce Mix
- 1 1/2 lbs shredded mozzarella cheese
- Toppings (pepperoni, sausage, veggies, whatever you like)
- Extra Virgin Olive Oil
- Dried Greek Oregano
- Grated Parmesan cheese
- In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 15 minutes.
- Add oil and salt to dough. Process until dough forms a satiny, sticky ball that clears sides of processor bowl, about 60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
- Remove dough from refrigerator and divide in half or in thirds, depending on how thick you want your crust. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 to 1 1/2 hours.
- One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees.
- Coat 1 ball of dough generously with flour and place on floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Sprinkle a pizza peel with corn meal. Transfer dough to the peel and stretch into 13" round.
- Using back of spoon or ladle, spread 1/2 cup pizza sauce in a thin layer over the surface of dough, leaving 1/2" border around edge. Evenly spread 1/2 cup of mozzarella over the sauce, followed by your desired toppings. Sprinkle with dried oregano and parmesan cheese. Brush the exposed edges of the crust with olive oil.
- Carefully place the pizza directly on the pizza stone and cook until the crust is browned and the top is browned and bubbly.