Friday Night Pizza Dough

Friday Night Pizza Dough

My brother made pizzas for our whole crew one night this summer. I believe there were 8 pizzas. We ate them all. The crust was super thin and crispy – just how I like it. I ate an embarrassing amount of pizza. My mom was exclaiming over the crust and Pete said, “it’s from Becca’s website”.  

I was shocked when he told me. The recipe for Friday Night Pizza Dough made one big pizza and the crust was generously thick. Pete divides that dough in two and rolls them nice and thin. Though I still prefer this dough for a crowd (it makes four, 12 inch pizzas), this recipe is what’s written on a post-it inside my spice cabinet and is most commonly used since it’s mindlessly easy (no kneading! The food processor does the work). 

I rub olive oil around the edge of the dough and sprinkle it with kosher salt. I spread this sauce nice and thick and top it with a sprinkle of garlic powder, oregano, and kosher salt/pepper. Then I top with mozzarella and parmesan cheese. Perfection.

Friday Night Pizza Dough

Makes 1, 14-16 inch pizza (or two thin crust 12 inch pies)

2 1/4  c. all purpose flour

1 tsp. rapid rise yeast

1/2 tsp. kosher salt

3/4 c. warm water

1. Place flour, yeast and salt in food processor. Pulse several times to combine. With motor running, drizzle in warm water. Process about 30 seconds or until dough pulls together. Remove from canister and knead gently to bring together in a cohesive, elastic ball.

2. Spray a bowl with nonstick spray or olive oil and place dough ball inside – turn to coat in spray. Cover with plastic wrap and let rise 1.5 – 2 hours.

3. Place a square of parchment paper on counter top and plop dough on top. Press out gently with hands (or roll with pin if you prefer). Top and bake.

I use a pizza stone – heated in 475 degree oven for at least 45 minutes. I heat oven to 500 before placing pizza inside. I bake pizza whilst on parchment paper, placing it in and taking it out with a cutting board. Bake until cheese is bubbly and crust is golden at the edges – usually about 12 minutes. 

 

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