- 2 packages (5 teaspoons) active dry yeast
- 2 1/2 cups warm water
- 2 teaspoons sugar
- 1/4 cup olive oil
- 5 cups bread flour (though I’ve used AP flour with no problems!)
- 1 Tablespoon kosher salt
- All purpose flour and cornmeal for rolling and shaping
Form the dough into a ball and transfer it to a large, lightly oiled bowl for rising. Cover the bowl with plastic wrap and set in a warm, draft-free spot until it doubles in bulk, about 90 minutes to 2 hours. For a more flavorful crust, make the dough up to this point, punch it down, cover the bowl with plastic wrap and refrigerate overnight. Let the dough come to room temperature before shaping.
FOR BAKING:
Place a pizza or baking stone on a rack in the lower third of the oven and preheat to 500 degrees Fahrenheit for at least 30 minutes before baking (though I’ve done just fine using a pizza pan). Turn the dough out of the bowl onto a lightly oiled work surface. Cut in half with a sharp knife or bench scraper. Gently shape each half into a loose ball. Cover loosely with a kitchen towel and let rest for 10 minutes. One at a time, lightly dust each dough ball with all purpose flour and roll it out into a round of 12-14 inches in diameter. Spread 1/4 cup cornmeal on a baker’s peel (or your pizza pan) and transfer the dough round to the peel or pan.
Top the pizza crust with your desired sauce and toppings (be creative! Our favorites range from the traditional Margherita, to Cajun with leftover chicken and andouillie sausage and peppers, to Thai style with peanut sauce!) and then either slide the pizza from the peel to the baking stone, or just slide the pan in the oven, and bake until the crust is crisp and brown, 10-15 minutes. Once baked, remove from oven and let rest for about five minutes before cutting to serve.
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This is yummy! I've made lots of pizza crusts (we make homemade pizza most Saturdays), usually whole wheat, and this one is definitely very good. My children devoured it. I used 3/5ths sprouted wheat flour and 2/5ths white flour. Although it was way too sticky, so I used probably 1 1/2 cups additional white flour. Very good! Thank you.
Hello! This is my first comment although I started trying out your recipes a week or two ago for sourdough. I’m wondering if this could be converted to sourdough or at least a soaked dough? I’m new to sourdough and haven’t done any recipe conversions yet.
Hi Rebecca!
Thanks for the comment! Good luck with your adventures in sourdough, let me know if you have any questions!
I actually already have a sourdough pizza dough recipe on my blog right here. It was based on this recipe originally. Now that I’ve made it several times I find I tend to double the original sourdough pizza recipe to make enough for our growing family, but it works well for us!
In regards to soaking, you could certainly try, but personally, I don’t tend to soak things with only white flour in them since the point of soaking is to break down the phytase to make them more digestible, which is located in the bran and germ of the wheat, and since white flour has already had both of them removed, I don’t see the point and haven’t had any digestion issues either way without soaking white flour recipes. Whole grain flours I definitely see an improvement both in digestion and just general use in recipes when they’re soaked, but by using sourdough, the soaking is already kind of done for you!
Hope this helps and let me know if you try the sourdough pizza dough recipe!
Best,
Sarah