I know that it sounds cliche but if you were to ask me about my favorite food it would be pizza. I love a good New York-style crust, or a thick and gooey pizza from Chicago. Pizza is perfect for a gathering of friends or alone at home with a glass of wine. Don’t judge. If there is one thing that I’ve been trying to master it would be how to make perfect pizza dough at home so that I can have pizza any time that I want. It’s also fun to be able to dress up your own ‘za sometimes!
Pizza Dough Tips
My go-to dough is for a thin, New York-style crust that can be made in your oven. This dough turns out a sturdy pizza crust, perfect for laying on the toppings. When stretched thin enough and baked, this crust gives a little snap to fold your slice in half. Just like a real New Yorker! I also love how easy this dough is to prepare. You pop all of the ingredients into your food processor, pulse and refrigerate. This dough uses the slow-ferment technique to develop the gluten.
Preparing Your Pizza
When I made my pizza this past weekend I decided to go with classic ingredients like Italian sausage, onion, olives and green peppers. This is one of my favorite topping combinations. I pulled out my OXO Grate and Slice Set to cut up everything. I even used it to shred my cheese! Speaking of cheese; Always use a whole-milk cheese. I spread a simple sauce onto my stretched out dough, topped it off with cheese and veggies and popped it into my oven for 12-15 minutes until it is perfectly golden brown. I let it cool slightly and cut through it with my OXO Pizza Wheel that is specifically made for my non-stick pan.
Cooking Your Perfect Pizza
When I make pizza at home I like to use my pizza stone and heat my oven to a super hot temperature. We’re talking 500º so that the thin crust cooks quickly, melts the cheese and makes it crusty. BUT I recently discovered the Non-Stock Pro Pizza Pan from OXO that cooks my pizza perfectly and allows it to slide with ease off of the pan. The textured patter on the pan allows air to vent under the crust and still achieve a crisp outcome.
If you want to bring your family together this weekend for a delicious meal then prepare the dough tonight, refrigerate overnight and you’ll be ready to go tomorrow around dinner. Bon Appetit!
- 22.5 ounces (about 4½ cups) bread flour, plus more for dusting
- .5 ounces (about 1½ tablespoons) sugar
- .35 ounces kosher salt (about 1 tablespoon)
- .35 ounces (about 2 teaspoons) instant yeast
- 1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
- 15 ounces lukewarm water
- Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
- Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5.
- Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
This post is sponsored by OXO. All opinions are my own.