Background: During our years long search for New York style pizza outside of the East Coast and trying to use store bought fresh dough (really hit or miss) we finally found a recipe that works every time and is not complicated. Inspired by Chef Rider’s Quick and Easy Pizza Crust recipe in Allrecipes https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/?recipeType=Recipe&servings=8
We use this dough for all our pizzas and calzones, and it stays fresh in the refrigerator for a couple days if necessary.
Ingredients:
1 package (0.25 oz or 2 ¼ grams) active dry yeast
1 tsp granulated sugar
1 cup of warm water (110 to 115 °F)
2 ½ cups bread flour
2 tbsp olive oil
1 tsp salt
Steps:
- Mix yeast, sugar and water into a stand mixer bowl and let stand for 10 minutes until creamy to proof.
- Add flour, salt, and oil. Beat with a dough hook until smooth.
- Formed into a ball and put into an oiled bowl to rest for one hour.
- Turn out dough onto a lightly floured surface and divide dough into 2 balls for pizza or 6 balls for calzones, yielding approximately 24 oz. dough.
- Store unused dough balls in a plastic bag with olive oil drizzled in, in the refrigerator or freezer until use.
Good to know.