After a long search for New York style pizza outside the East Coast, we tried store bought fresh dough, but it still didn’t work for us. We finally found a recipe that works every time and is not complicated. I use this dough for all our pizzas and calzones, it will stay fresh in the refrigerator for a couple days if necessary.
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.
Check out our pizza and calzone recipes in Bob Johnson’s cookbook, The Left Over Ranch Cookbook: Memories on a Plate.
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 or 00 flour
2 tbsp olive oil
1 tsp salt
- 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.
Find the recipes in Bob Johnson’s Left Over Ranch Cookbook, available at multiple retailers including Amazon, Barnes & Noble, Walmart, World of Books and direct from the Publisher IngramSpark.
