We’ve tried a lot of pizza dough recipes over the last few years. We love pizza and it’s been a personal challenge to make it perfect. I’ll share our pizza sauce recipe this summer when we have tomatoes again for the sauce. I’m now working (and so far failing) at making some homemade pepperoni for it. We’ll eventually perfect pizza completely. Currently we’ve perfected pizza dough though. And it freezes well. It requires some “think ahead” time but it helps develop the flavor so much more. I recommend a rise of 8-12 hours. A little more is okay, 8 is pretty much the minimum though. Also, a scale is better for this recipe, but I’ll include cups in case as long as you promise to be aware that the water might need a little adjustment. A cup of flour can vary between 4-6 ounces (113-170grams) in weight per Michael Ruhlman ‘s amazing book, I find my white whole wheat is closer to 6 ounces, but have went with the average of 5 ounces for my conversion.
Note: I’ve adapted this from this recipe on Smitten Kitchen (also check out her pizza making tips), I’ve adjusted it for whole wheat flour, the cups measurement are quite different but by weight it is the same. It does not adjust as well to a shorter rise time though.
375 grams flour (roughly 2.5 cups)
1/4 teaspoon active dry yeast
1 teaspoon salt
1 1/4 cup warm water (start with 1 cup and up to 1.5 cups water if measuring cups of flour versus weight)
Mix all the ingredients together well, knead a little bit. Yes, that simple. No proofing yeast or anything. It won’t be a smooth, perfect ball. That’s okay. It will be wet as well. Place in a bowl, cover and let sit for 8-12 hours.
When ready to cook, preheat the oven to 475 degrees, if using a stone and parchment paper place the stone in the oven to preheat. Cover the counter top in flour and roll the ball of dough in the flour. The easiest way then is to cut a piece of parchement paper the size of your pan (I prefer a stone but it is not necessary). Then using flour covered hands and flour the ball of dough gentle stretch until fits nicely on the parchment paper. Curl the edges up a little.
Then add your sauce, cheese, and toppings. Pop in the oven at 475 degrees until cheese is bubbly. Usually less than ten minutes.
If you want to freeze the pizza: Make into 2-3 smaller crusts that will fit into a ziploc freezer bag. Put the pizzas in the freezer with the sauce, cheese, and toppings on it on top of the parchment paper (and placed on a pan to keep it steady). Let it freeze for a minimum of four hours and then wrap in foil and pop in a ziploc bag. When ready to cook let sit at room temperature while the oven preheats to 475 degrees. Place on a pan and cook until cheese is bubbly, about 12 minutes.