I threw away all my other pizza dough recipes after I tried this one. It is way better than Wolfgang Puck’s and the other serious pizza guys! It’s light and airy with the right amount of chew and so easy to make.
1-3/4 to 2 cups (start with 8 ounces) bread flour, plus more for rolling
1/2 teaspoon sugar
1 teaspoon dough enhancer (totally optional)
1 teaspoon instant dry yeast
1 teaspoons kosher salt
3/4 cups water, 110 degrees F
1 tablespoons olive oil, plus 2 teaspoons
Whisk the bread flour, sugar, dough enhancer (if using), yeast and kosher salt in a large mixing bowl.
Add the water and 1 tablespoon of the oil and mix with your hands until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Preheat your pizza steel or stone at 550 degrees.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough and turn it to oil completely, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 1 large or 2 medium equal pieces.
Cover each with a clean kitchen towel or plastic wrap and let rest for 10 minutes.
Shape your pizza crust on piece of parchment paper. Brush with 1/2 teaspoon olive oil, then add small amount of sauce, mozzarella cheese and toppings – not too many. Trim paper, leaving a tab on one side to grasp.
Slide pizza with parchment paper onto baking steel, using back of a baking sheet.
Bake at 550 degrees for 4-6 minutes. You have to start watching at 4 minutes because at that high heat, it browns up fast.
Cool pizza on rack so the steam doesn’t make it soggy.
