Ingredients:
All-purpose flour (preferably unbleached): 3 ½ cups (20oz or 565g)
Water: 12oz (355ml), Warm (110°F/45°C)
1 packet active dry yeast (fast rising or highly active yeast): 2 ¼ teaspoons (7g)
Sugar: ½ teaspoon (1g)
Salt, fine granulation: 1 tablespoon (18g)
Extra virgin olive oil: 1 tablespoon (14g)
Semolina flour or medium granulation corn meal: For dusting your pizza peel
Instructions:
Proof Your Yeast:
Add one packet of yeast to warm water (110°F/45°C) and stir to dissolve. Add ½ teaspoon of sugar and set aside. If the yeast gets foamy and smells like bread, it's active.
Measure & Mix:
Combine the flour, salt, and oil.
Add Proofed Yeast Mixture:
Fold in the yeast mixture until the dough is shaggy and doesn't stick to your hands.
Knead Your Dough:
Hand Kneading: Place your dough on a lightly floured surface. Press down with the palm of your hand, press it forward, fold it over, and repeat until smooth and elastic.
Stand Mixer: Use a dough hook on medium-low speed until you have a shiny, smooth ball of dough.
Dough Rising & Storing:
Quick Rise:
Room Temp (75°F/24°C): about 2 hours (then refrigerate or freeze)
Fridge: 3-5 days
Freezer: 3 months
Cold Rise:
Room Temp (75°F/24°C): about 2 hours (thawed and/or risen from the fridge)
Fridge: 3-5 days
Freezer: 3 months
From the Freezer:
Room Temp (75°F/24°C): 24 hours to thaw and rise
Fridge: use within 1 day after thawed
Do NOT refreeze thawed dough
Perfect Pizza Sauce
Ingredients:
Tomato sauce: 1 can (15oz or 425g)
Tomato paste: 1 can (6oz or 170g)
Olive oil: 2 tablespoons (30ml)
Garlic, minced: 2 cloves
Dried oregano: 1 teaspoon (1g)
Dried basil: 1 teaspoon (1g)
Dried thyme: ½ teaspoon (0.5g)
Salt: 1 teaspoon (6g)
Sugar: 1 teaspoon (4g)
Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)
Water: ½ cup (120ml)
Instructions:
Heat the Olive Oil:
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add Tomato Sauce and Paste:
Stir in the tomato sauce and tomato paste until well combined.
Season the Sauce:
Add the oregano, basil, thyme, salt, sugar, and crushed red pepper flakes (if using). Stir to combine.
Simmer:
Add the water and bring the sauce to a simmer. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
Cool and Store:
Let the sauce cool before using it on your pizza. Store any leftover sauce in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.