This is a fantastic Pizza Dough recipe. I posted this recipe in the past only this time with a few variations or as I like to think, improvements. If you’d like to check out the original post CLICK HERE, but it’s only recently I have been able to film a better quality step by step tutorial. There are a few optional ingredients that will be labeled as such in the ingredients below just in case you want a straight forward authentic Pizza Dough. I use this dough in my Calzone’s and my Stromboli’s as well as the, obvious, Pizza Recipes I’ve posted in the past. All of which are listed below.
CLICK HERE for Margherita Pizza
CLICK HERE for Hamburger Pizza
CLICK HERE for Stromboli Supreme
CLICK HERE for Calzone
CLICK HERE for Canoe Calzone’s
Pizza Dough Ingredients:
Combine the following and let it stand 10 min. to activate.
You’ll know it’s activated if it doubles in size.
1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f
Separate bowl Combine in the following order
3 cups BREAD flour (All Purpose Flour works fine too)
1 tsp granulated sugar
1 tsp salt
1/2 tsp garlic powder
1/2 tsp Onion powder, (optional)
1 cup warm water
1 tsp Olive Oil
1 tsp Honey
FYI – I can cut this dough into 3rds, 1/3 for bread sticks and 2/3 for a pizza pie. The larger portion can flatten into a 14 inch pizza and I can roughly get about 8 bread sticks out of the leftover third. You will also get the best results letting this dough rise for an hour before pressing into shape. You should bake this crust with the oven temperature set as high as it will go and put the pizza pan on the lowest oven shelf height to ensure the bottom gets color and crisp. Just to give you an idea, my oven hits 550 f and I bake 6 to 8 minutes tops.