America's Test Kitchen Pizza Dough
-16.5 oz BREAD flour (if you
don't have a food scale, it's just a tiny bit under 3 3/4 cups...it
converts to about 3.7 cups vs 3.75 cups if that helps any)
-2 tsp sugar
-1 1/2 tsp yeast
-Blend these 3 ingredients together in food processor or kitchen aid.
-Slowly pour 1 1/3 cup ICE water into mixer until there are no dry patches of flour mixture.
-Let this mixture sit for 10 minutes to REST.
-Then, add 1 1/2 tsp salt and 1 tablespoon vegetable oil (I do olive
oil too, just whatever I feel like). Blend for about 30-60sec. *it will
be sticky but have a satin texture.
-Put oil on the counter and knead the dough for 1-5 minutes, until it's all nice and smooth.
-Shape into a ball and put in a lightly greased bowl for a minimum of
24hrs and can sit for up to 3 days (the reason it needs to rest for this
long is because it becomes more flavorful over time and less elastic)
-After it has rested in the fridge, divide the dough into 2 balls and
place on greased cookie sheet and cover w/ greased saran wrap. Let it
sit for 1hr
-Then, flour both sides of the ball and shape into a
12inch sized pizza. *make sure that the center is thinner, so after
rolling it out, use your fingers to press down on the center.
-It's best with 1/2cup of sauce ( I use Prego Original & Lauren uses a different kind.) and 1-1 1/4 cup of cheese. This is a thinner crust so I wouldn't pile on the ingredients. It'll just make your slice fall in your lap.
-Place in preheated oven at 475*-500* (if you have a pizza stone, set the
stone 4-5 inches from the top and leave it in the oven as it preheats).
Cook for 10-12 minutes and rotate 1/2 way through. I like to cook it on the low rack then half way move it to the top.
-My favorite kind is BBQ Chicken. I use KC Masterpiece sauce, cooked chicken, a little garlic mixed in the sauce and onions, tomatoes or olives on top. SO GOOD!!!