I’ve given pizza a lot of attention on this blog. I’ve dived deep into the world of bread baking, dough, specialty flours, and varieties of yeast. I consider my adventures in pizza to be essential and foundational. Here’s a quick recap:
- My blog about the perfect recipe for one pizza, Peter Reinhart’s Napoletana Pizza Dough
- My blog about adapting the Reinhart/Bread Baker’s Apprentice Pizza Dough for grilling
- My blog about the perfect single serving pizza dough recipe
Recently I realized I need just one go-to pizza dough recipe. It’s not that the above recipes are inadequate in any way, I just desire to commit one really stellar, signature recipe to memory and then, go forth and conquer. I’m happy to report I’ve finally found it.
Domestocrat’s Perfect Homemade Pizza Dough Recipe
(yields one delicious pie)
1 cup King Arthur Sir Lancelot flour
1/2 cup King Arthur bread flour
1/2 cup King Arthur whole wheat flour
3/4 tsp. yeast
1 tsp. kosher salt
1 tbsp. extra virgin olive oil
1 tsp. sugar
1 & 1/4 cups warm water
Before going any further let’s talk flour. Here is my triumvirate:
I exclusively use King Arthur flour products (King Arthur Sir Lancelot flour, King Arthur bread flour, and King Arthur whole wheat flour). They are extremely high quality, produce excellent results whether you’re baking pizza, cookies, bread, cakes, etc., and I really believe in the company and want to support it. The Sir Lancelot flour is particularly important in breads because it’s high gluten which adds extra chew and great texture.
Also, using good yeast is a must.
I swear by SAF Red Instant Yeast (also available from King Arthur). It stays good for over a year if kept in the freezer, it doesn’t need to be proofed before baking, and the whole package will make 96 loaves of bread. For under $6, I’d say that’s a no brainer.
The hardest part (procuring good quality ingredients) is over, let’s make some pizza. All you need is time, patience, and to follow these seven steps:
Step 1 – Combine all of your ingredients whether in a bowl or stand mixer. Knead for at least 5 minutes.
Step 2 – Move the dough to a greased glass bowl covered with a kitchen towel.
Step 3 – Proof your dough for at least an hour. Pro tip that I learned from Joy The Baker: Turn your oven on to 200 degrees and set the proofing dough bowl on top of the oven. Proofing dough needs warmth to rise and this works beautifully, especially in the winter. Also, this works best with a gas oven.
Step 4 – When the dough has fully risen, preheat your oven and pizza stone at 500 degrees.
Step 5 – Sprinkle a clean surface liberally with cornmeal, roll out the dough to your desired size, place the dough on your pizza stone, and parbake for 2-5 minutes.
Step 6 – Remove the dough from the oven then add sauce, cheese, and toppings. Bake the pizza for another 10-15 minutes depending on how done you like it.
Step 7 – Cool for 5 minutes. Then enjoy!
Red pepper flake on top is a must. Garlic salt too if you have it. John likes pepperoni. I think simple is best when it comes to pizza but whatever floats your boat.
Do you have a go to pizza recipe? What are your favorite cooking methods? What are your must have toppings?
Domestocrat 
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