Five-Hour Pizza Dough
This is a basic pizza-dough recipe that makes a delicious, thin-crust pizza.
Makes 4 x 12"–14" pizza crusts
7 1/2 cups bread flour (850 grams)
2 1/3 cups water (552.5 grams) 75 to 78 degrees Fahrenheit
1/2 teaspoon instant active yeast (2 grams)
2 teaspoons salt
Pizza peel or pan dusted with semolina flour or cornmeal
- Combine the flour and water in a mixing bowl. Mix until thoroughly incorporated – the dough will still be shaggy.
- Cover with plastic wrap to prevent a skin from forming and allow to rest for 20 to 30 minutes.
- Add the yeast and salt to the flour-and-water mixture. Mix the dough with your hand and plastic dough scraper for a minute to incorporate the ingredients.
- Turn the dough onto a floured surface and knead by hand. Push the dough down with the heels of your hands, pull the opposite side of the dough up with your fingers, rotate the dough about 90 degrees, and repeat. Do this for about 8 minutes or until you gently push on the dough with your finger, and it bounces back.
- Divide into 4 equal pieces. Shape into tight balls, and place in a pan or plastic container that has been sprayed with cooking spray.
- Cover tightly and allow to rest for 4 to 5 hours before using, or retard the dough overnight in the refrigerator. (If you choose to leave overnight in refrigerator, remove dough from refrigerator about 4 hours before making pizza and allow to rest at room temperature.)
- Place pizza stone in oven. Preheat oven to 500 degrees F, or 650 degrees F for a wood-fired oven.
- Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Cover your hands with flour and gently stretch dough into a thin disc. Lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands. Or you can use a floured rolling pin to roll out your dough on a floured surface.
- When the dough is stretched to your satisfaction, lay it on the dusted peel or pan. Drizzle with a bit of olive oil and spread with fingers or spatula.
Assembling the Pizza:
- Lightly top crust with Three Pepper Ketchup (Original, Spicy, or More Spicy).
- Add toppings including mozzarella cheese. Add mozzarella first or last, anyway you like it.
Use vegetables that are fresh and in season. If you roast vegetables first in the hot oven, they become caramelized and sweet, then add them to the pizza. Try corn, asparagus, red peppers, or onions.
Mushrooms, sweat them first so they don't dry out
Fresh basil or spinach (if you add it under the cheese, it will be protected from the heat and retain more of its fresh flavor)
Thinly sliced fresh tomatoes
Sliced kalamata olives
Pepperoni, or pre-cooked bacon, sausage, or hamburger crumbles
Pre-cooked shrimp or crab meat
- Finally, top with some freshly grated Parmesan cheese
- Move pizza to hot pizza stone in oven.
- Bake until done the way you like it, for a few minutes up to 20 minutes, depending on your oven's temperature.
- Remove pizza and place on cutting board, cut, and serve.