REAL Pizza Dough!

After a decade of trying recipe after recipe I have finally found a good AMAZING pizza dough!  Hallelujah!  I found this King Arthur blog post that walks you through all the steps, but I broke it down for my printed recipe.  Here's the original post if you want to take a look: https://blog.kingarthurflour.com/2015/01/05/best-pizza-youll-ever-make/?go=ETW16F2_B1&trk_msg=4N2J85VUPEUK323ERNBJK1IQKC&trk_contact=8JLPT4O9CS4MJGMJ6KBOKMQPNS&trk_module=wel&trk_sid=58SQ436S52T10O76KEVGDN9EB8&utm_source=listrak&utm_medium=email&utm_term=http%%202f%2fwww.kingarthurflour.com%2fshop%2flanding.jsp%3fgo%3dETW16F2_B1&utm_campaign=welcome&utm_content=step2-recipes-blogs

This dough doesn't make a dense crust, but an airy, chewy piece of perfection.  Thin in the middle and thick on the edge.  So yummy!  I am so glad I tried this because I had all but given up on homemade pizza... my family all complained when I made it and my kids said they'd prefer Little Caesar's haha!  This dough is definitely a game changer.

Also, I didn't let my dough rest for the full 24 hours, as recommended, but I did let it rest for 5 and that worked well.

Pizza Dough (King Arthur – PERFECT)

500g Unbleached All-Purpose Flour (approximately 4 cups + 2 tablespoons)
2 teaspoons active dry yeast
4g granulated sugar (1 teaspoon)
16g salt (2 1/2 teaspoons)
370g lukewarm water (1 1/2 cups + 2 tablespoons)

Mix the dry ingredients, then add the water. Stir until just combined – the dough will look lumpy and might be too moist at this point.  Remove dough hook and cover with towel.  Let sit for at least 5 hours and up to 24 hours.

Preheat the oven to 475-500 degrees with pizza stone inside.

Transfer dough onto well-floured silicone mat and cut into four even pieces.  Stretch each piece and refold back onto itself (like you’re shaping a roll).  Put dough into bowls and cover loosely with towel.  Let rise in warm place (oven that was preheated to warm and then turned off works well) for 45-60 minutes.

On well-floured silicone mat, lay each piece of dough flat and poke holes all around the middle of the dough (not piercing through all the way) – don’t touch the edge of the dough.  This will allow the crust to remain thick and bubbly.

Lift the dough and, using your knuckles, begin to pass the dough back and forth between your hands to gently stretch the middle.  Stretch it until it is about 12 inches in diameter.  Place dough on sheet of parchment paper and trim parchment around edge of dough.

Add sauce and toppings and transfer to pizza stone (including parchment paper).  Bake for around 8-12 minutes, or until dough is light to medium brown around edges.