Pizza Dough

This recipe uses Midtown Mix Pizza Dough Base, be sure to check out other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Electric mixer, preferably a stand mixer with dough paddle attachment (not bread hook)

• Baking sheets or pizza stone

• Parchment paper

• Oil spray or brush

Ingredients:

• 2 1/2 cups warm water - about 100°F. This is warm (not hot) tap water, or a cosy bath temp

• 1/4 cup vegetable or olive oil

Preparation:

Do NOT preheat the oven for this recipe

Note that this dough requires rising and pre-baking steps before topping and baking again, so start process well ahead of meal time. There is still plenty of “hands off” time, so can make a for a fun meal to prepare while hosting friends or family.

Using parchment is an excellent way to prevent mess, but spray or brush it with oil to prevent sticking, especially while shaping the dough before pre-baking.

Step 1:

Add Midtown Mix Pizza Dough Base to mixer bowl. Turn on mixer to low speed while pouring in water, then oil.

Step 2:

Once liquid is incorporated, turn mixer up to medium high speed and mix for 5 minutes. Dough will be more like a batter than a glutenous pizza dough. Scrape sides of bowl, consolidate dough at the bottom of the mixing bowl and cover bowl with a clean cloth (keeping it at the top of the bowl to prevent sticking to the dough).

Step 3:

Let dough rise in warm area for about 90 minutes to nearly double in size and decant onto greased parchment paper. This recipe will make 2 crusts pressed to the full areas of half sheets (18’ x 13’), but if you prefer a thicker, chewy pizza, don’t press it out as thinly. Using a piece of greased parchment paper (or plastic cling wrap), press the dough into desired shape and size, leaving a slightly thicker edge if preferred.

Step 4:

Turn oven on to 325°F and immediately move sheets into oven (still on their parchment sheets). Bake for 45 to 50 minutes until crusts are starting to brown and underside of crust is dry.

Step 5:

Add desired toppings and cook pizzas at high heat (500 if your oven will go that high) keeping a close eye to prevent burning, cooking for 3-7 minutes. Parchment may singe or burn at this heat, so either remove or remain vigilant to prevent fire.

Tips and Ideas:

Recipe makes for a fun family meal if everyone gets to pick their own toppings and make their personal pizza. Shape the dough into different shapes or mini sizes for each person.

Stick with the classic red sauce and mozzarella or play with different toppings ideas - garlic oil or pesto sauce, ricotta or goat cheese.

If topping pizza with vegetables, toss them in a little oil and salt before adding to the pizza to prevent charring

Save some crusts for later if desired, simply let cool after step 4 and wrap tightly for storage in freezer for up to a month.

Dough will be consistency of a batter