Ready for a gentle rest...
I started making this pizza dough recipe out of necessity when my kids were very small. Back then, we lived in the beautiful Blue Ridge mountains of northern Georgia near the Tennessee border. Needless to say, there were not any pizza places nearby. We lived at least an hour drive away from civilization. This versatile pizza dough recipe has been the basis for countless meals in our home. It has served our family very well over the years. A mixer makes things a bit faster, but it is not a requirement. Hand mixing is always a nice option. I hope you like it as much as we do. Please share and enjoy with your friends and family!
Gently mix the warm water into 1 1/2 cups of the flour along with your packet of instant yeast to get started...
Add 1 additional cup of flour and knead well until it looks like this...
Add 1 more cup of flour. The dough will get kinda shaggy, then smooth out as it is kneaded...
Turn the dough out onto a well-floured work surface, and knead by hand until smooth and elastic.
Cover your dough with clean and dry kitchen towel to rest and rise...
I told you we used to live far away from it all. This was the beautiful view from the side of our property!
My Favorite Homemade Pizza Dough!
2 cups warm water (122 degrees F or 50 degrees C)
2 tsp quality salt
3 1/2 cups quality organic all-purpose flour
1 packet instant dry yeast
Directions:
Place the 2 cups of water in a saucepan over medium heat.
Add the 2 tsp of salt to the water and gently warm until it reaches 122 degrees F (50 degrees C).
While the water is warming up, add 1 1/2 cups of the flour to your mixing bowl.
Add the packet of instant yeast to the flour and mix well.
Gently pour in the 2 cups of warm water.
Mix everything until you have a soupy kind of batter. (see pics above)
Add 1 additional cup of the flour and stir well until the batter begins to thicken.
Add the final 1 cup of flour until everything smooths out into a ball.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic.
Cover the dough with a dry cloth to rest and rise until doubled in bulk.*
*Notes
Instead of covering your dough with a cloth on the counter to rise right away, do yourself a favor and allow the dough to pick up some additional flavor. You can accomplish this by placing your dough in an airtight container and placing it in the refrigerator overnight. When you are ready to use it, simply remove it from the fridge and let the dough rise at room temperature covered with a dry cloth. The difference in flavor is amazing!
2 tsp quality salt
3 1/2 cups quality organic all-purpose flour
1 packet instant dry yeast
Directions:
Place the 2 cups of water in a saucepan over medium heat.
Add the 2 tsp of salt to the water and gently warm until it reaches 122 degrees F (50 degrees C).
While the water is warming up, add 1 1/2 cups of the flour to your mixing bowl.
Add the packet of instant yeast to the flour and mix well.
Gently pour in the 2 cups of warm water.
Mix everything until you have a soupy kind of batter. (see pics above)
Add 1 additional cup of the flour and stir well until the batter begins to thicken.
Add the final 1 cup of flour until everything smooths out into a ball.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic.
Cover the dough with a dry cloth to rest and rise until doubled in bulk.*
*Notes
Instead of covering your dough with a cloth on the counter to rise right away, do yourself a favor and allow the dough to pick up some additional flavor. You can accomplish this by placing your dough in an airtight container and placing it in the refrigerator overnight. When you are ready to use it, simply remove it from the fridge and let the dough rise at room temperature covered with a dry cloth. The difference in flavor is amazing!
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