You guys this pizza dough is the BEST! I mean the BEST!!!!
We have literally tried ALL different types of flour, yeast, cooking styles, etc…because we are pizza people you know…and let me tell ya’…THIS IS IT!!!!
It’s not Eric’s recipe…he snatched it from the website SeriousEats. However, we have tweek’d it just a bit to fit our needs. It is light, chewy, and delicious. You can add whatever toppings you want but the dough is what makes this pizza so fabulous.
And without further ado….here it is.
- 10 ounces (about 2 cups) bread flour, preferably Italian “00” flour
- .2 ounces kosher salt (about 2 teaspoons)
- .15 ounces (about 1 teaspoon) instant yeast
- 7 ounces water
*We cut the original recipe in half which creates about four 10 inch pizzas which is the size of our cast iron skillet.
- In a large bowl combine flour, salt, and yeast. Whisk together.
- Slowly add small amounts of water to the flour, salt and yeast. Use hands to blend until all the dry flour is incorporated.
- Create a round dough ball and place in a clean lightly oiled bowl and cover with plastic wrap.
- Allow to rise for 4 hours. (@seriouseats calls for 8-12 hours…we have done both and have not found a difference in flavor or texture).
- Scoop out dough onto a lightly floured surface and hand form into 3 or 4 flat pizzas
- Turn oven on high broil.
- Put cast iron skillet on stovetop, turn on to medium-high, and let heat it up for a couple minutes.
- Slip the pizza dough into the skillet and then scoop on the sauce and other toppings.
- Let the pizza cook for a few more minutes. Small bubbles around the pizza should become visible.
- Using a spatula, lift up the edge of the pizza to verify that there are are some light char marks visible.
- Turn the stovetop off and slip the cast iron into the oven under the broiler.
- Once the cheese appears melted and there are light char marks around the crust, remove from the oven.
- Using a spatula, scoop pizza out onto a cutting board to let cool a few minutes.
- Slice and serve!