Recently a friend on Facebook asked me for a simple pizza dough recipe. Over the years, I’ve accumulated quite a few of them, each with its own tip or trick to achieve the ideal crust. But since easy execution was the determining factor, I opted to send him the one below. (Unfortunately, I do not know the source of this recipe.)
In addition to being simple, it yields a very crisp, crunchy pizza and it’s the one I’ll typically turn to for a last-minute pie.
I use half of the recipe’s dough at a time to make a 12-inch pizza. I bake it on a pizza stone on the lowest shelf of a 500° F oven for about 15 minutes or just until the crust turns a light brown. (I store the other half of the dough in the fridge and bring it to room temperature before rolling it out.)
While we enjoy this pizza a lot, I am still looking for a way to increase its “chew factor.” Any suggestions would be appreciated.
3 scant cups of 00 flour
½ T salt
¾ cup warm water
½ tsp sugar
1 package yeast
Mix with paddle of a stand mixer. When it forms a ball change to dough hook and knead for 3 minutes.
Allow to rise for 2+ hours in a greased bowl, covered with plastic wrap. It should double in size.
Punch it down with your fist and divide into two equal parts.
Roll out each half into 12” or 13” pizzas. You will need some extra flour on your board or table and on your rolling pin.
More often than not, I use this crust for a Pizza Margherita and sometimes top it with either arugula and prosciutto or a fried egg. The sauce for the pizza is made from uncooked, canned crushed San Marzano style tomatoes, a little olive oil, salt, pepper, and oregano. For cheese, fresh mozzarella and some grated pecorino Romano. I finish it with some torn fresh basil and a drizzle of extra-virgin olive oil.
Wine Pairing: Chilled Gragnano or Lambrusco