I have been making pizza for a few years now as a hobby at least twice a week. My recipe is unorthodox from everything else I have read here , and all the books I have read. I have taken the best recipes and pointers and came up with this fairly quick and easy recipe which I now use exclusively. This dough gives a a thin crisp outer crust with nice moist inner crust with a good chew and alot of flavor. Here we go:
3 cups Stone-Buhr unbleached white bread flour
1.5 tsp Kosher salt
1 Tbls honey
1/2 tsp saf yeast
1 tsp olive oil
1 cup ROOM TEMERATURE water
1)Place the yeast in the kitchen-aid mixer bowl. Add the honey with the water. hand whisk and let sit for ten minutes.
2)In a seperate bowl, mix the flour and the salt.
3) Pour the flour mixture into the mixer, put on the dough hook , and mix slowly scraping the sides with a spatula if neccessary until the flour forms a ball. Turn off the machine and let the dough rest 5 minutes.
4)Now for the unorthodox part that gives this dough a great crust in a short time. Place a measuring cup full of water in the microwave until it boils and steams up the microwave.
5)add the tsp of oil to the dough and mix for ten minutes until the dough is nice and smooth and elastic.
6)place the dough ball in an oiled metal bowl, DO NOT COVER and place in the warm moist microwave until the dough doubles in bulk, about 2 hours.
7)Heat the oven to 425 and place your stone wherever it works best.
after the dough has risen, flour your hands and cut the dough in two equal pieces. Take each piece of doughplace in your hands and form two mushroom-like balls with them. Place them on a lightly floured plate and let rest for 20 min.
9) Flour your peel, shape your crusts, apply your sauce and toppings and bake until done.( about 8 mins ).
A few things here the die-hards will notice.
1) I dont us a lot of oil and I don't mix it until the ball forms. In my experience oil makes the dough heavy and lifeless so I use very little.
2) I do not let the dough rise in the refrigerator. I did this for years, and It does make the dough easier to handle , but I also think part of a great dough is letting the yeast work in a warm, humid enviroment not a cold dry one.
3) I also do not use high gluten flour. It is just too much of a hassle to get. The Stone-Buhr bread flour works great and is also consistent.
Let me hear some opinions.