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Writer's pictureChef Mark Kalix

Perfect Pizza Dough

Updated: Jul 23

Chef Mark taking the pizza out of the oven

Whether you’re a seasoned home chef or a novice in the kitchen, this recipe will help you create a delicious, versatile, perfect dough that can be customized to your taste. With just a few simple ingredients and some patience, you’ll have a base that’s perfect for any pizza topping combination. Check out the video recipe below.


YIELD

2 (12-inch) or 4 (8-inch) pizzas


INGREDIENTS

2 teaspoons instant yeast

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 cup water

3 tablespoons extra virgin olive oil


Pizza Fully Cooked fresh out of the oven

DIRECTIONS

  1. In a stand mixer fitted with a dough hook, add the flour, salt and yeast and mix briefly to combine. Turn the mixer on low speed, add water and olive oil and knead the dough until smooth and elastic, about five minutes. Alternatively, you can knead the dough by hand on a floured surface for about ten minutes.

  2. Shape the dough into a smooth ball. Place it on a floured surface and cover it with an inverted bowl, plastic wrap or a damp cloth. Let rise at room temperature for about one and a half hours, or until doubled in bulk.

  3. When the dough is ready, punch the dough down before dividing it into portions with a knife. With lightly floured hands, press out any bubbles that might have formed in the dough and form each piece into a small smooth ball. Place about 4 inches apart on a lightly floured surface and cover with plastic wrap or a towel. Let the dough rise a second time for about an hour before rolling it into the desired shape and thickness.

  4. Keep this dough in the refrigerator for up to 24 hours, or freeze it for up to a month. If you enjoy plenty of toppings, roll the crust out thicker to handle the extra weight and moisture. Prefer a thin crust? Use fewer toppings, but make sure they’re full of flavor.



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Instagram: @chefmarkkalix

Chef Mark Kalix in Cartoon Form
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