The perfect pizza dough is definitely a matter of opinion. We aren’t Italian, but this dough works for us. One thing we can guarantee is that preparing food from scratch for your family will always be better.
Whenever making dough or pastry, it's best to weigh the ingredients for optimal results. Being precise in your measurements will ensure consistency and success.
It is possible to use active dry yeast in this recipe, just let it dissolve before continuing on with the recipe. Technically the “instant dry yeast” we used did not have to be dissolved first in the water. It could have been added directly to the flour, but it is okay to dissolve it as well. However, “active dry yeast” does need to be dissolved first in lukewarm water.
This dough is enough for 8 smaller pizzas (approx. 6” to 8” thin crust pizzas).
If you freeze the pizza dough, just let it thaw overnight in the refrigerator. Whether you freeze the dough or just refrigerate it, let it come to room temperature before you try to shape it.
Refrain from washing your pizza stone with soap. Gently scrape off any baked on ingredients and lightly scrub with hot water.
Here are a few ideas for Pizza Toppings:
Pizza 4 Ways