Ryan loves pizza. He really loves it. And when I say love, I mean we order it at least once a week, he asks for it three times a week, and we keep an emergency boxed pizza in the freezer in case of, well, a pizza emergency.
Now me, I would say that I like pizza. I would even say that I really like it. I can handle, nay, even enjoy eating it once a week, I can handle shutting him down the other three times in the week, and I can even handle replenishing the emergency pizza in our freezer when it goes missing a few times a month. (Although I will not eat that frozen cardboard for fun.)
When it comes to pizza, Ryan is what I call monotonous (he might rather be known as a purist). He only wants pepperoni pizza. No frills, no fuss, just pepperoni. He doesn’t care if it’s frozen or fresh, so long as it’s just pepperoni.
This here pizza dough can be used for any kind of pizza you prefer, whether you’re a purist or looking for something a little more adventurous. This dough makes a thin crust, New York style pizza.
Makes enough for three 12-inch pizzas
2 ¼ t. active dry yeast
1 c. warm water (105 to 115 degrees F)
1 ¼ c. ice water
1 t. sugar
1 T. salt
2 T. olive oil
5 ¼ c. bread flour, plus more for dusting
corn meal for dusting pizza stone
In a small bowl, using a fork, stir yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes. In another small bowl, combine the cold water, sugar, salt, and olive oil. Stir to dissolve the sugar and salt. Place 5 ¼ cups of the flour in the bowl of a stand mixer. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough for about 1 minute, incorporating as much of the flour as possible. The dough should look shaggy. Fit the mixer with the dough hook and knead on medium-low speed for about 4 minutes. It will be a little sticky but shouldn’t stick to your hands.
Add only a minimum amount of flour to the work surface to keep dough from sticking. To prepare the dough for rising, separate the dough into thirds to form three even portions. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in a 1-gallon plastic bag. Squeeze out all the air and seal the bags, allowing enough room for the dough to double in size. Refrigerate for at least 10 hours or up to 2 days.
Remove from the fridge 1 hour before using to allow the enough time to come to room temperature. Spread out on pizza stone or oiled baking sheet, dusted with corn meal, to pile on the toppings then bake in pre-heated oven at 500 degrees F for 9-10 minutes.
Baker’s note: Make this dough the day before you want to eat the pizza. That way you split up the work time and allow the dough to rest for the proper amount of time. Plus we all know topping the pizza is the most fun and rewarding part of homemade pizza.