Pizza Dough

My brother threw many outdoor pizza parties back in the day when he had a beautiful brick oven in his back yard. When he purchased it, he was able to fly to San Fransisco to be taught by a master in the pizza making field. He came home with a perfect crust recipe and the skills to make some of the best pizza out there. I have wanted a pizza oven ever since. There are now some great little propane pizza ovens out there now that can fire up to the 900 degree temp needed to make the perfect crust. We went with the Roccbox that has made all my pizza party dreams come true. This crust is perfect. Make sure you let it rise for that perfect, bubbly and airy texture. 

Ingredients:

4 C. all purpose flour or 00 flour (no bread flour)
1 t. salt
1  3/4  c. warm water
2 tsp. yeast 
1 T. olive oil
1 tsp. sugar

Directions:

Mix yeast with warm water and sugar in a large bowl or bread mixer. Let sit a few minutes until foamy then add the oil.  Add 3 cups of flour and the salt. Mix either with a spoon or bread mixer until sticky. If mixing by hand, add additonal flour until the dough is barely sticky then let rest for 8 minutes. Knead again until smooth and elastic. If using a bread mixer, add flour until dough just pulls away from the side and is slightly sticky, let it rise. Put a little olive oil on the dough and cover with plastic wrap and let rise for 4 hours or longer. I have used it after 1 1 /2 hrs and after 24 hrs as well. The dough will be lighter if you let it rise longer. If you want to let it rise for the 24hrs, its good to let it rise in the fridge on a slow rise then remove it to let it rise more if needed. 

Roll to the desired thickness on semolina or flour and top as desired. Pizza dough is great on the grill as well.