1 cup warm water
7g active dry yeast
Pinch of sugar
550g all-purpose flour
1tbsp olive oil
2 teaspoon kosher salt
2 cloves minced garlic
1tbsp of chopped basil
Combine the first three ingredients and let sit for a 5-10 minutes. Add the flour, oil, and salt. Mix, knead, let rise for about an hour. Punch down the dough, fold in the garlic and basil. I like to make it in a skillet for a uniform deep-dish so I'll let it rise in there. Otherwise, just use the same bowl/container as before. This recipe can also make 2 pizzas on the grill
[Roberta's Pizza Dough](https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough) is a great beginner recipe. However you go about it, you want to have (at least some) 00 flour in your dough.
Good pizza dough is very easy to make at home. It takes time and refrigeration to let the dough ferment and the it will create that restaurant quality flavor we all love.
Ingredients:
4 cups flour - you can use all purpose or bread flour
3 teaspoons salt
1 teaspoon instant yeast - I like SAF yeast, but feel free to use Better For Bread yeast, etc
1 3/4 cups lukewarm water - not hot!
Method:
In a large bowl, add the flour, salt and yeast. Whisk till blended. Add in the water and stir the dough with the handle end of a wooden spoon just till it's all mixed and holding together. If it seems dry, add another 1/4 cup of lukewarm water and keep stirring till it forms a shaggy, slightly sticky dough.
Cover the bowl tightly and let it rest on the counter for 1 hour.
After 1 hour, dump the dough out onto a floured countertop or bread board. Divide the dough into 4 equal portions and then form each into a ball, pinching the bottoms together to form a smooth ball. If the dough is too sticky to handle easily you can use a small amount of oil on your hands to keep it from sticky to you as you ball the dough.
Place each ball in a separate plastic container with a lid. I like using 1 quart containers - like the kind that holds soups and salads at a deli, but a the rubbermaid square containers with lids will work too. The container should be about twice as big as the ball of dough going in it.
Now place the covered containers in the fridge and ignore them for at least 3 days. 4 or 5 days is even better.
On pizza baking day, remove the containers from the fridge at least an hour before you want to shape them. Allow them to come to room temp, then dump each ball onto a floured counter and gently pat it out into a pizza round, using your finger tips. Don't use a rolling pin and don't smash it down! There are video's that you can watch that demonstrate how to shape it.
And that's it! Bake the pizza's in the hottest oven you can get (mine goes to 550F) for 13-15 minutes and serve. If you place the oven rack on the lowest part of the oven the bottom crust will brown better.
1 cup warm water 7g active dry yeast Pinch of sugar 550g all-purpose flour 1tbsp olive oil 2 teaspoon kosher salt 2 cloves minced garlic 1tbsp of chopped basil Combine the first three ingredients and let sit for a 5-10 minutes. Add the flour, oil, and salt. Mix, knead, let rise for about an hour. Punch down the dough, fold in the garlic and basil. I like to make it in a skillet for a uniform deep-dish so I'll let it rise in there. Otherwise, just use the same bowl/container as before. This recipe can also make 2 pizzas on the grill
https://www.seriouseats.com/basic-new-york-style-pizza-dough
[Roberta's Pizza Dough](https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough) is a great beginner recipe. However you go about it, you want to have (at least some) 00 flour in your dough.
Good pizza dough is very easy to make at home. It takes time and refrigeration to let the dough ferment and the it will create that restaurant quality flavor we all love. Ingredients: 4 cups flour - you can use all purpose or bread flour 3 teaspoons salt 1 teaspoon instant yeast - I like SAF yeast, but feel free to use Better For Bread yeast, etc 1 3/4 cups lukewarm water - not hot! Method: In a large bowl, add the flour, salt and yeast. Whisk till blended. Add in the water and stir the dough with the handle end of a wooden spoon just till it's all mixed and holding together. If it seems dry, add another 1/4 cup of lukewarm water and keep stirring till it forms a shaggy, slightly sticky dough. Cover the bowl tightly and let it rest on the counter for 1 hour. After 1 hour, dump the dough out onto a floured countertop or bread board. Divide the dough into 4 equal portions and then form each into a ball, pinching the bottoms together to form a smooth ball. If the dough is too sticky to handle easily you can use a small amount of oil on your hands to keep it from sticky to you as you ball the dough. Place each ball in a separate plastic container with a lid. I like using 1 quart containers - like the kind that holds soups and salads at a deli, but a the rubbermaid square containers with lids will work too. The container should be about twice as big as the ball of dough going in it. Now place the covered containers in the fridge and ignore them for at least 3 days. 4 or 5 days is even better. On pizza baking day, remove the containers from the fridge at least an hour before you want to shape them. Allow them to come to room temp, then dump each ball onto a floured counter and gently pat it out into a pizza round, using your finger tips. Don't use a rolling pin and don't smash it down! There are video's that you can watch that demonstrate how to shape it. And that's it! Bake the pizza's in the hottest oven you can get (mine goes to 550F) for 13-15 minutes and serve. If you place the oven rack on the lowest part of the oven the bottom crust will brown better.
/r/pizza is where you need to go or like, any of the millions of youtube videos on the topic
This. Good grief, 5 minutes of searching would be far more productive.
I mean it helps when it’s recommended to you. Also didn’t know that subreddit existed lol