Yield: 2 10-inch pizzas
Preparation: 2 hrs. (includes 1 hr. of rising)
Bake time: 12 min.
2 1/4 tsp. active dry yeast
1 1/2 tsp. granulated sugar
1 c. water, warmed to 100F
440g all-purpose flour (3 2/3 c.)
1/2 tsp. salt
1 tsp. italian seasoning
1/2 tsp. garlic powder
4 tbsp. olive oil + extra for coating
1/2 c. – 3/4 c. marinara sauce
220g shredded mozzarella (2 c.)
For margherita pizza (pictured):
3/4 c. spicy arrabbiata sauce
4 oz. fresh mozzarella, cut into cubes
4 small leaves of basil, chopped
In a liquid measuring cup, heat the water in the microwave to 100F. Mix in the yeast and sugar and set aside until the mixture begins to foam, approximately 5 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, add in the flour, salt, italian seasoning, garlic powder, and olive oil. Once the yeast mixture is foamy, add it into the flour mixture.
Turn the mixer on to medium speed, and knead the dough for 8 minutes. If the dough is too sticky, add in more flour. If the dough is too tough, add in a small amount of water. The dough should be smooth and not sticky.
Take the dough out of the mixing bowl, and lightly coat the dough with olive oil. Place the dough back into the bowl and place a towel over the mixing bowl. Leave the dough to rise until doubled in size, at least 1 hour.
Preheat the oven to 475F (245C). Lightly spray each pan with nonstick cooking spray.
Once the dough has risen, punch it down to remove the air bubbles. Divide the dough into two equal balls, and roll out each ball into a 10-inch circle. Transfer the dough carefully to the lined pizza pans.
Lightly coat the top of each dough with olive oil. (This will prevent the crust from becoming soggy). Add your sauce, cheese, and any other desired toppings. Sprinkle some extra cheese over your toppings to help them bake into the pizza.
Place the pizzas into the oven for 12 minutes or until the cheese starts to brown and the crust turns to a golden-brown. Make sure to switch the pans around in the oven half way through baking.
Wait for the pizza to cool down for a couple minutes before slicing. Serve and enjoy!
Pizza will be best on the day that it is baked, however, it will keep in an airtight container in the fridge for 2 days. Enjoy!
If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights