By Eddy − On Sunday, January 9, 2022, 2 years ago in Bread Recipes

Gorete's Pizza Dough Recipe

5 out of 5 with 1 ratings
Views: 3848
Gorete's Pizza Dough Recipe

This delicious and both crunchy and chewy pizza dough makes 2 large thick crust pizzas.

Preparation timen/a
Cooking Timen/a
Ready In 40 min
Level of DifficultyEasy
Servings3

Ingredients

4 and 1⁄2 cups of bread flour1 and 1⁄2 teaspoons of sugar1 and 1⁄2 teaspoons of salt2 and 1⁄4 teaspoons of instant dry yeast3 tablespoons of olive oil1 and 3⁄4 cups of warm water (approx. 105°F)
4 and 1⁄2 cups of bread flour1 and 1⁄2 teaspoons of sugar1 and 1⁄2 teaspoons of salt2 and 1⁄4 teaspoons of instant dry yeast3 tablespoons of olive oil1 and 3⁄4 cups of warm water (approx. 105°F)
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Preparation

  1. Combine all of the dry ingredients in a bowl and whisk to blend.
  2. Add the remaking ingredients to the bowl, and using a dough hook, blend the dough until everything is incorporated (kneading the dough with the hook for 5 minutes).
  3. Grease a large bowl, shape the dough into a ball and place in the greased bowl.
  4. Grease the dough, cover with plastic then place in the fridge  overnight.
  5. Remove from the refrigerator and divide the dough into 2 or 3 parts, depending on whether you want thin or thick crust pizzas (at this point, you can freeze it (well wrapped), if you like). 
  6. Shape into balls and let rest for about 2 hours before baking.
  7. Shape the pizzas using your hands and place on parchment paper, then on the pizza pan.
  8. Add your preferred pizza sauce and top with desired toppings. *I prefer not to use too much sauce, and I like to sprinkle some dry basil and Parmesan cheese prior to adding the mozzarella cheese and toppings.
  9. Preheat the oven to 500°F If using a pizza stone, place it in the oven prior to heating the oven.
  10. Using the pizza pan, slide just the pizza and the parchment paper, onto the hot stone. 
  11. Bake for approximately 7 minutes, or until desired colour is reached.
  12. To remove from the oven, slide the cooked pizza using the parchment paper, back onto the pizza pan.
  13. Let it cool several minutes before slicing, enjoy.
Recipe & Photo Credit: Chef Gorete, food.com
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