The secret to this dough is the part where I basically bend time. Or so it seems. You see, pizza dough needs some time to rise, normally 2 hours. I do it in half the time through the magic of thermodynamics.
As far as pizza toppings go, we have 2 standards in our house. We make a pesto pizza with leftover chicken--that roasted chicken keeps giving!--topped with fresh basil and lemon zest. We also started making a barbecue pizza slathered with Stubbs, leftover chicken, spinach, and red onion. And sometimes we like good ol' pepperoni.
- 1 tsp instant yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp olive oil + some for drizzling
In the bowl of a standing mixer fitted with a dough hook, add yeast, water, flour, and salt. Turn the mixer on low to combine. Add the olive oil and continue to mix for another 5 minutes.
Form the dough into a ball. Drizzle with a bit of olive oil, and roll the dough in the oil until it's covered all over. Cover the bowl with a damp cloth and let rise for at least an hour.
Put a pizza stone in the oven on the lowest shelf if you're using one. Then preheat oven to 500º.
Briefly knead the dough. It should feel soft, smooth, and pretty awesome. Let rest for 10 minutes under the damp towel.
Stretch the dough out in an oiled skillet or pizza peel sprinkled with cornmeal. Add fixings and bake for 15-20 minutes, depending upon the toppings.
Remove pizza and let cool before slicing.