Pan Pizza Dough by Rocky Barnes
Ingredients
3 - 4 servings:
1 Teaspoon active dry yeast
1 Teaspoon of white granulated sugar
1 Teaspoon of fine sea salt
1 Teaspoon of garlic powder (garlic salt works too)
1 Teaspoon of extra virgin olive oil (EVOO)
3/4 Cups of lukewarm water
2 Cups medium to strong flour (recommend Ardent Mills Organic Bread Flour)
Instructions
Step 1
Add lukewarm water into a small bowl, sprinkle in the yeast and sugar, mix and let it rest for 5-8 minutes, until the mixture is nice and bubbly/foamy.
Step 2
Mix 1 3/4 cup flour, salt, garlic powder in a large bowl mix well to ensure all ingredients combine well.
Step 3
Slowly add in yeast mixture and EVOO; mix well by hand until dough is smooth and stops sticking to the sides of the bowl.
Step 4
Transfer dough to a floured surface and knead smooth. You should be able to roll dough into a nice round ball without it sticking to your rolling surface.
Step 5
Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Let the dough rest for 3 to 5 hours (refrigerated or room temperature*). *Should not be left in room temp for longer than 5 hours
Step 6
Roll and shape the dough into your desired shape. We use rectangular pans (a cookie sheet works just fine for this).
Step 7
Oil up your desired cooking pan and transfer shaped dough onto your pan. Top your pizza dough as desired (we did a homemade pizza sauce, mozzarella, parmesan, crushed red pepper and prosciutto).
Step 8
Bake at 500° F until golden, 8 to 10 minutes. Make sure to rotate pizza halfway through cook-time.
Tips:
Always best to work with dough on a cold dry surface. If you're having issues and the dough is still too sticky, sprinkle in a little more flour. If it's too dry, add a little more water. That is what the other ¼ cup of flour is for.
