KNC's Corner Store

This Homemade Pizza Dough recipe is one of my family’s favorites. We first came up with this recipe as a couple, and perfected it as our kids grew over the years. However, I can assure you that I am its creator, and for that reason I am granting you the right to use this for your PERSONAL AT HOME USE ONLY. IT IS NOT TO BE USED FOR PROFIT OR GAIN WITHOUT MY EXPRESSED WRITTEN CONSENT TO DO SO.

First, I use my trusty 6 quart Kitchen Aid Bowl Lift Mixer, in all my years it has yet to let me down. I might just cry when it dies. It gets so much use it is not even funny. Most families, their mixer lives in a cupboard or pantry or hutch somewhere. Not ours, it lives prominently on our counter and gets used at least every 3 days or so.

Secondly, the only attachment I used for this recipe is the dough hook. As you will see in the photos below under the DIRECTIONS heading.

A Chef’s Discretion…

As you are compiling your dry herb ingredients, please feel free to substitute varying amounts as long as the overall amounts stay the same, in conclusion you don’t want to over power your pizza dough with herbs. It needs to be a subtle flavor. You don’t want to have a pizza that only taste like oregano… So do be careful.

With this recipe, we end up with 2 – 16″ pizzas with a pretty nice thickness for the crust, not too thick not too thin.

INGREDIENTS FOR HOMEMADE PIZZA DOUGH:

• 5 Cups All-Purpose Flour
• 1 Tbsp. Granulated Garlic
• 1 Tbsp. Garlic Powder
• 1/4 Tsp. White Pepper
• 1/4 Tsp. Fresh Black Pepper
• 1 Tbsp. Dry Basil
• 1 Tsp. Dry Oregano
• 2 Tbsp. Sugar
• 2 Tbsp. Olive Oil – Extra Virgin
• 2 Pinches of Crushed Red Pepper Flakes
• 1 Cup Milk – (We use 2%)
• 1 Cup H2O – Water
• 3 Tsp. Active-Dry Yeast

DIRECTIONS:

1. Combine all of the dry ingredients, with the exception of the yeast, in your mixing bowl.
2. Start the mixer on speed 2 and allow the dry ingredients to blend together. You may need to scrape the side of the bowls to make sure everything is mixed well.
3. While your dry ingredients are mixing, combine the water and milk in a microwave safe bowl. Heat slowly until the fluid temperature reaches between 95 and 105 degrees.
4. Combine the yeast with the milk after it is properly heated. Mix thoroughly. After mixing allow to sit for 5 mins, or until bubbles have started to form.
5. After the yeast has been allowed to be reborn, combine with the dry ingredients in the mixer and mix on speed 2 until completely mixed. Dough will form a ball and cling to hook when it is mixed correctly.
6. Once mixed, turn out onto a lightly floured surface and knead for a few moments and form into a large ball. return to an oiled bowl to rest in warm and dark location for 1 hour. (I turn the oven on, and allow it to pre-heat up to about 150 degrees before I start gathering my ingredients, and turn it off when I start mixing them together. This makes the perfect warm dark spot to let the dough rise.) Once in the bowl, spin in the oil to ensure it is not stuck anywhere and turn over and ensure the dough is coat on all sides, as you complete this step.

While you’re waiting for your pizza dough…

1. While you allow the dough and yeast to work their magic together, why not pour yourself a glass of Wine Magic. You can find Wine Magic of your own right here! There might even be time for 2 glasses… If you hurry…!
2. After the dough has more than doubled in size, divide it into 2 equal parts and form 2 new dough balls. Place these dough rounds onto your oiled/sprayed pizza pans and allow to rest for 15 mins.
3. After another glass of Wine Magic, your crusts will be ready to be formed into their final pizza crust shape of desire.
4. Pre-heat your oven to 500 degrees. Yes 500 is not a typo. Pizza likes to be cooked HOT and FAST. It is best to allow the oven to heat up a good 15 to 30 minuets prior to loading your first pizza. It is ok to allow your pizza to rest on the counter once oven-ready, while your oven is getting all warm and toasty.
5. Perforate your dough prior to saucing and topping your pie with your favorite ingredients. Ensuring no major air bubbles erupt causing an ugly spot in your crust.
6. This pizza dough bakes best, when you bake it from fresh, for about 5 to 7 minuets and then, turn it 180 degrees (spin it half way around) and bake for another 5 to 7 minuets or until the crust reaches your desired crispiness or doneness. It could be frozen at the conclusion of step 8 for future use, just allow time to thaw and rise before use.

Recipe ©2021 by Chef Michael Martin

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