This pizza started out as Roberta’s Pizza Dough. Over the last few years, I’ve changed it to streamline the assembly and make it as quick as possible for weeknight pizza baking.
Yield: 2 medium sized pizzas
Preheat your over to 475°, with a pizza stone if available.
Combine the following into the bowl of your mixer. Use a digital scale if possible:
- 200 grams warm water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 16 grams extra virgin oil
- A few grinds of black pepper
- — stir —
- 320 grams King Arthur All Purpose Flour
The teaspoon measure for the dry ingredients is a little quicker than weighing the dry ingredients.
Turn on your mixer with the dough hook and give the dough several minutes. If you are in a hurry, you can now make pizza. If you’ve got the luxury of time you can certainly allow this dough to rise. Frequently, I don’t wait. It will be a little more cracker-y, or maybe a little more flat-bread-ish, but it will still be delicious.
Divide dough in two. Take the first half and give it a few final kneads with some flour, form into pizza round. Add sauce and toppings, bake at 475° for 8-13 minutes depending on your oven.