This is the pizza dough that I’ve been using for years and it has never failed me. I love it so much that it needs its own blog post. I live near more pizza places than I can count and I enjoy a good slice of Detroit-style pizza, but nothing really compares to the satisfaction of baking a beautiful pizza at home with 10 minutes of prep time and 10 minutes of baking time. The crust bubbles and the house smells amazing. I get excited every single time.
Like soup and smoothies, pizza is a wonderful vehicle for cleaning out the fridge of leftover produce or you can shop specifically for a pizza masterpiece.
My pizza essentials are my inexpensive cast iron pizza pan, my dough bucket, a bench scraper and a pizza peel, but really a large bowl works like my bucket, a knife works like a bench scraper and the back of a baking sheet is an excellent stand-in for a pizza peel.
Simply add the ingredients to your container, mix with your hands and you’ll get what you see in the photo above. Put a lid or plastic wrap over it and put it in the refrigerator. I like to mix up the dough in the evening for pizza the next day.
The next day, your dough will have doubled in size, like in the photo above, and now it’s ready to be the pizza of your dreams. Split the dough and knead a little on a floured surface until the dough is smooth. Wrap one in plastic and freeze, if you like. Bring the other one up to room temperature and add your favorite toppings. Bake for about 10 minutes or until the crust is golden brown.