If you are in search of the most perfected pizza dough, look no further. This Jordan Winery Pizza Dough, California style, has been known to work in a very hot electric, gas, and wood burning pizza oven.
I make the dough, portion it into 5 balls, freeze it, thaw it, and then bake it off for pizza dining heaven. The key is the 500° F or higher :) oven. Follow each step in the recipe for your first time, subsequent times will most probably be from memory.
You can top the dough with whatever your heart desires. Heap on as many and as much of the toppings you want. I usually use about 1/4 cup and a little more of shredded cheese per person. The 5 balls makes a size for one person, small pizza. 1/4 cup of sauce is about right too.
The picture above is topped with "Simply Organic" purchased tomato sauce, then covered with the cheese of your choosing. This is an Italiano blend layered with: yellow bell pepper, fried onions, sun dried tomato in oil, Kalamata olives, mushrooms, asparagus, pineapple and feta.
Trust me, this is so easy and the outstanding flavour will make take out a thing of the past.
Jordan Winery Pizza Dough
Yields 5 individual pizzas (6 oz dough portions)
1½ cups warm water (about 90-100°F)
1½ tsp active dry yeast
1 tsp honey
4 cups unbleached all purpose flour or Tipo 00, or bread flour
1½ tsp pink Himalayan sea salt, kosher salt is good too
Unbleached all-purpose flour, for dusting
Parchment paper, to prevent sticking
Yeast works best at temperatures between 70°F and 80°F. Before you begin, take the temperature of your flours and determine the temperature your water should be to get into this range.
Combine water, yeast and honey into the bowl of an electric stand mixer.
Gently wisk to ensure the yeast begins to dissolve and does not remain at the bottom of the bowl.
Add flours and mix on low speed for approximately 1 minute, until the ingredients mix together.
Remove bowl from mixer, cover with plastic wrap and let rest at room temperature for approximately 15 minutes.
After the dough has rested, remove plastic wrap, place bowl back on the mixer and add the salt.
Mix the dough and salt on medium speed for another 2-3 minutes. The dough should be one smooth mass and not shiny, lumpy or sticky.
Using a dough or bowl scraper, transfer the dough to a bowl that has been lightly coated with vegetable spray.
Cover with plastic wrap and set in a warm area until doubled in size (approximately 30 minutes to an hour).
Remove dough from bowl. Using a bench scraper or sharp knife, divide the dough into five sections (approximately 6 ounces each). I weight them on a scale. Shape each section into a ball.
Prepare a tray or pan with parchment paper to prevent sticking and place the dough balls on top.
Allow enough room between the dough balls for each to double in size. Let rest for a minimum of 20 minutes before use. The dough can be reserved up to 3 days in the refrigerator.
Preheat your oven to medium. Lightly brush grill with olive oil. (If using a wood-fired oven, let fire heat to 600-700 degrees.)
Shape one dough ball into a thin disc on a piece of parchment on a pizza pan or cookie sheet, about 1/4 inch, using fingers or rolling pin. I usually roll up the edges like a pie to help contain your toppings.
Bake in oven about 10 minutes or puffy or slightly brown and sounds hollow when tapping the crust. (For wood-fired cooking, simply place pizza in oven for 2 to 3 minutes, turning frequently.)