This past weekend we hosted a backyard pizza party with some of our friends. A few years ago, Steve had a pizza oven put it and we love using it to host parties! This is a fun way to do individual pizzas and one of our favorite pizza dough recipes.
ALL THE TOPPINGS + SAUCES + EXTRAS
Porter Road Bacon (Code LWL20 will provide $20 off your first order $99+)
Roasted Garlic Gloves
Sliced Red Onion
Sautéed Green Peppers + Onions
Shredded Mozzarella Cheese
Roa’s Pizza Sauce
Mikes Hot Honey
Truffle Tomato Sauce
Sun Dried Tomato Sauce
Red Pepper Flakes
Grated Parmesan Cheese
- 4 cups Molino Caputo Tipo 00 flour
- 1 1/2 cups, plus 2-3 tbs water
- 4 tsp salt
- 1/2 tsp dry active year
- Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix slowly for two minutes, until you have made a ball.
- Let the dough rest for 10 minutes, to allow the flour to absorb the water.
- Then, mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.
- Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or until double.
- Punch it down and push out the air bubbles. Form the dough into a large ball, then cut into 4-5 equal pieces.
- Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the the outer layer wraps around the other side.
- Pinch the two ends together to make a smooth ball with a tight outer skin. Then set your ball seam-side down where it can rest.
- Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
- Your pizza balls will need to rest for about an hour to become soft and elastic, so they can be easily stretched into a thin crust pizza.
- If you don't need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the refrigerator an hour or so before you want to use them.
- Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven.