An easy pizza dough recipe, graciously adapted for home use by the boys at Via 313
5 1/4 cups bread flour (King Arthur brand suggested)
2 teaspoons instant (bread machine) yeast
2 cups lukewarm water (90–100 degrees F)
1 tablespoon salt
2 tablespoons extra virgin olive oil
1 teaspoon sugar
Extra flour and olive oil for kneading and storing
For the Homemade Pizza Sauce (my recipe):
2 pounds Roma tomatoes
1 tablespoon oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
In the bowl of stand mixer with a bread hook or just a large bowl, combine the yeast and flour.
Dissolve the salt and sugar in the water, then add the oil.
Add the water mixture to the machine and turn it to low speed for kneading. (In the absence of a mixer, combine with a large spoon until a workable dough forms.)
Knead on low speed for about 5 minutes, or by hand, adding a tablespoon of flour or so if necessary to make a soft, smooth, non-sticky dough.
Divide the dough ball into 4 or 5 equal portions and shape into round balls as shown in the video.
Coat each ball lightly in oil and store in individual containers in the fridge overnight.
Remove from the fridge 30 minutes before you plan to shape the pizzas.
When shaping, sprinkle a countertop with flour and put a dough ball down. Form a crust around the edge, then gently press out the center. Use your knuckles and a gently stretching movement to form the pizza crust.
Lay on a well-floured pizza peel or cardboard square and dress the pizza.
Transfer it into a preheated oven (500-600 degrees F) onto a preheated stone or cast iron skillet and bake 5-10 minutes until brown and bubbly.
Remove and cool on a cutting board for 5 minutes before cutting and serving.
For the sauce:
Blanch and peel the tomatoes: Bring a pot of water to boil. Cut a small “X” in the bottom (blossom end) of each tomato and drop in the boiling water. Count to 60 and remove with a slotted spoon into a bowl of ice water for 30 seconds. Remove and peel off the skin with your fingers.
Dice the peeled tomatoes.
Saute the garlic in the oil over medium heat for about 30 seconds.
Add the tomatoes, oregano, and salt.
Reduce heat and simmer 15-20 minutes.
Puree or leave the sauce slightly chunky.
This recipe makes 4 or 5 9″ pizzas and enough sauce to lightly coat them.
Recipe requires an OVERNIGHT REST, up to 48 hours.