The Perfect Pizza Dough – 2 Recipes

There are many perfect pizza doughs out there. Until now I used THIS recipe, because I like a thick crust (along with the thick-crust pizza dough recipe, I also share the sauces I use). Lately, though, I've also come to like thin crust, especially the one from the first recipe I'm sharing today. Depending on how long we let it rise, it can be thinner or more fluffy. My kids love this dough too, because it's soft and delicate. Besides, you don't have to roll it out, you just stretch it to the size you need.

M., on the other hand, is a fan of the second one, which is also thin, but firmer and crispy. This dough needs to rest in the fridge, so you can make it even 2 days ahead.

I spotted the recipe for dough I on maluchy.pl. Dough II comes from the forum cincin.cc.

Instructions:

Dough I

Preheat the oven to 200°C (390°F).

Mix the yeast with the water, sugar and two tablespoons of the flour, and set aside so the starter can start "working." Add all the remaining ingredients and knead the dough (I do it in a stand mixer) until it is smooth and elastic and pulls away from the bowl (or your hands). This will take a few minutes. Set it aside in a warm place to rise for about 15 minutes or longer. After that time, roll out or stretch the dough to any thickness you like, place it on a baking sheet and add your toppings.

For a thicker pizza, after adding the toppings let the pizza rise for another few minutes. Then put the pizza in the oven and bake for about 8-10 minutes, or until the crust is done (it depends on the thickness of the dough; you can check by lifting the edge of the crust with a spatula).

pizza dough I

Dough II

Mix all the ingredients and knead with a mixer (dough hooks) for 4 minutes on the lowest speed, until a ball forms. Let the dough rest for 5 minutes. After that, mix again for 2 minutes on medium speed. If the dough seems too stiff, add a teaspoon (or more) of unchlorinated room-temperature water. If it's too loose, add more flour. Put the dough in a bowl greased with oil, cover it with plastic wrap and set aside for 30 minutes to rise. After that, put it in the fridge (preferably overnight).

About 3 hours before making the pizza, take the dough out of the fridge and divide it into 2 parts. Cover with plastic wrap. Roll out or stretch the dough to the right size and thickness, add your toppings and bake for about 8-9 minutes in a very hot oven (at least 200°C (390°F)). After baking, transfer the pizza to a wire rack so the steam can escape and it stays crispy.

Enjoy!

pizza dough II