If you’re looking for a quick pizza dough recipe, this is it. And it’s really one of the best pizza crust recipes you’ll ever make because it tastes just like pizza you’d find in a pizzeria.
The secret is a method borrowed from a recent issue of Cooking Light magazine: You preheat the cookie sheet in the oven, just as you would a pizza stone. Then pre-bake the pizza crust a a few minutes. The results are exceptional.
Even better: You don’t even need a pizza stone or pizza peel to make this pizza crust recipe. Just a regular cookie sheet and your oven. A silicone cutting mat is helpful, too, but not necessary.
If, however, you are interested in buying a pizza stone or pizza pan, I recommend the Mario Batali pizza pan. It won’t crack like the stones, and you can use it for numerous other things, from roasting vegetables to making french toast.
Pizza Dough Recipe
(Makes enough for 2 pizzas)
- 1 cup water
- 3 tsp. olive oil, divided
- 2 cups bread flour
- 1 cup whole wheat flour
- 3/4 tsp. salt
- 2 tsp. Parmesan cheese, grated
- 1 tsp. active dry yeast
Place water, 2 tsp. olive oil, flours, salt, cheese and yeast in bread machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, place an empty rimless cookie sheet in oven and preheat to 475 degrees F.
Turn dough out on a separate rimless cookie sheet or silicone cutting mat, dusted with cornmeal. Knead dough a few times. Divide in half. Wrap one half in plastic wrap and refrigerate or freeze for later.
Roll other half of dough into a 14-inch circle (or square — the shape doesn’t really matter). Brush with remaining teaspoon of olive oil. Slide dough onto cookie sheet in oven and bake 8 minutes. Remove from oven and continue with your favorite recipe for homemade pizza.