In my opinion, this is a Hall of Fame Pizza Dough. That’s pretty much it. Peter Reinhart, a master baker, is the pizza king with a long trail of accolades and this recipe comes from his most recent book Perfect Pan Pizza. It’s a white dough that lends itself to pan pies: Roman, Sicilian, Detroit, Grandma and Focaccia, and I use it for a knockout round pie baked on a steel. As much as I love a thin cracker type pizza crust, this is not that. It’s light and fluffy, crispy on the edges and the bottom but like a cloud in the middle. I’ve used this dough in many of his applications – the focaccia is heaven and Detroit Style is a favorite.
This is a ‘wet dough’ which has a higher hydration level – around 85% – so it needs a different technique with handling. I made a quick video to help you if you haven’t handled a wet dough before. I find them easier than the traditional heavy flour & knead type doughs.
[videopress rC5Nia8u w=”600″]
Check out Peter Reinhart. Buy his books, visit his site. Do what he tells you to do and he’ll help you up your pizza game with not only this dough but all his recipes and techniques.
This dough needs a 12-hour rest overnight which is no big deal around here, and feel free to leave it in the frig for up to 3 days if you want to. It makes different pan style pies – whatever you’re in the mood for, and also the round free form. There are specific pan sizes and dough weights in his book for easy reference.
This recipe makes around 900 – 1000g of dough, enough for 3 10″ pizzas or 3 9 x 13 pan pies. In his book, Peter lists 10 different pan sizes and dough weights for easy reference, along with all the pan and prep instructions to make authentic pies.
The recipe is for the dough only. You’ll want to prep and pan according to whatever style you’re planning to make.
Master Recipe White Flour Pizza Dough
- 4½ cups flour recommended bread flour, or can use all purpose
- 1¾ tsp kosher salt
- 1¼ tsp instant yeast
- 2 cups cool water
- 3 Tbsp olive oil divided
- In the bowl of a stand mixer fitted with a dough hook attachment, combine first 3 ingredients. Add water; mix on slow speed 30 seconds or until a coarse, shaggy dough forms. Add 2 Tbsp oil. Increase speed to medium; mix 30–60 seconds to make a wet, coarse, sticky dough (it may seem too wet at this stage). Let rest 5 minutes to fully hydrate.
- Increase mixer speed to medium-high; mix 30–60 seconds or until smooth and sticky (dough should be soft, supple and sticky to the touch, and offer little resistance when pressed with a wet finger).
- On a clean work surface, use 1 tsp oil to create a 15-inch diameter slick. Rub some oil on a plastic bowl scraper and your hands; use scraper to transfer dough to work surface. Flatten dough. Lift one end, folding it toward the center; left opposite end to flip it over the folded end. Fold in the 2 wide ends in the same manner to make the dough a loose ball. Flip dough so it is smooth side up. Cover with an inverted bowl and let rest 5 minutes. Repeat process three more times. By fourth time, dough will become much smoother and gluten will be fully developed. Transfer dough to a lightly oiled bowl, cover with plastic wrap and refrigerate 12–72 hours