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Pizza Dough for 3 Pies

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three types of pizza sliced up and waiting on a wooden cutting board

Create amazing, homemade pizza with this overnight pizza dough. This recipe is written to make three large pizzas, but if you're not feeding a crowd that large, it can be frozen and saved!



Prep Time: 30 min

** Resting Time: Overnight **

Cook time: 8-10 min

Yield: 3, 12-14" pizzas

Ingredients

Pizza Dough

  • 750g all-purpose flour

  • 500g warm water

  • 7.5g yeast (1 1/2 tsp)

  • 16g salt (2 tsp)

  • 15g olive oil (1 tbsp)

Directions

Day 1

  1. Measure the flour and salt into your mixer's bowl.

  2. In a separate container, measure out the water and add the yeast. Allow it to sit for 10min. Add the olive oil.

  3. Add the wet ingredients to the dry ingredients and mix on your stand mixer with the dough hook for 10 min.

  4. Remove the dough from the mixer and divide into three balls. Knead each by hand for 2-3 min and form into balls.

  5. Place into the large mixing bowl and cover. Place the covered dough into the refrigerator and let sit overnight.

Day 2

  1. Take the dough out of the fridge in the morning & let it come to room temperature.

  2. About an hour before you want to eat, start working the dough to make the pizzas.

  3. Place your pizza stone in the oven and pre-heat oven to 550F

  4. Knead each ball of dough individually and flatten into a disc, place on the counter under a damp towel and let it rest for 15 min.

  5. Flour your working surface and roll each disc into a flat circle. It will continue to shrink inwards, so don't worry about achieving the size you want in this step.

  6. Make the circle bigger by holding one edge of the dough and allowing the rest of the dough to stretch out by gravity. Rotate to a new position and let the dough stretch from that point. Continue moving around the perimeter of the dough & letting the circle stretch to your desired size.

  7. Place your finished dough circle on a piece of parchment paper (do not substitute wax paper.)

  8. Let the circles rest for another 15 min under a damp towel before adding your toppings.

  9. This is a great time to prep what topping you will want on your pizzas and have them ready to go for when you are ready to build your pizzas.

  10. Once your toppings are on, lower oven temperature to 500F

  11. Bake for 8-10 min, checking the bottom of the pizza so it does not darken too much. If the top is not bubbly & melty, turn on your broiler to achieve that finish on your cheese.

Zhuzh it up!


Brisket Sandwich Pizza

  • Horseradish Sauce - *make in advance* spread on the dough as you would tomato sauce.

  • Diced/Shredded Brisket - distribute evenly on top of the horseradish sauce.

  • Dill Pickles - Slice into thin circles & place on and around the brisket.

  • Mozzarella Cheese - grate and sprinkle evenly over the top of the pizza.

  • Sourdough Bread Crumbs - sprinkle on top of cheese *optional*

Ham & Pineapple Pizza

  • Tomato Sauce - spread on the dough, along with a dollop of olive oil.

  • Ham - thinly slice ham and cover the tomato sauce with the ham slices.

  • Pineapple - cut into small bite size pieces and distribute evenly over the ham.

  • Mozzarella Cheese - grate and sprinkle evenly over the top of the pizza.

Sausage, Chimmichurri & Boursin Pizza

  • Chimmichurri Sauce - *make in advance* spread on the dough as you would tomato sauce.

  • Cooked Chorizo Sausage - crumble or dice and distribute evenly on top of sauce.

  • Boursin Cheese - place large chunks of cheese evenly over the pizza.

  • Mozzarella Cheese - grate and sprinkle evenly over the top of the pizza.

  • Freshly Sliced Tomato - after the pizza is out of the oven, place on top.

Banana Pepper, Feta, Basil & Olive Pizza

  • Tomato Sauce - spread on the dough, along with a dollop of olive oil.

  • Feta Cheese - crumble and distribute evenly on top of the sauce.

  • Banana Peppers - distribute evenly along with the feta cheese.

  • Mozzarella Cheese - grate and sprinkle evenly over the top of the pizza.

  • Green or Black Olives - place one olive per intended slice on top of the cheese.

  • Fresh or Dried Basil - (thinly slice) sprinkle over the cheese.

This amazing recipe was written by Erin Walker.

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