Print Friendly

There are some foods that will remain a favorite forever… one of those is a good pizza. I LOVE home-made pizza, but I never seem to get the right recipe for the dough. My husband doesn’t usually eat the crust on pizza so he could care less about the dough recipe… but for me the crust is what makes a good pizza.
I normally have the issue of the middle being doughy and wet while the edges are crisp, or the entire thing never seems to cook right. I always blamed this on me not having a pizza stone – sacrilegious, I know – but I dont own one still and this pizza came out PERFECT!

I introduce to you Guy’s Prime Time Pizza dough. His book “Guy Fieri Food” is unique. It has tips and tricks and the most phenomenal recipes to wow your family and friends. I highly recommend anyone to buy it if you are looking to shake things up a bit in the kitchen. You can purchase your copy from here.

Guy's Pizza dough

Prime Time Pizza Dough:

Yields: about 2 medium – large pizzas

  • 1 tsp. sugar
  • 1 cup warm water
  • 1 tbsp active dry yeast (2 packets)
  • 2 tbsp olive oil (plus some for oiling a bowl)
  • 1 tsp fine sea salt
  • 2 1/2 cups all-purpose flour, plus more for dusting

In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top and let stand for 10 minutes or until foamy. Add the olive oil and salt to the yeast mixture, then use the dough hook to mix in the all-purpose flour until the dough starts to come together. Add more flour as needed and allow the machine to knead the dough until smooth.

If you don’t have a stand mixer, you can use a food processor by pulsing the dough until it is smooth and elastic. Or combine by hand in a large bowl.

NOTE: I LOVE that he added in that paragraph, I had left my mixer at my mother’s house instead combined it all by hand like he said, it came together perfectly!

Turn the dough onto a floured board and knead until it is smooth, 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough is doubled in size, about 1 hour.

Turn the dough out onto a lightly floured surface and divide it in half for 2 pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well floured kitchen towel, and set in a warm place to rise again for 30 – 45 minutes.

Preheat oven to 500 degrees. Press the dough into a flat circle until you get it to the thickness you like. I added on all the toppings at this point and then baked in the oven about 10 minutes.

Tagged with:

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>