The Estate Bakery
Pizza Dough
The Strategy:
Prepare your versatile pizza dough ahead, allowing it to rest and develop flavor for effortless assembly when guests arrive. Whether opting for a crisp '00 flour' crust or a classic all-purpose base, the magic lies in balancing vibrant, fresh toppings with the perfect bake to achieve that irresistible taste. Serve piping hot, allowing everyone to customize their slices for a delightful, interactive experience around your table.
Ingredients
- 1 package active dry yeast, 2 ¼ teaspoons
- 1 ½ teaspoons granulated sugar
- 3 ¾ to 4 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- Combine the yeast, sugar, and 1 ½ cups warm water in the bowl of an electric mixer and let stand until foamy, about 5 minutes.
- Add 3 ½ cups flour, salt, garlic powder, and olive oil.
- Use a spatula to mix everything together.
- Fit the bowl onto the mixer and use a dough hook to knead the dough.
- If the dough is sticky, add a little bit more flour.
- If the dough is too dry, add a little bit more water.
- When the dough wraps around the dough hook (anywhere from 5 to 8 minutes), stop the machine and scrape the dough onto a lightly floured surface.
- Form into a smooth, firm ball. Alternatively, you can use a food processor to mix the dough. Keep pulsing until you get a smooth ball.
- Coat a large bowl with a bit more olive oil. Add the dough, turning to coat.
- Cover the bowl with plastic wrap and set it in a warm place to let it double in size, about 1 hour. The dough is doubled in size when you jab your finger into it and the indentation stays.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 more minutes.
- Preheat your oven to 500°.
- Dust your work surface with flour.
- Dust a baking sheet with semolina flour.
- Roll out one dough to form a circle that fits into the baking sheet.
- Cup your hand into a C-shape and press firmly around the edges to create a ½-inch wide lip to form the crusty edge.
- Poke the pizza dough with a fork several times to prevent it from forming bubbles as it bakes.
- Continue with the second piece of dough.
- Top with your favorite toppings and bake until the crust is golden and the toppings are melting, about 10 to 13 minutes.
The full recipe lives in the Vault
Ingredients, method and every chef-tested detail are in the Vault. Join the Estate Registry for $79 a year: six printed dinner-party editions mailed to you, and the Vault opens as our gift.
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The Heart of the Table
Gathering around a table to stretch, roll, and top freshly proofed pizza dough is the ultimate interactive culinary event. The anticipation grows as the yeast works its magic in a warm corner of the kitchen, signaling that pizza time is just around the corner. When these beautiful, golden-crusted rounds emerge hot from the oven, they serve as a spectacular, shared centerpiece that brings family and friends together in pure culinary celebration.
Neighborly Grace
- THE PRESENTATION: Serve the hot, bubbling pizzas on large wooden pizza peels or thick serving boards. Place small bowls of cornmeal, flaky sea salt, red pepper flakes, dried oregano, and a cruet of high-quality extra-virgin olive oil so guests can custom-garnish their own slices.
- THE POUR: A light, bubbly Italian Prosecco, a crisp and dry Pinot Grigio, or a medium-bodied Chianti Classico. The wine's structural profile perfectly elevates the crust's texture and cuts through rich cheese.
- THE VIBE: High-energy backyard pizza nights, cozy estate kitchen gatherings, or sunset deck dinners. The ambiance is warm, social, and effortlessly interactive as everyone builds their own custom pies.
