Life List: Learn to Make Amazing Pizza Dough

September 28, 2011


pioneer woman fig proscuitto parmesan arugula pizza

I think if you’re going to start attacking your Life List you should start with something doable – and delicious. Enter my interest in making amazing pizza dough.

Pizza and I have a long-standing love affair. Some of my best memories are not only what pizza I have eaten, but WHERE that pizza was eaten. And, in my mind, it all starts with the dough. I prefer a slightly crisp outside and soft inside. Thin crust has its place, as does the legendary Chicago deep dish, but, ultimately, I prefer a New York style dough.

A few weekends ago I was watching The Pioneer Woman on the Food Network. I expected something hearty and heavy, but, there it was: Fig-Proscuitto Pizza with Arugula – and homemade crust.


Her pizza crust is aged for three days in refrigerator. You can skip this step, but you’d be a communist to do so. This is a simple, delicious pizza crush that I will be using as my go-to dough from now on. I can also tell you that the fig pizza is DELICIOUS – a cocktail of sweet, salty, peppery and fresh all in one bite. Hop over there and grab that recipe – you won’t be sorry.

Note to my NY friends: Your pizza dough is unrivaled. I concede this without question. The only thing that would have made this recipe better is being able to use YOUR water instead of mine.

Pioneer Woman’s Pizza Dough
Makes 3 medium-sized pizza doughs

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a stand mixer (paddle attachment), combine flour and salt.
With the mixer running on low speed, drizzle in olive oil until combined with flour.
Pour in yeast/water mixture and mix until just combined.
Form the dough into a ball.
Coat a separate mixing bowl with a light drizzle of olive oil.
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. (Note: I stored mine in a large ziploc bag lightly coated with olive oil)

It’s recommended you make the dough at least 24 hours in advance, and 3 or 4 days is even better. DO IT.

For pizza…
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.

The rest is up to you! Top with all things delicious and bake – roughly 10-12 minutes

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