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I know I have a few pizza dough recipes here and there on the site. All have been good or I wouldn't have posted them. This one came out pretty good Friday night.
I've always known the pan plays a huge part in the crust. I've found that deep dish pans give a better crust turnout - crisp on the bottom, and chewy in the center. Other square low-edge pans leave the crust a little softer - good for kid's with braces!
3 Medium Pizzas
3 cups lukewarm water
3 Tbsp. olive oil
2 Tbsp. sugar
1 Tbsp. instant or active yeast
1 1/2 Tbsp. salt
5 cups unbleached flour
00 pizza flour by King Arthur (or other pizza blend flour) - enough to make a smooth dough (2-3 cups is a guess)
In a mixer, add water, yeast, sugar and oil. Jog once or twice. Start adding flour, one cup at a time with a quick mix in between. Add the salt and jog again.
Start adding the pizza blend flour one cup at a time until you have a smooth dough, but not dry, it should stay fairly sticky.
I mix on high for 5 minutes, then let it sit for 1-2 hours.
Separate and roll onto the pans. Let me know if you try it (and if you're a crazy pizza person like me...)