Hi BBQ Pro Backyarders, Thanks for clicking through here. This is our favorite pizza dough. We’ve been making it for about 6 years and if you follow the instructions, you’ll get perfect pizza dough every time. Remember: Pizza baking is optimally cooked at 425°F – 450°F.
The BBQ Pro No-Fail Pizza Dough
Makes enough for 3 12″ pizzas or 2 15″ Pizzas Can be doubled or tripled.
1 package active dry yeast
1 teaspoon sugar or honey
1 cup warm water
1 tablespoon kosher salt
2 Tbsp extra-virgin olive oil
3 cups bread flour, plus more for dusting
In a bowl, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Add the salt and 2 tablespoons of olive oil and mix. Add the flour, a little at a time, mixing until all the flour has been incorporated. Mix until the dough gathers into a ball, this should take about 2 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic (about 8–10 minutes.)
Form the dough into a round and place in a lightly oiled bowl, then turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces, forming each into a ball.
Cover and let rest for 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.
Dust a pizza paddle with cornmeal and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors.
MAKE AHEAD: Follow directions through rising. Wrap and chill in refrigerator or freeze. Bring to room temp before using.