Grandma’s Pizza Dough (Farmhouse)

Soft, tender & chewy crust …. layered with a few toppings, and this is just the best pizza! Today we had salami with cartelized onions, mozzarella, then ham, red peppers and black olives finished with feta. You can only do this if you have a crust hearty enough to handle it all.

Okay, maybe not my Grandma’s dough …. I’m pretty sure my Grandma never made a pizza in her life. Today’s Grams …. yes! This is also commonly called Farmhouse dough. I really don’t know where that originated, but if you try this you will find the most amazing dough for a deep dish pizza anywhere. Seriously. That’s a big claim to make, but this dough is soft, chewy and such a flavourful base for whatever you decide to build it with. Normally we do a variety of thin crust pizzas, but for cold nights, and only one pizza … this is killer!

Start the day prior to pizza baking!!!

Ingredients

1 envelope active dry yeast (about 2¼ tsp.)
2 Tbsp. plus ½ cup extra-virgin olive oil, plus more for bowl
2 tsp. kosher salt
4 cups all-purpose flour, divided, plus more for surface

MAKES ENOUGH DOUGH FOR 1 PIE

Preparation

Step 1. Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.

Step 2. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.

Step 3 Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.

Step 4 Coat an 18×13″ rimmed baking sheet with remaining ½ cup oil. Turn out dough onto a rimmed baking sheet and let sit 10 minutes to take off the chill. Gently and gradually stretch dough until it reaches edges and all 4 corners of baking sheet. (If dough springs back or is stiff to work with, let it rest a few minutes before continuing. You may need to let it rest more than once.)

Step 5 Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

These instructions are for a stand mixer, but feel free to do it by hand, just takes a little effort to do the kneading.

This recipe came straight from Bon Appetit, one of my favourite sources for recipes that never fail. I’ve made it enough times now that I wanted to make sure to get it on the blog so I never lose this!

My stand mixer makes this pretty easy, but if you don’t have one, just go ahead and knead by yourself …. make sure to do so for 6-8 minutes though.

You will end up with this pillowy, soft ball of deliciousness. Make sure to stop while it is still slightly sticky or the dough will be too dry.

When you put it into the fridge it is shiny and smooth. Make sure to use a a container large enough for the dough to rise.

I like using this covered container, the dough rises enough to hit the lid and then continues to aerate, but the lid prevents it from spilling all over the fridge.

This recipe is enough for one large sheet pan, or 3 smaller pizzas. Just 2 of us at home now, so if I make this recipe – one pizza and a salad is great for dinner so you have 2 to put in the freezer for another night.

Delicious pizza sauce – lightly saute cherry tomato with a generous glug of olive oil, salt and pepper. When soft, blend up with basil and oregano …. taste and adjust with a little more salt and pepper if needed.

I usually cook this at 425 convection, and then slip it out of the pan and put it directly on the oven rack for the last few minutes to get the bottom crispier.

1 thought on “Grandma’s Pizza Dough (Farmhouse)”

Bernadine on November 9, 2020 at 5:22 pm said:

Ooooh I love pizza! 🙂

Reply ↓

chattykathychatsandcooks

Family, Friends and Food!

Grandma’s Pizza Dough (Farmhouse)

Ingredients

Preparation

Step 1. Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.

Step 2. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.

Step 3 Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.

Step 5 Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

1 thought on “Grandma’s Pizza Dough (Farmhouse)”

Leave a Reply Cancel reply

Ingredients

Preparation

Step 1. Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.

Step 2. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.

Step 3 Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.

Step 5 Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

Share this:

Like this:

Related

1 thought on “Grandma’s Pizza Dough (Farmhouse)”

Leave a Reply Cancel reply