Not much of a frozen pizza guy. Got nothing against them at all, but simply put, I make the best homemade pizza within 50 miles of good ol' Easton, PA. Fact.
We started to make our own pizza a few months ago but have yet to find a good dough recipe we really like. Do you mind sharing yours? There are some good pizza places up there for sure and I do really miss the Yocco's hot dogs.
However, note that the measurements for my recipe is customized for my 11 x 11 x 1 1/2 pizza pans. But you could just double it and use what you need for whatever you're working with (different sized pans, pizza stone, etc). It is also done by weight, so pick yourself up a cheap kitchen scale.
315 grams of king arthurs bread flour
237 grams of luke-cold water
13 grams of extra virgin olive oil
8 grams of salt
4 grams of sugar
3 grams of yeast
1. To mixing bowl add: luke-cold water, sugar, yeast, and EVOO and whisk together and let sit for 10 minutes
2. In another bowl, weigh out the flour
3. After 10 minutes, and once yeast/sugar/oil/water mixture has dissolved in the water, give a final whisk
4. Turn mixer on low and slowly add flour
5. Turn up speed a bit and mix for about 2-3 minutes (It’s ok if it’s still a bit lumpy)
6. Cover mixing bowl with plastic wrap and let sit for 30 min
7. Uncover and add the salt, kneading with your hand until all the salt is incorporated into the dough and the dough begins to have a sheen
8. Cover with plastic wrap and let sit on the counter for an hour, stretching and folding the dough on itself twice during that time
9. Once dough has started to rise and fill with gas, cover it and refrigerate it overnight in a large container (dough will at least double in size)
10. Take out dough and bring to room temp a few hours before making pies