This pizza dough recipe makes enough for two thin crust pizza's or one glorious thick, delicious pizza!
Add your warm water to the bowl of your stand mixer. PRO-TIP: heat your bowl first by running hot water in the bowl. This way when you add the warm water it actually stays warm - which is much better for the yeast!
Sprinkle in the yeast and sugar. Stir to combine. Let this do its thing for 5-10 minutes. It should look creamy.
Add in your oil, flour and sprinkle the top with your salt.
Place the bowl into the stand mixer and attach your dough hook. This won't work with the regular beater or whisk-you will have a giant mess!
Lock your mixer in place and start it on the "stir" function. This will be the lowest setting.
Check your dough after a few minutes. If it looks a little dry, add one tablespoon of water and wait another minute or so. You want all of the dough to come together into a nice ball without sticking to the sides of the bowl. Add more water as needed, but go easy. You shouldn't need too much and you don't want a wet dough;)
Allow your mixer to do the hard work for around 10 minutes.
Once the times up, remove the bowl from the mixer and place a kitchen towel over top. Let this chill out for around 20 minutes in a warm, draft free place. I always put mine on top of my pre-heating oven. works magic;)
Remove your dough from the bowl and place it on a silicone baking mat.
Here comes my AWESOME sticky, mess free dough hack-place another silicone baking mat on TOP of the dough and roll out. Save yourself a lot of hard work and go with a HEAVY rolling pin. Mine's made of marble and it saves me half the time and effort getting my dough to do what I need it to!
Let the rolled dough rest for another 10 minutes or so with the baking mat in place on top so the dough doesn't dry out.
Top with pasta/pizza sauce and all of your favourites! This one I made with what I have on hand- leftover pasta sauce (I always save a bit for pizza!), canned pineapple, orange peppers, yellow onion and Daiya cheese.
Want another super secret taste boosting tip? I always sprinkle dried basil and garlic powder over my cheese. It adds such nice flavour and colour and really brings the pizza to the next level!
Bake your thick, one crust pizza for about 22-25 minutes. If you decided to make two, thin crust pizzas bake for 12-17 minutes.
Allow your pizza to rest for a few minutes before moving it to a cutting board.
Slice and enjoy with you favourite dip-like my cashew sour cream!
A note about flour-it can be a tricky thing! Measurements by "cups" are never accurate because the amount of flour you need for your recipe will depend on things like the humidity level in your individual environment.
Once you place the main ingredients together and get the stand mixer going, after a few minutes have a look and assess if you need to add a touch more water. I ended up adding 1 extra tablespoon to get mine to come together. Again, this will depend on where you are and what time of year it is:)