Perfect Pizza Dough for Cob Ovens

Really, you could spend your whole life looking for the perfect homemade pizza dough. It’s the right combination of flavorful, salty, sweet, and crispy that is hard to obtain and a lot of pizza dough recipes come out chewy and rubbery tasting.

Well folks! No more!

We have used this recipe in the cob oven a few times and BOY does that thing cook pizza! Of course if you don’t have a cob oven (yet… nudge nudge) feel free to try it in your home oven as well. The cob oven just imbues this wonderful wood fired taste into the crust itself so I highly recommend trying it.

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Perfect Pizza Dough makes six 12″ inch thin crusts or three 12″ inch thick crusts

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
6 cups bread flour

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

In a stand mixer, mix the: olive oil, salt, and bread flour into the yeast mixture, stirring well after each addition. With the dough hook attachment, knead with the mixer on low for about 8 minutes. Lightly oil the mixing bowl, place the dough back in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

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Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. (Preheat home oven to 425 degrees F).

Use an oiled rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake for 10-15 minutes or until the crust and cheese are golden brown.

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Take your extra crusts and put them in ziplock freezer bags and freeze. When you get the craving for pizza, just unthaw a crust and use!

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TIP: Cornmeal works for keeping crust from sticking to your oven, but another easy solution is parchment paper. As long as your oven is at proper temperature the parchment paper won’t burn and you won’t get ash on your crust.

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