On a hot stone this pizza dough puffs up with air bubbles in the most delicious and rustic way…
Parents of a great friend recently retired to the Sunshine Coast of British Columbia. It is a stunning rain forest peninsula just a short ferry ride from Vancouver boasting evergreen forests, lakes, and towering mountains, all surrounded by the blues of the Straight of Georgia. Rumour was they had built a master wood-fired pizza oven and were accepting visitors…
Timing was perfect, as we were on the hunt for the perfect pizza dough recipe.
We hopped on the ferry and crossed the 10.5 nautical miles in around 45 minutes, reaching our destination under blue bird skies. From the ocean to lake country in just a few minutes drive, no wonder so many consider settling here after busy careers in Vancouver.
Alas, we weren’t here for the scenery. We were here on business… pizza business.
Lucky for us we found what we were looking for, in the form of a delicious and reliable pizza dough recipe. On a hot stone this pizza dough puffs up with bubbles in the most delicious and rustic way, while crisping on the bottom to give you a strong base you can overload with all of your favorite ingredients.
Whether you have access to a stone wood-fire pizza oven, or just crank your oven as hot as possible to pre-heat a pizza stone or a hot baking sheet, this simple dough will satisfy your pizza cravings.
- 1⅓ cup warm water (if it feels too hot for your hand - it's too hot for the dough)
- 1 tbs. instant yeast
- 1 tbsp olive oil
- 1 tsp. salt
- 3.5 cups of a 50/50 whole wheat flour and all purpose flour blend.
- Preheat your oven at it's hottest setting along with a pizza stone or clean baking sheet, for about an hour.
- Combine the yeast and warm water in a mixer bowl, and let the yeast proof for 5 minutes until it starts to foam
- Add the olive oil, salt and 3.5 cups of flour.
- Stir on medium low until combined, and knead for 10 minutes until smooth and elastic.
- Place dough ball in a clean oiled bowl, covered with a dish towel and let it rise somewhere warm for an hour until the dough is 1.5 times in size.
- On a floured surface, roll out your pizzas, and transfer each one onto a sheet of baking paper.
- Load on your favorite toppings and quickly but steadily, transfer the pizza onto the hot stone or baking sheet. Keep the oven door closed as much as possible to keep the temperature high.
- Each pizza should take 5-7 minutes, until the bottom looks golden and crisp, and the cheese is melting and bubbling.
- Makes three 12" thin crust pizzas.
Some of our favorite pizza combinations are potato, caramelized onions, goat cheese, and rosemary or a classic margarita with fresh tomatoes, mozzarella, and torn basil leaves scattered on top.