Easy Pizza Dough Recipe by Dan Richers
Dan Richer is one of the most popular pizza chefs in the world. His dough recipe is a well-known favorite among pizza enthusiasts and foodies alike. Richer, the chef and owner of Razza Pizza Artigianale in New Jersey, has gained a reputation for his exceptional pizza dough, which is the foundation of his famous pizzas.
What sets Richer's recipe apart is his dedication to using simple, high-quality ingredients and traditional techniques to create a dough that is both flavorful and easy to work with.
But perhaps the most intriguing aspect of Richer's approach is his unique focus on the fermentation process, which he believes is the key to unlocking the full potential of the pizza dough.
To learn more about pizza-making, check out Dan Richer's book, "The Joy of Pizza: Everything You Need to Know"
So, gather your ingredients, preheat your oven, and make some fantastic pizzas today!
- 1000 grams Flour (8 cups)
- 3 grams Yeast (1 teaspoon)
- 680 grams Water (3 cups)
- 20 grams Sea Salt (1 ½ tablespoons)
- Rice flour or fine semolina flour (for dusting)
In a huge mixing bowl, mix all together the flour and salt.
In a separate mixing bowl, dissolve the yeast in warm water. Set aside the yeast mixture for 5 minutes until it begins to foam.
Add yeast and olive oil to the bowl with the flour and salt. Stir the dough until it begins to come together.
Knead the pizza dough on a floured surface for 10 minutes or until it is smooth and elastic.
Put the dough inside a lightly oiled bowl, cover it with plastic wrap, and wait 1 hour.
Preheat your oven to its highest setting.
Make four equal pieces and roll each piece of dough into a ball.
On a floured surface, press the dough from the middle into a flat, circular shape while maintaining a small outer ring.
Take the pizza dough and put it onto a wooden peel that has been sprinkled with either cornmeal or semolina. Then add your preferred sauce and toppings onto the dough.
Bake in the pizza oven for about 90 seconds, turning occasionally to evenly cook the bottom and edges of pizza.
To learn more about pizza-making, check out Dan Richer's book, "The Joy of Pizza: Everything You Need to Know"
Tip:
If you experience any issues with the pizza dough, such as it being too dry, too sticky, or not rising properly, check out the article "Common Pizza Dough Problems and How to Fix Them" for help.
