If you’re anything like me, you love pizza! For breakfast, lunch or dinner. For dessert or just a snack.

When my craving hits, I don’t want to order it nor do I want to go pick it up. I want it artisan and I want it just the way I want it. (It is about making me happy after all). No matter what you choose to put on it, the crust must be special and absolutely flavorful!! This recipe is my favorite even for dessert pizza’s.
Here’s what you need

• 3 c water between 110 -120 degrees
• 2 1/2 tsp active dry yeast
• 8 c all purpose flour
• 2 tsp kosher salt
• 1 1/2 Tbl Herb de Province
• 2/3 c Extra virgin olive oil

Here’s what you do

Most tap water gets hot to about 120 degrees. Use your candy thermometer to make sure it’s just perfect. Sprinkle the yeast over the top and let sit for 10 minutes.

Meanwhile, mix your flour, salt and Herb de Province in your stand mixer with the bread dough hook attached.

Slowly drizzle in the EVOO until incorporated.

Then turn mixer to 4, give the yeast water a good whisking and slowly pour into dry ingredients. Let mixer do its job until dough forms into a good ball. Meanwhile, preheat oven to 35 and set your timer for 1 1/2 minutes. When the timer goes off, shut off the oven… (now you have the perfect place to proof your dough.)

Sprinkle olive oil in a large bowl and turn dough in the bowl to coat all sides. Soak a bread towel in very hot water and cover dough. Place in oven for 1 hour.

When proofed. Divide into 8 equal pieces and cover lightly with flour.

Place into individual zip freezer bags. Remove air and place on baking sheet and place back in oven for 30 minutes, to reproof. Place entire pan in deep freezer until frozen. Remove from pan and store in freezer. When you want a pizza let thaw on counter for a couple hours and prepare as you want. Bake at 500, bottom rack, for between 10-15 minutes.

For the love of all things pizza

Jo 💟