Once upon a time, I would want to make pizza and if the weather was nasty out, I’d just forget about it because the bakery was so far away. Despite the fact that I’d spent most of my life making homemade bread, it didn’t occur to me that pizza dough doesn’t require as much time and work.
You can mix this up and use it immediately, but I prefer to let it sit for at least an hour in the oven with the light on before stretching the dough.
You can vary the amounts of flour, which will give you different textures and degrees of pliability. This recipe is easy to stretch while in the pan, simply plopping the ball of dough in the pan and then pulling it like taffy (for those that remember this) to the edges of the pan. It’s a very good texture for making a thin crust and gooey enough that if you make a tear, you can easily break off a piece from a thicker part and use it as a patch. It will heal itself quickly if placed across the tear.
Increasing flour to 3 cups will give you a dough that could work if you want to try your hand at stretching it by tossing above your head.
If you have never done this before though, I recommend practicing your flips with a wet towel first to get the technique, and then making extra dough in case something goes wrong. A fun trick to master though, and I fondly remember my time as a pizza cook in the West End of Vancouver in my teens.
As long as you don’t drop it on the floor, you should be able to get something out of it. As this dough is tender, it is best to use a thin sauce, rather than a thick one. I tend to thin mine with olive oil.
When it comes to topping the pizza, I find that it works best to chop all the ingredient to the sizes that I like best for each and then mix all together in a bowl before topping the pizza. You get better distribution this way than by individually placing items on the dough, which relatively speaking