It’s Here! How to Make Trophy Pizza Dough

Best Pizza

We know you’ve been waiting for it! Special thanks to Chef David for generously sharing his secrets with us.

Note: This dough can be baked the same day you make it, *but* if allowed to sit overnight (as Trophy’s dough is!), it will develop the most flavor.

Ingredients:

3 1/4 cups bread flour, plus more for work surface
1 packet instant or rapid-rise yeast
1 tablespoon salt
1 tablespoon sugar
1 cup warm water
1/4 cup Trophy Beer (whichever kind you like), at room temperature
2 tablespoons plus 1 teaspoon extra-virgin olive oil

Directions:

To make dough: In a large bowl, combine flour, yeast, salt, and sugar; mix until well combined.

Make a well in the center and add water, beer, and olive oil. Using a wooden spoon, stir liquid into the dry ingredients until mixture becomes too stiff to stir. Continue mixing with your hands until the dough comes together and pulls away from the sides of the bowl.

Lightly dust work surface with flour. Turn dough out onto work surface. Gently knead, dusting work surface with more flour as necessary, until dough is smooth, elastic, and only slightly sticky, about 5 minutes.

Oil a large clean bowl; add dough and turn to coat. Cover bowl with plastic wrap. If you want to use the dough right away, set in a warm part of the kitchen and let rise until doubled in size, about 1 hour. If you have time let the dough sit overnight before you use it (as it will develop more flavor the longer it sits).

Punch down dough before using.

 

To make pizza: When ready to use, divide dough into two small balls for two small pizzas or leave as one for one large pizza.

Preheat oven to 450 degrees. If you have a pizza stone, place in oven while it preheats. I don’t have one and so had to make do with two nonstick baking sheets, one to serve as the stone and one to serve as the peel with which to slide the pizza into the oven.

On floured counter top, roll dough out to about 1/2 inch thickness. Transfer dough to baking sheet or peel. Top with anything you like. (I decided to forgo the red sauce and used mozzarella and goat cheese, prosciutto, and shallots.) Slide pizza onto the stone or preheated baking sheet in the oven.

Bake for about 12 minutes or until crust is beginning to turn golden. Top with fresh greens tossed in EVOO, lemon juice, salt, and pepper.

Post pics to Instagram and commence bragging.