pizza (using atk recipe)

we finally had a chance to try the atk pizza dough recipe. it’s in the atk family baking book and atk best new recipe (and probably some of their other books). the one in best new recipe has some extra background and also instructions on making the dough with a standing mixer, so those are the ones i’m putting here.

we forgot to get a pizza stone, but i remembered an episode of good eats where alton brown said you can buy a stone or tile from the hardware store for way cheaper, so we ran to home depot to look around. most of the tiles were glazed or sold in packs or too small so there weren’t many choices. the one we got was 18″ and seems like it did a pretty job:


well, actually, it got a crack in the middle, but we figure we can just leave it in the oven and it’ll be ok. 🙂 it was only $3 anyway. next time maybe we’ll invest in a pizza stone.

pizza dough (standing mixer instructions)
makes enough for 3 medium pizzas

1/2 cup warm water (about 110 degrees)
1 envelope (2.25 tsp) instant yeast
1.25 cups water, at room temperature
2 tbsp extra-virgin olive oil
4 cups (22 oz) bread flour, plus more for dusting the work surface and hands
1.5 tsp salt
olive oil or nonstick cooking spray for oiling the bowl

1. measure the warm water into a 2-cup liquid measuring cup. sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. add the room temperature water and oil and stir to combine.

2. place the flour and salt in the bowl of a standing mixer fitted with the paddle. briefly combine the dry ingredients at low speed.

3. slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.


4. stop the mixer and replace the paddle with the dough hook. knead (level 2 on my mixer) until the dough is smooth and elastic, about 5 minutes. form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap.

5. let rise until doubled in size, 1.5-2 hours. press the dough to deflate; it is now ready to use.

comments: our dough was really sticky, couldn’t really work with it, so we added a little more bread flour and it was ok. probably added a little too much liquid. anyway, we put on pepperoni, mushrooms, calamata olives, pizza sauce from our freezer, and cheese:


oh right, you’re supposed to heat the stone in the oven at 500F for 30-40 minutes before you bake, and then the pizza bakes until the cheese is golden brown in spots (8-12 minutes). using parchment paper is another good tip from atk. it makes it a lot easier to transfer the pizza in and out of the oven, and if you are using a questionable pizza stone like us, you can have more peace of mind.

pizza dough is kinda hard to shape so one came out like south carolina and the other one was kind of like a sombrero. it was exciting. besides, this dough was really tasty – crisp and chewy!, so maybe you’d want a higher ratio of crust than a round pizza. you could make like a star pizza 🙂


the dough is actually very easy to make, just have to give it time to rise, and then gotta give the stone time to heat up in the oven. i told cameron next time we should try putting on some vegetables… maybe like margherita YUM.