Learn how to make one of the tastiest homemade pizza dough recipes from restauranteur, Clark Barlowe. Make sure to watch our video for easy, step-by-step directions. This way, you can skip the delivery and create your own pizza party with just 5 simple ingredients.
Pizza dough is the foundation for any great pie recipe.
It’s the base that brings everything together. As a home-chef, pizza dough was one of my top priorities to master in my own kitchen. This homemade version is thin and crispy, perfect for two adults to split when piled high with toppings.
I’d like to introduce you to my super talented friend, Clark Barlowe.
Clark is the Executive Chef and Proprietor of Heirloom, a Charlotte-based restaurant that specializes in “locally sourced, globally inspired fare”. As a North Carolina native, Clark has formed extremely close relationships with regional growers, producers and purveyors to ensure that Heirloom features the best ingredients available.
Clark is an avid forager (follow his adventures on Instagram here), so when he’s away from the kitchen you can typically find him gathering unique ingredients for Heirloom’s ever-changing menu throughout various NC forests and fields. His specialty is mushrooms, so we obviously topped this homemade pizza dough with shaved truffles.
Clark’s Homemade Pizza Dough:
Almost all pizza dough recipes consist of the same five components: flour, salt, yeast, water, and olive oil. Here are a few local ingredients that Clark loves (and now I do too).
- FLOUR: This recipe features sprouted flour from Lindley Mills. Their sprouted flour is made with whole grain organic wheat and tastes phenomenal. Try it, you’ll never go back to all-purpose flour for your pizza dough ever again.
- SALT: My family and I recently took our first beach trip to the coast of North Carolina, so when I learned that we used Outer Banks SeaSalt I was really interested in trying it! This small-batch salt using heritage evaporation practices to harvest 100% sea salt from the Atlantic Ocean.
- OLIVE OIL: Clark and I have a mutual friend, Ashley Korizis, who runs a blog called The Olive and The Sea. She travels to Greece every summer and brought back some olive oil for Clark to use. The olive oil was stellar and I totally envy her annual summer excursions on the other side of the globe.
WATCH US MAKE PIZZA DOUGH:
PIZZA TOPPINGS:
You can top this pizza dough recipe with whatever your favorite toppings are. In this post, we used the following local ingredients… and I highly recommend that you try them out. The end result was swoon-worthy!
- Sottocenere & Rooie Sikke from Orrman’s Cheese Shop
- Pea Shoots from Fair Share Farm
- Shaved Truffle from NC local, Carol Whitley. Individuals can order them online from Alex Toska.
- Garlic from Eastern Carolina Organics
- Chili Pepper Flakes from Savory Spice Shop
- Country Ham from Lady Edison
Personal Note: this topping combination was epic. Try it, you’ll love it.
- 5⅔ cups Sprouted Flour
- 2 tsp. Salt
- 1⅝ tsp. Instant Yeast
- 2½ cups + 3 Tbsp. Room Temperature Water
- 2 Tbsp. Extra Virgin Olive Oil
- Add flour, salt and instant yeast to a stand alone mixer and set to a low speed with the dough hook attachment.
- Slowly add room temperature water and olive oil. Allow to mix until a dough forms.
- Knead dough into a ball by hand and set under the mixing bowl to let it rise for at least an hour. You can watch how Clark does this in the video.
- Work your way with the dough and punch it down to release any air bubbles. Divide the ball into five equal sections.
- At this step, you can wrap each individual dough ball with plastic wrap and set them in the freezer. When you're ready to use, simply set in the refrigerator to thaw the night before.
- If you'd like to cook a pizza right away, preheat your oven to 500F. Roll one of the dough balls out into a 12-inch circle (make sure to flour your surface to ensure the dough does not stick).
- Top with your favorite pizza toppings and bake for roughly 5 - 7 minutes, or until crust has browned and the cheese is bubbly.
MEET YOUR LOCAL: CHARLOTTE CHEFS
This season of Meet Your Local is highlighting simple, scratch-made meals created by some of my favorite culinary professionals in Charlotte. Here you’ll find a behind-the-scenes spotlight of their favorite recipes to cook at home.
Cooking is a part of everyone’s life, including trained chefs! We hope that these recipes encourage you to get in your kitchen and whip up a little somethin’ special from scratch. After all, cooking shouldn’t be complicated (it should be fun)!
Click here to check out Matthew Shepard’s Rosemary Chicken
Click here to check out Greg Collier’s Hobo Stew
PIN THIS FOR LATER:
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