Casey’s has been an all-time favorite for numerous people out there. Their breakfast pizza and taco pizza are absolutely one of a kind. They have won the hearts of many pizza lovers for a convenience shop.
Hardcore Casey’s fans have been trying to copy their dough recipe for a long time now. But, that’s not possible without adequate information.
Here’s where we come in! We’ve brought to you the secret to Casey’s pizza dough.
Want to make yourself a scrumptious pizza dough? Then read along!
- Difficulty Level: Easy
- Servings: 8 servings
- Preparation Time: 25 mins
- Storage Time: 1 hour
- Total Time: 1 hour 25 mins
Nutritional Facts:
| Ingredient | Calorie |
| All-Purpose Flour | 266 |
| Bread Flour | 277 |
| Instant Yeast | 27 |
| Granulated Sugar | 20 |
| Dried Basil | 1 |
| Garlic Powder | 2 |
| Olive Oil | 238 |
The total amount of calories in a Casey’s pizza dough can range from 554 to 564 calories. It depends on the ingredients you use.
Ingredient List:
- 2 and ⅔ cups of all-purpose or bread flour
- 2 and ¼ tsp (1 pack) of instant yeast
- 1 and ½ tsp of granulated sugar
- ¾ tsp of salt
- ¼ tsp of dried basil
- ¼ tsp of garlic powder
- 2 tbsp of olive oil
- ¾ cup of water
Necessary Cookware:
- Kitchen Aid Mixer (optional)
Step by Step Procedure for Making The Perfect Casey’s Pizza Dough
Ready to make your favorite pizza chain’s dough? Simply ensure that you follow the procedures to the letter, and you will achieve the best results.
Step 1: Mixing All The Ingredients
Take a saucepan and pour the water into it. We don’t need boiling hot water, so keep the heat at medium. Remove the saucepan from the stove after the water has reached about 100 degrees Fahrenheit.
Now, if you have a Kitchen Aid Mixer, take the bowl fitted with it. If you don’t, then use a large bowl.
Pour 1 cup of flour into the bowl. Then, one by one add yeast, salt, dried basil, sugar, and garlic powder into the bowl. Now, place the bowl back on the Kitchen Aid Mixer. Set the power of the dough hook attachment at medium and let the mixer do its job.
Next, it’s time to add the rest of the flour. After you add the flour, the mixture will slowly turn into a pliable and smooth dough. Let the dough rest for 10 minutes.
Check the weight of the dough. It should be 510 grams for a large-sized pizza and 290 grams for a medium-sized one. The ingredients mentioned here are ideal for a large-sized pizza. So, let’s just stick to that.
Step 2: Kneading The Dough
It’s time to knead the dough after it’s rested. Knead the dough out onto your work surface. Flour your work surface to make it easier to work with. Start kneading the dough after adding a bit more flour.
Folding and pinching the dough is the best way to knead it. Fold it in half and then 90 degrees. Fold it once more. Repeat for another 2-3 minutes.
Now, use your hands to turn the shape of the dough into a ball. Then place the dough in a bowl now. Make sure the bowl is properly greased. After placing the dough inside, cover it. Then place the bowl at room temperature for about an hour.
Step 3: Flattening The Dough
After an hour, you’ll notice the size of the dough has almost doubled. Now, it’s time to flatten it.
At Casey’s, they use a dough flattener to flatten their dough. If you don’t have one, a rolling pin will suffice. Or, you could even use your hand.
A large size pizza at Casey’s is 16”. However, you don’t have to flatten it until it’s 16“ long. After you flatten it to around 10” -12”, take the dough up on your hand.
Hang the dough using both of your hands. Then give them a light shake as you move the dough around.
They let gravity do some of the work for them at Casey’s. Next, you’re gonna place the dough on a perforated pan. Make sure the pan is 16 inches in diameter. Before you put the dough in the pan, grease it.
After you place the dough on the pan, carefully stretch the dough along the edges of the pan.
Your pizza dough is ready. Now, use whatever sauce add toppings you want with your pizza dough.
Important Tips
Now you know how to make the pizza dough of your favorite pizza chain. But, you might still have some questions in mind. As a result, we’ve created this section to address some of the most often asked topics.
What If I Don’t Have Any Perforated Pans?
If you don’t have a perforated pan, that’s just OK. You can get away using a normal pan. But, perforated pans are recommended for this.
What Kind of Grease Should I Use for The Pan and Bowl?
Extra Virgin Olive Oil and Vegetable Oil are suggested. You may, however, use almost any oil.
What If The Salt Kills The Yeast?
Relax, it won’t. There’s not enough salt to kill the yeast in the mixture.
Remember, you most likely won’t be getting it right on your first try. But, practice makes perfect. Let us know in the comments about how yours turned out.
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