Welcome to your new favorite pizza dough recipe! Making homemade pizza dough is not only fun but also incredibly rewarding. Let’s dive right in and get that dough rising!
Tips for Success
Make sure your yeast is fresh for the best rise. And remember, kneading is key – it develops the gluten that gives your dough that lovely chew!
What You'll Love
This pizza dough is super versatile – use it for classic pizzas, calzones, or even breadsticks. Trust me, you’ll love it!
Ingredients
- Dough Ingredients:
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Instructions
- Prepare the Yeast:
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Step 1- Activate the Yeast: In a small bowl, stir together the water, sugar, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
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Step 2- Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, place the flour and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
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Step 3- Knead the Dough: Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
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Step 4- Let the Dough Rise: Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
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Step 5- Shape the Dough: Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan or similar.
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Step 6- Bake the Pizza: Top and bake according to the pizza recipe you are using, typically 10 to 13 minutes in a 500°F oven, or until the crust is browned.
Nutrition
- Calories: 250, Fat: 3g, Carbs: 47g, Protein: 8g
Cooking techniques
To achieve the best texture, knead the dough sufficiently to develop gluten, which provides that delightful chewiness. A warm environment helps the dough rise faster.
Variations or substitutions
For a whole wheat version, substitute half the all-purpose flour with whole wheat flour. You can also experiment with adding herbs or garlic powder to the dough for extra flavor!
Storage tips
Unbaked dough can be wrapped tightly and stored in the refrigerator for up to 3 days. For longer storage, freeze the dough in a freezer bag and use it within 3 months.
Notes
Ensure to check the yeast's expiration date for the best results. If the dough isn’t rising, it could be due to inactive yeast.
