Name: Pizza Dough
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 5 servings
Cuisine: American
Ingredients: . Dough Base Ingredients; 2 1/4 teaspoons active dry yeast; 2 teaspoons granulated sugar; 1 1/2 cups warm water (356g); 3 tablespoons olive oil; 1 1/2 teaspoons salt; 1 teaspoon white vinegar; 3 3/4-4 cups bread flour (510-544g) (all-purpose flour would also work)

Welcome to the delightful world of homemade pizza dough! This recipe is not only easy but also incredibly satisfying. Whether you're using a traditional oven, a pizza oven, or even an air fryer, you'll have a delicious base for any topping you can dream of!

Tips for Perfect Dough

Make sure your yeast is fresh and bubbly for the best rise! Don’t worry if you don’t use all the flour; the dough should be slightly sticky but manageable.

Favorite Cooking Methods

Try out different methods like grilling or using an air fryer for a unique twist. Each method adds its own character to the pizza!

Ingredients

Dough Base Ingredients:
2 1/4 teaspoons active dry yeast
2 teaspoons granulated sugar
1 1/2 cups warm water (356g)
3 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon white vinegar
3 3/4-4 cups bread flour (510-544g) (all-purpose flour would also work)

Instructions

Make the Dough:
Step 1

- Combine Ingredients: In a large bowl of a stand mixer, combine 1/2 cup of the warm water with the sugar and yeast. Stir to dissolve the yeast then let rest for 5 minutes. It should foam on the top. Add the remaining 1 cup of warm water, olive oil, salt and vinegar.
Step 2

- Knead Dough: Begin mixing on medium-low speed, gradually adding the flour a cup at a time, and knead the dough for about 7 minutes, or until it's smooth and elastic. You may not need all of the flour. The dough should be slightly sticky, but not so sticky that it really sticks to your fingertip when touched.
Step 3

- Rise: Transfer dough to a greased bowl and cover with a dry towel or greased plastic wrap. Allow to rise for 1 to 1.5 hours, or until it has about doubled in volume.
Step 4

- Roll out: Gently punch the dough down and place on a lightly greased or floured counter top. Divide dough into 2 or 3 equal pieces (makes about two 14'' or three 9'' pizzas). Roll and stretch the dough to desired size and thickness. Brush dough with olive oil.

Nutrition

Calories: 150, Fat: 2g, Carbs: 28g, Protein: 4g

Cooking techniques

Mixing and kneading the dough is key to developing gluten, which gives the dough its structure. Allowing it to rise properly ensures a light and airy crust.

Variations or substitutions

Feel free to substitute all-purpose flour for bread flour if needed, and experiment with different oils or herbs for added flavor.

Storage tips

Uncooked dough can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just let it come to room temperature before rolling out.