Best Homemade Pizza Dough
User Reviews
5
-
Prep Time
2 hrs
-
Cook Time
25 mins
-
Total Time
2 hrs 25 mins
-
Servings
10 servings
-
Calories
266 kcal
-
Course
Main Course
-
Cuisine
Italian
Best Homemade Pizza Dough
Description
The Best Homemade Pizza Dough recipe begins by activating yeast in lukewarm water with a pinch of sugar, then mixing in olive oil, flour, and salt. The dough is kneaded either by machine or by hand until smooth and elastic, usually about 5-10 minutes depending on method. After kneading, it is placed in a lightly oiled bowl, covered, and allowed to rise in a warm draft-free area until doubled in size.
This dough can be adapted by using different types of flour such as bread flour, all-purpose flour, or pastry flour, or mixtures thereof. Adjustments to yeast amounts and rising times can be made, especially when refrigerating for slower fermentation over 12-36 hours, which can improve flavor and texture. Optional seasonings like garlic powder, Italian herbs, or red pepper flakes can be added for extra flavor.
Once risen, the dough is punched down, divided into portions, and shaped before topping and baking. The recipe also includes guidance on freezing dough portions and thawing methods to maintain freshness and rise quality. Proper rising is indicated by a persistent indentation test, and adjustments to oven temperature may be needed for fan-assisted ovens.
Leftover pizza should be refrigerated promptly and stored in airtight containers for up to four days. The recipe provides flexibility for oven types, yeast substitutions, and dough preparation preferences to accommodate varied home-baking approaches.
Ingredients
- 2 cups water lukewarm
- 1 sugar pinch
- 1½ tablespoons active dry yeast
- 2 tablespoons olive oil
- 5¼ cups all-purpose flour or bread flour
- 1½ teaspoons salt
Instructions
- In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
MIXING BY MACHINE
- Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
MIXING BY HAND
- Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).
NEXT STEPS
- Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
- Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
- Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).
- Top with your favourite toppings, bake for approximately 15-20 minutes until crust is golden and cheese has melted. Enjoy!
- **At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.
EASY PIZZA SAUCE
- In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine. Top pizza dough.
FRESH TOMATO SAUCE
- Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even 5-6 fresh basil leaves chopped) 1-2 pinches salt and a tablespoon or 2 of olive oil.
STIRRED FRIED VEGGIES & ITALIAN SAUSAGE
- In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, ½ teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes. Use as topping for pizza (on the sauce and then bake).
Notes
- Allow dough to rise slowly in the refrigerator for 12 to 24 hours for better flavor development; adjust yeast amount accordingly.
- You can use a mix of bread flour, all-purpose, and pastry flour depending on availability; hydration may vary with flour types.
- Add optional seasonings like garlic powder or Italian herbs to the flour before mixing for extra flavor.
- Check dough readiness by pressing with a finger; if indentation remains, dough is ready to bake.
- Divide and portion dough balls according to preferred pizza size and crust thickness before shaping.
- Freeze risen dough portions in airtight bags for up to 3 months; thaw in refrigerator overnight and bring to room temperature before use.
- Store leftover pizza in airtight containers in the refrigerator for up to 4 days; reheat as desired.
- Lower oven temperature by 50°F (20°C) for fan-assisted ovens to prevent over-baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 353mg | 15% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
