Everyday Pizza Dough
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Additional Time
1 hr 30 mins
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Total Time
1 hr 47 mins
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Servings
24
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Calories
89 kcal
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Course
Main Course
Everyday Pizza Dough
Description
Everyday Pizza Dough starts by activating yeast and sugar in warm water until bubbly. This yeast mixture is combined with all-purpose or 00 flour, salt, and olive oil in a mixer fitted with a dough hook, kneading the ingredients into a soft, cohesive dough ball. Adjustments are made by adding flour or water one tablespoon at a time to achieve the right consistency. Kneading continues about 7-8 minutes until the dough is smooth and shiny.
The dough is then set in a lightly oiled bowl, covered, and left in a warm spot to double in size over 1 to 1.5 hours. This fermentation develops the dough's texture and flavor, preparing it for shaping and baking into pizza. It can also be portioned and stored in freezer bags for later use, offering flexibility for pizza nights.
This dough is a reliable base with a balanced elasticity and minimal ingredients, suitable for home pizza baking that can be paired with any chosen toppings for a personalized crust foundation.
Ingredients
- 7 g active dry yeast
- 5 g granulated sugar
- 325 ml water divided, warm
- 500 g all-purpose flour or you can use 00 pizza flour
- 3 g salt sea salt
- 30 ml olive oil
Instructions
- Add yeast and sugar into a bowl with ½ C (125ml) lukewarm water. Give it a stir and set aside until yeast is bubbly and active.
- Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
- While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
- Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little water at a time.
- Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
- If you're making this dough for later use, you can place the dough into a large freezer bag. Store the dough in the fridge or freezer.
- Lightly grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and place in a warm area to double in size, about 1-1.5 hours, depending on how warm your kitchen is.
- If you've placed the dough into the fridge, take it out 2 hours prior to baking to allow it to warm up.If you've frozen the dough, you'll need to defrost the dough overnight in the fridge and then bring it to room temperature.
- Preheat the oven to 500°F/260°C with a baking steel or pizza stone on the bottom rack. Best to heat the steel for at least 30 minutes.
- Deflate the risen dough and divide into 3 equal balls on a lightly floured surface.
- Tear off a large piece of parchment paper.
- Stretch the dough onto the parchment into a disc about 10" wide and place on toppings of your choice.
- Bake the pizza at 500°F/260°C for 6-7 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 49mg | 2% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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