Homemade Pizza Dough
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Raising Time
35 mins
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Total Time
25 mins
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Servings
16
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Calories
304 kcal
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Course
Main Course
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Cuisine
American
Homemade Pizza Dough
Description
Homemade Pizza Dough is created by activating instant yeast in warm water with sugar, then mixing in salt, honey, garlic powder, and flour to form a smooth dough. Kneading develops gluten structure, and letting the dough rise in a warm spot until doubled ensures a good texture and flavor. Dividing the dough and allowing it to rest before shaping helps prevent shrinking back during rolling or stretching. Brushing olive oil on the crust edges before baking promotes a golden and crisp surface. The dough can be baked on a preheated pizza stone for even cooking and a crisp bottom or on a pizza pan lined with parchment paper.
The recipe includes tips to freeze dough portions wrapped in plastic and stored in bags for up to three months, with instructions for thawing in the refrigerator and warming to room temperature before baking. It also suggests par-baking or grilling dough before freezing prepared pizzas for quick meals. Using a pizza peel and cornmeal or parchment paper aids in transferring the formed dough onto the stone or pan. Baking at a high temperature around 500°F for 8-12 minutes yields the desired crust texture.
Attention to water temperature, type of yeast, and resting periods is essential for successful dough. Resting the dough during rolling and occasional overturning can improve workability and prevent ripping.
Ingredients
- 2 cups water warm
- 2 packages instant yeast 75 ounces each, quick rise
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon honey
- 5 ½ cups all-purpose flour
Instructions
- In a mixing bowl add water, yeast and sugar. Stir and then let proof for 5 minutes.
- Add salt, honey, garlic powder. Slowly add in 2 ½ cups flour while mixing in stand mixer with dough hook. Add in remaining flour ½ cup at a time, until dough doesn't stick. This may take more or less flour, adjust as you add it.
- Form into ball and kneed with dough hook until smooth.
- Spray second bowl with non-stick cooking spray and place dough into bowl. Cover with towel, place in warm area of kitchen and let raise 30 minutes. The longer it rises the better. You want it to at least double in size.
- When ready to make pizza divide dough in half. Turn out one half of dough onto a lightly floured surface. Sprinkle with more flour if needed so you can stretch and flatten the dough to your desired pizza size.
- Top pizza with desired toppings. Transfer dough to pizza stone. Place in preheated oven at 500 degrees F. Bake 8-12 minutes. You can also use a pizza pan if you don't have a pizza stone. Cut a piece of parchment paper to fit the pan you're using and place pizza pan in oven as it preheats. Removed from oven once it is preheated, please be careful as the pan is hot. Place your pizza dough on the parchment paper on pizza pan. Top with desired toppings. Place back in the oven and bake.
Notes
- Use warm water (not hot or cold) to activate yeast properly for best rise.
- Salt is added to enhance the dough's flavor since toppings alone are not enough.
- Quick rise yeast shortens proofing time and can be stored in the freezer to extend shelf life.
- If dough resists stretching and snaps back, let it rest covered for 5-10 minutes to relax gluten.
- Brush olive oil on crust edges before baking for a golden, crisp finish.
- Preheat pizza stone in the oven for at least 30 minutes before baking to ensure even cooking.
- Freeze dough portions tightly wrapped for up to three months, thaw in refrigerator, then bring to room temperature before use.
- You can par-bake or grill pizza dough before freezing prepared pizzas for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Sodium | 3mg | 0% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 13mg | 1% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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