Homemade Pizza Dough
User Reviews
4.9
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Prep Time
15 mins
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Rest
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
543 kcal
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Course
Condiments
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Cuisine
Italian
Homemade Pizza Dough
Description
The dough is prepared by combining flour, instant yeast, sugar, warm water, olive oil, and salt. After an initial mix, the dough is kneaded using a stand mixer for six minutes to develop gluten structure, which supports a good rise and texture. The dough is then proofed covered until doubled in size, typically about 30 minutes.
Following the first rise, the dough is divided into balls and rested briefly to relax the gluten for stretching. It is then rolled out into 12-14 inch rounds, topped, and baked at 450°F for about 10 minutes or until the crust is cooked through and lightly browned. This results in a dough that balances chewiness and crispness, suitable as a base for many pizza styles.
For practical use, the dough can be stored tightly wrapped in the refrigerator for up to three days after the first rise or frozen for up to three months. Thawing before use involves warming or resting until puffed, and a quick warm water soak helps prevent drying during thawing. These storage instructions make the recipe adaptable for meal planning and repeated use.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons instant yeast 1 packet
- 1 ½ cups water warm
- 2 tablespoons olive oil
- 2 teaspoons salt
Instructions
- Combine all ingredients except the salt in a bowl of a stand mixer
- Mix on low with the dough hook for 2 minutes.
- Add the salt and mix on medium/low for 6 minutes.
- Remove the dough and lightly grease the bowl, place the dough back into the bowl and let proof until doubled, about 30 minutes.
- Remove the dough and divide into two pieces and reshape to round balls. Let sit for 20 minutes.
- Roll out the dough in 12-14 inches, add toppings, and bake at 450°F for 10 minutes, or as desired.
Notes
- Store dough in the refrigerator tightly wrapped after dividing; use within three days for best results.
- Freeze dough balls after kneading and shaping to preserve freshness for up to three months.
- Thaw frozen dough by briefly soaking in cool water, drying, then proofing until doubled to prevent dry crust formation.
- Alternatively, thaw dough overnight in the refrigerator before use for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 99g | 33% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1173mg | 49% |
| Potassium | 199mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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