Homemade Pizza Dough
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5.0
3 reviews
Excellent
Homemade Pizza Dough
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This homemade pizza dough recipe has become a staple in our home. It's perfect for making pizza crust, stromboli, or calzones. Simple to prepare and absolutely delicious, it works perfectly with bread and all-purpose flour. Plus, you can easily adjust it for a semi-sweet dough if you like.
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Ingredients
- 1 kg bread or all-purpose flour
- 600 ml warm water (110°F–120°F)
- 10 g Instant-dry Yeast
- 50 to 75 g granulated sugar If you'd like, you can use less sugar or even omit it altogether.
- 25 g (4 teaspoons) kosher salt
- 75 g butter softened, extra virgin olive oil or olive oil
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Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, yeast, sugar, and salt.
- Switch to the dough hook attachment. Add the softened butter or oil and warm water, then mix until the dough forms a shaggy mass. Knead on medium-low speed for 5 to 7 minutes or until the dough is smooth and elastic. It should pull away from the sides of the bowl and form a ball. If the dough is too dry, add water 1 tablespoon at a time; if too sticky, add flour 1 tablespoon at a time.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size, about 40 minutes to 1 hour.
- Punch down the dough to release air bubbles. Divide it into 4 equal pieces for large pizzas or 7 for medium ones. Roll each piece into a ball.
- Coat the dough balls with olive oil and place them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days or freeze for up to 3 months.
- For refrigerated dough, let it sit at room temperature for 30 minutes before stretching. For frozen dough, defrost overnight in the refrigerator or let it sit at room temperature for 2 hours before using.
- If using immediately, cover the dough balls with plastic wrap or a damp kitchen towel and let them rest for 15 to 20 minutes to allow for a slight rise.
- Use your hands or a rolling pin to stretch each dough ball to your desired shape and thickness.
- Preheat the oven to 500°F and position a rack 4 to 5 inches from the broiler element. Lightly dust a baking sheet with cornmeal. Place the stretched dough on the sheet. Using the back of a spoon or ladle, spread your sauce evenly, leaving a ¾-inch border around the edges. Sprinkle mozzarella cheese, followed by the toppings. Bake for 8 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbling, rotating the pizza halfway through baking. Slice and serve warm.
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Notes
- Make Ahead & Freezing
- Make Ahead & Freezing
- Make Ahead: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Make Ahead: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
- Freezing: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
- Make Ahead: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the balls with olive oil and store them in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
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Overall Rating
5.0
3 reviews
Excellent
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