Homemade Pizza Dough Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
3 1-lb balls of dough, 24 slices
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Calories
138 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Pizza Dough Recipe
Description
The dough is prepared by combining warm water with sugar and instant yeast to activate and become frothy, then adding vegetable or olive oil. Flour and salt are mixed in gradually to form a sticky dough, which is then turned into an oiled bowl, covered, and left to rise until doubled in size, about an hour.
After rising, the dough is turned onto a floured surface and shaped into smooth balls. The amount yields three one-pound dough balls, enough for three pizzas. The dough's stickiness is key for texture, producing a crust that is slightly thin and pliable but with sufficient structure.
For baking, a preheated pizza stone helps develop a well-cooked, crispy crust. Using parchment paper can ease transferring the pizza. The dough can be made ahead and refrigerated, improving workability and flavor development. It is flexible and can be halved or portioned differently depending on needs.
Ingredients
- 2 1/2 cups water warm
- 1/4 cup sugar
- 3 teaspoons instant yeast
- 1/4 cup vegetable oil (can use olive oil or another oil, such as avocado)
- 6 cups all-purpose flour
- 2 teaspoons salt
Instructions
- In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
- In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
- Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
- Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
- Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
- To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)
- Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.
Notes
- This recipe makes three 1-pound dough balls, suitable for making three pizzas; you can halve the recipe for fewer pizzas.
- Refrigerate dough after mixing if not using immediately; dough is easier to roll slightly warmed but still workable if cold.
- Preheat your pizza stone at least 30 minutes before baking for a crisp crust and use parchment paper to help transfer pizzas.
- Adjust flour quantity as needed; dough should remain somewhat sticky to ensure good texture and rise.
- Nutritional information does not include toppings and can vary based on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 31-lb balls of dough, 24 slices
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 138kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 194mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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