Homemade Pizza Dough Recipe
User Reviews
5
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Prep Time
5 hrs
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Servings
4 pizza doughs
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Calories
670 kcal
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Course
Main Course, Bread, Lunch
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Cuisine
Italian
Homemade Pizza Dough Recipe
Description
The recipe combines bread flour and whole wheat flour with warm water, salt, and yeast. Initial mixing by hand incorporates all ingredients thoroughly. The dough rests covered for 90 minutes to allow initial fermentation. Then it is stretched and folded to enhance gluten development, followed by another 90-minute rest. After this, the dough is portioned into four balls, shaped, and allowed to proof again for another 90 minutes.
This method produces a dough that will bake into a crust with good chew, elasticity, and a mild flavor from the whole wheat flour. The recipe suggests flour dusting and careful shaping techniques to maintain dough structure. The dough can be stored covered at room temperature for the day of preparation or refrigerated for up to two days. It also freezes well for up to three months, requiring thawing before use.
These steps help achieve a balanced dough suitable for baking homemade pizzas with a soft interior and a slight crustiness outside.
Additional tips include substituting some water with olive oil if desired and proofing the dough in a warm environment, such as a slightly cracked oven with light on. Use of a stand mixer with a dough hook is also an option. Rolling pins are not needed due to the folding technique.
Ingredients
- 560 grams bread flour
- 190 grams whole wheat flour
- 600 grams water 98° to 100°, warm
- 10 grams salt sea salt
- 4 grams active yeast
Instructions
- In a large bowl, combine with your hands the flours, water, salt, and yeast until completely mixed. Use a combination of pinching and squeezing to ensure everything is incorporated.
- Let the pizza dough rest for 90 minutes, covered in plastic wrap.
- Next, stretch and fold the dough for 2 minutes and cover and rest for 90 more minutes. See the video.
- Dust a clean surface with flour and place the dough onto it.
- Sprinkle the top with flour and fold the dough over two times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
- Cut the dough into 4 individual dough balls, and using the same cupping method form 4 dough balls and place them on a sheet tray with parchment paper dusted with flour and covered with a towel, and rest for 90 minutes.
- Store or use the dough.
Notes
- You can prepare the dough up to one day in advance, keeping it covered at room temperature.
- Store unused dough covered in the refrigerator for up to two days; allow it to warm for one hour before shaping.
- For longer storage, freeze the dough up to three months and thaw before use until soft and pliable.
- Replacing 4 tablespoons of water with olive oil adds softness and flavor.
- Proofing in a slightly cracked oven with the light on encourages a warm, humid environment ideal for yeast activity.
- The dough can be made using a stand mixer with a dough hook if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pizza doughs
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 136g | 45% |
| Protein | 23g | 46% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 981mg | 41% |
| Potassium | 322mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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