5.0 from 48 votes
Homemade Pizza Dough Recipe
You will love this delicious homemade pizza dough recipe that perfectly rises every time with a soft, chewy crust.
Prep Time
5 hrs
Servings: 4 pizza doughs
Calories: 670 kcal
Course:
Main Course , Bread , Lunch
Cuisine:
Italian
Ingredients
- 560 grams bread flour
- 190 grams whole wheat flour
- 600 grams warm water 98° to 100°
- 10 grams 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.
Cup of Yum
Notes
- Make-Ahead: You can make this pizza dough up to 1 day ahead of time.
- How to Store: If you use the dough the same day, keep it covered at room temperature until you are ready to use it. Cover and store it in the refrigerator for up to 2 days. Pull the dough out for 1 hour before forming it and using it. You can cover and freeze the dough for up to 3 months. Thaw it at room temperature until soft and pliable.
- You can substitute 4 tablespoons of water with 4 tablespoons of olive oil if you’d like.
- A trick to help proof the dough is to add the bowl while resting in a slightly cracked oven with only the oven light on. It creates the perfect moist temperature environment for proofing.
- If you’re serious about pizza dough making, then I recommend purchasing a bench knife and banneton.
- You can do this recipe in a stand mixer with the dough hook. Let the dough rise during the resting period and knead at low speed during the folding procedures.
- No need for a rolling pin in this recipe.
Nutrition Information
Calories
670kcal
(34%)
Carbohydrates
136g
(45%)
Protein
23g
(46%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
0.4g
Sodium
981mg
(41%)
Potassium
322mg
(9%)
Fiber
9g
(36%)
Sugar
1g
(2%)
Vitamin A
7IU
(0%)
Vitamin C
0.003mg
(0%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4pizza doughs
Amount Per Serving
Calories 670
% 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.