Pizza Dough
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
10 mins
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Total Time
1 hr 40 mins
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Servings
5
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Calories
424 kcal
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Course
Main Course
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Cuisine
American
Pizza Dough
Description
The dough begins with proofing yeast and sugar in warm water until foamy, ensuring active yeast. Additional warm water, olive oil, salt, and white vinegar are mixed in before incorporating flour gradually while kneading in a stand mixer. Kneading continues until the dough is smooth and elastic with slight stickiness but not overly wet. The dough is transferred to a greased bowl, covered, and left to rise for about 1 to 1.5 hours until doubled in size.
After rising, the dough is punched down and shaped into portions for pizzas—either two 14-inch or three 9-inch pizzas. It is rolled or stretched to the desired size and thickness. Pre-baking the dough for 4-5 minutes before adding toppings helps achieve a crispy crust with a soft interior. Once topped, pizzas are baked to finish cooking.
The dough can be made ahead and refrigerated wrapped in a greased bowl or plastic wrap, or frozen for up to 3 months. Thawing is done slowly in the refrigerator before use. These storage options aid in preparing dough in advance for convenience.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 1 1/2 cups water 356g, warm
- 3 Tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon white vinegar
- 3 3/4-4 cups bread flour (510-544g), all-purpose flour would also work
Instructions
- Combine Ingredients: In a large bowl of a stand mixer, combine 1/2 cup of the warm water with the sugar and yeast. Stir to dissolve the yeast then let rest for 5 minutes. It should foam on the top. Add the remaining 1 cup of warm water, olive oil, salt and vinegar.
- Knead Dough: Begin mixing on medium-low speed, gradually adding the flour a cup at a time, and knead the dough for about 7 minutes, or until it's smooth and elastic. You may not need all of the flour. The dough should be slightly sticky, but not so sticky that it really sticks to your fingertip when touched.
- Rise: Transfer dough to a greased bowl and cover with a dry towel or greased plastic wrap. Allow to rise for 1 to 1.5 hours, or until it has about doubled in volume.
- Roll out: Gently punch the dough down and place on a lightly greased or floured counter top. Divide dough into 2 or 3 equal pieces (makes about two 14'' or three 9'' pizzas). Roll and stretch the dough to desired size and thickness. Brush dough with olive oil.
Oven Method:
- Preheat oven to 450 degrees F (with a pizza stone inside, if you have one). Add cornmeal and flour to a pizza peel or use a pizza pan. Pick the top of the dough a few times with a fork and pre-bake the dough in the pizza pan, or slide onto a hot pizza stone to pre-bake for 3-4 minutes. Remove from oven and add pizza sauce and toppings. Return to oven and bake for 8-15 more minutes or until the crust is golden and the cheese is bubbly.
Pizza Oven Method:
- Add cornmeal and flour to a pizza peel and place rolled out dough on top. Add toppings. Slide into preheated pizza oven and cook according to pizza oven instructions.
Air Fryer Method:
- Roll dough into small sizes that will fit in air fryer. Cook in air fryer for 1 minute (check after 30 seconds, to make sure it didn't fold over), then flip sides and cook 1 more minute. Repeat with remaining crusts. Add toppings. Cook at 370 for 1-3 minutes or until bubbly.
Grill Method:
- Preheat grill to medium-high. Roll out dough and place on a piece of parchment paper. Spread with oil, then gently flip the pizza onto the grill, oil side down, and peel the parchment paper off. Cover grill lid and cook for 2-3 or until grill marks on bottom. Flip the pizzas onto a plate and add sauce and toppings to cooked side. Reduce heat and slide pizzas back on frill to cook another 3-5 minutes.
Notes
- The recipe yields two 14-inch pizzas or three 9-inch pizzas, with about 3 slices per serving.
- Pre-bake the dough for 4 to 5 minutes before adding toppings to ensure a crisp crust and soft interior.
- Dough can be made ahead, refrigerated for several hours or overnight, and allowed to come to room temperature before rolling out.
- The dough freezes well for up to 3 months; thaw in the refrigerator before use and bring to room temperature for easier rolling.
- Pre-baked dough, with or without toppings, can also be frozen for take-and-bake convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 704mg | 29% |
| Potassium | 107mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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