Pizza Dough
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
1 hr
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Total Time
1 hr 27 mins
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Servings
1 12-inch pizza
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Calories
1103 kcal
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Course
Main Course
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Cuisine
Italian
Pizza Dough
Description
This pizza dough recipe begins by blooming active dry yeast in warm water with some sugar, creating a frothy mixture that ensures yeast activity. The flour, olive oil, salt, and remaining sugar are added, and the dough is kneaded in a stand mixer until smooth and elastic, bouncing back when poked.
The dough is then shaped into a ball, placed in a lightly oiled bowl, covered, and left to rise in a warm spot until doubled in size. After rising, it is punched down and shaped into a 12-inch circle with a thicker edge rim. The dough is placed on parchment and optionally brushed with olive oil before baking at 450°F to a golden crust.
Options include substituting bread or 00 flour for a chewier crust and flavoring the dough with dried herbs. The dough can also be mixed by hand if no stand mixer is available.
Using water at the correct temperature is essential to activate yeast without killing it. Instant yeast can be used to skip the proofing step and speed up rising.
Ingredients
- ¾ cup water 100-110°F) (180mL, warm
- 1 (.25-ounce/7g) packet active dry yeast
- 1 tablespoon granulated sugar divided
- 2 cups all-purpose flour (240g)
- 1 tablespoon olive oil pulse more for brushing
- ¾ teaspoon salt
Instructions
- In the bowl of a stand mixer, stir together the warm water, yeast, and 1 teaspoon of sugar. Let the mixture stand until it is very frothy on top, 5 to 7 minutes.
- Add the flour, olive oil, salt and remaining 2 teaspoons of sugar to the bloomed yeast. Attach the dough hook and mix on low for about 1 minute. Increase to medium-low speed until the dough comes together in a ball, is smooth, and springs back when poked, about 5 minutes.
- Shape the dough into a tight ball on the counter and place it in a lightly oiled large bowl. Cover with plastic wrap and place in a warm, draft-free place to rise until the dough has doubled in size, about 1 hour.
- Preheat the oven to 450°F.
- When the dough has doubled, punch it down and shape it into a 12” circle on a lightly floured surface, making a thicker rim around the outside edge. Transfer the dough to a parchment paper-lined baking sheet or pizza pan and reshape into a circle if needed. Brush the rim with olive oil if desired, and top with sauce and your choice of pizza toppings or as directed by your recipe.
- Bake for about 12 to 15 minutes or until the crust is golden brown and the cheese is melted and bubbling.
Notes
- Use water warmed to about 100–110°F to prevent killing the yeast.
- Instant yeast can replace active dry yeast; if using it, skip the proofing step and mix it directly with the flour, sugar, and salt before adding water and oil.
- Bread flour or 00 flour can be substituted for all-purpose flour to create a chewier dough with different elasticity.
- Adding dried herbs or spices to the dough can infuse additional flavor; mix these in with the flour before adding liquids.
- If you don't have a stand mixer, knead the dough by hand on a floured surface until smooth and elastic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 112-inch pizza
Amount Per Serving
Calories 1103 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1103kcal | 55% |
| Carbohydrates | 206g | 69% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1762mg | 73% |
| Potassium | 336mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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