Pizza Dough Recipe
User Reviews
5
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Prep Time
15 mins
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Rise Time
30 mins
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Total Time
45 mins
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Servings
1 pizza
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Calories
1279 kcal
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Course
Main Course
Pizza Dough Recipe
Description
The pizza dough combines instant yeast activated by warm water and sugar with flour seasoned with salt and garlic powder. Olive oil is added for elasticity and flavor. After mixing, the dough is kneaded until elastic with slight stickiness, then shaped into a ball.
The dough rests in an oiled bowl covered to rise for 30 to 60 minutes or longer until doubled in size, developing gluten for structure and a chewy texture once baked. Additional flour can be used sparingly if the dough is too sticky during kneading.
This dough is versatile for pizzas such as stromboli, buffalo chicken pizza, or Hawaiian pizza. It freezes well when shaped and wrapped, requiring slow thawing overnight before use. Bread or all-purpose flour can be substituted based on texture preference.
Using non-iodized salt and the choice of yeast (instant or active dry) can subtly affect flavor and rise. At high altitudes, adjustments may be needed. The recipe's notes provide detailed tips on storage, thawing, and alternative uses.
Ingredients
- 2 ¼ teaspoons instant yeast equal to 1 packet. See notes.
- ¾ cup water 105-115° F, warm
- 2 teaspoons sugar
- 2 cups all-purpose flour plus up to 1/3 cup as needed (250-290 g, or bread flour
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil plus more for bowl/crust
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. (The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes.
- In a large bowl, add the salt, garlic powder, and 1/2 of the flour. Stir to combine. Add the warm water/yeast mixture and the olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.
- Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball.
- Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight.
- Gently punch down the dough and knead it 5 times to smooth it out. Shape back into a ball to use now or later. (See notes for make-ahead and storage instructions).
- Basic Baking Instruction for Pizza: Bake at 450° F for 13 to 15 minutes. See my homemade pizza recipe for topping measurements and full baking instructions.
Notes
- Instant yeast is called for, but active dry yeast can be substituted successfully.
- Use non-iodized salt for best flavor; table salt may impart bitterness in baking.
- Bread flour creates a chewier crust; all-purpose flour also works well.
- The dough can be frozen wrapped in plastic and thawed in the refrigerator overnight before use.
- High altitude baking may require ingredient adjustment; consult baking guides if needed.
- This dough is suitable for various pizza types and breadsticks, giving flexibility in use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pizza
Amount Per Serving
Calories 1279 kcal
% Daily Value*
| Calories | 1279kcal | 64% |
| Carbohydrates | 210g | 70% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 2345mg | 98% |
| Potassium | 535mg | 11% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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