Pizza Dough Recipe
User Reviews
4.6
Pizza Dough Recipe
Description
Pizza Dough Recipe offers a straightforward approach to preparing pizza dough with common pantry ingredients like all-purpose flour, olive oil, and active dry yeast. The yeast is proofed with warm water and sugar, then combined with dry ingredients and kneaded to form a supple dough. Refrigeration or freezing allows flexibility in timing, while the dough's soft and elastic texture makes it easy to shape. Baking instructions recommend preheating the oven to a high temperature and using a pizza stone or baking sheet to achieve a golden crust. The recipe yields enough dough for two large pizzas, making it practical for multiple meals or sharing.
The dough’s texture benefits from the combination of olive oil and salt, balancing moisture and flavor. Proofing the yeast properly ensures a good rise, although the recipe notes that rising is optional due to the slow fermentation in the refrigerator. Use of warm water at approximately 105°F–110°F activates the yeast without risking its viability. This dough is adaptable for various toppings and baking methods depending on equipment.
For baking, the pizza stone should be heated first to simulate a brick oven environment, helping create a crisp bottom crust. The dough can be frozen for up to three months, allowing for advanced preparation. Proper storage of yeast and freshness checks are important to ensure dough rising success.
Check yeast expiration date before use to ensure activity.Store unopened yeast in a cool, dry place; refrigerate or freeze once opened.Allow yeast to come to room temperature after freezing before proofing.Water temperature should be between 105°F and 110°F to properly proof active dry yeast without killing it.Dough can be used immediately or after refrigeration; rising is optional as the dough slowly ferments when chilled.Freeze dough tightly wrapped for up to 3 months for future use.Bake pizza on a preheated pizza stone or a well-oiled baking sheet at the oven’s highest temperature, typically around 550°F, for 8 to 10 minutes until crust is golden brown.
Ingredients
- 1 ½ cup water warm
- 1 teaspoon sugar
- 2 ¼ teaspoon active dry yeast (1 package)
- 4 cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup olive oil
Instructions
- In a small bowl whisk the water, sugar and yeast together. Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.
- In the bowl of your mixer, add the flour and salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it's done it will come clean from the side of the bowl.
- Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you're not using the dough right away, you can also freeze the dough.
Notes
- Check yeast expiration date before use to ensure activity.
- Store unopened yeast in a cool, dry place; refrigerate or freeze once opened.
- Allow yeast to come to room temperature after freezing before proofing.
- Water temperature should be between 105°F and 110°F to properly proof active dry yeast without killing it.
- Dough can be used immediately or after refrigeration; rising is optional as the dough slowly ferments when chilled.
- Freeze dough tightly wrapped for up to 3 months for future use.
- Bake pizza on a preheated pizza stone or a well-oiled baking sheet at the oven’s highest temperature, typically around 550°F, for 8 to 10 minutes until crust is golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 312kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 295mg | 12% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Calcium | 11mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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