Breads & Bakingcookingclassy5.0
Pizza Dough Recipe
Such an easy method that yields incredible results! A pizza crust with a soft and chewy interior and a nice crisp, golden brown exterior.Makes about two (1 lb) pizza doughs, or enough for two 11 - 14 inch pizzas (depending on how thick you like the crust).
👥 10 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 25 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
📝 Preparation Steps
1
In the bowl of an electric stand mixer whisk together active dry yeast, sugar and 1/2 cup water. Let rest ⏱️ 5 - 10 minutes until it starts to bubble up. If using instant yeast see notes as method is different.
active dry yeast (or instant yeast (see notes*))2 tsp
2
Add in remaining 1 cup warm water, 3 Tbsp olive oil, salt, and 3 cups flour. Set mixer with paddle attachment and blend mixture until combined.
olive oil, (plus more for brushing)3 Tbspcups warm water, (heated to 110 - 115 degrees for active dry yeast, 120 - 130 degrees for instant yeast)1 1/2cups (17 oz) unbleached all-purpose flour (or bread flour, then more as needed (scoop and level to measure))3 1/2
3
Switch to a hook attachment, then knead in remaining 1/2 cup flour. Continue to let knead, while adding more flour 1 or 2 Tbsp at a time as needed until dough isn't overly tacky.
4
Knead on low speed about ⏱️ 4 minutes until dough is soft and supple and pulls away from the sides of the bowl (not the bottom of the bowl though). Dough should be slightly sticky.
5
Transfer dough to a large oiled bowl (preferably coated with olive oil or olive oil cooking spray), turn dough to other side to coat opposite side in oil.
olive oil, (plus more for brushing)3 Tbsp
6
Cover bowl with plastic wrap and let rest until double in volume in a warm place about 1 1/⏱️ 2 hours, or even better ⏱️ 24 hours in the fridge if time allows. If using the fridge method, the following day you'll need to let the dough come to room temperature for about ⏱️ 1 hour before shaping.
7
Near end of rising place pizza stone in oven and let preheat to 475 degrees for ⏱️ 30 - 45 minutes.
8
After rising, press dough down, divide into two portions (freeze** second portion for later at this point if desired).
9
Place each portion if using both right away into two oiled bowls, cover and let rest ⏱️ 15 minutes.
10
Stretch and shape dough into a circle about 11 - 14 inches depending on how thick or thin you like the crust.
11
Transfer to a sheet of parchment paper just large enough to fit.***
12
Brush top of crust with olive oil (about 1 Tbsp each). At this point for a fluffier crust if preferred, let rest ⏱️ 10 minutes. Spread top with sauce (I use about 2/3 cup), sprinkle with cheese (I use about 2 cups mozzarella) and finish with desired toppings.
olive oil, (plus more for brushing)3 Tbspcups warm water, (heated to 110 - 115 degrees for active dry yeast, 120 - 130 degrees for instant yeast)1 1/2cups (17 oz) unbleached all-purpose flour (or bread flour, then more as needed (scoop and level to measure))3 1/2
13
Transfer with parchment paper to preheated pizza stone and bake until crust is golden brown and cooked through, about ⏱️ 11 - 14 minutes.
14
Slice and serve pizza warm. Repeat process with second dough if using.
Nutrition Facts
calories
356 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
295 mg
protein Content
9 g
carbohydrate Content
64 g
saturated Fat Content
1 g
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