Make your own Pizza Dough! It’s easy, economical and delicious!
Pizza Dough can be made in advance so it’s ready when you want to make pizza. Store it in the refrigerator for up to 3 days, or in the freezer for 3 months. Thaw frozen dough in the refrigerator overnight.
What you need
Flour
Kosher salt
Olive oil
Yeast
Water
How to make Pizza Dough
First, put the yeast into the bowl of your stand mixer. Add the warm water and stir. Within 6-8 minutes the yeast will “bloom”. This shows that the dormant yeast is active and ready for use.
Next, add the olive oil. Place the flour into the bowl and stir the kosher salt into the flour somewhat. You don’t want the salt to directly touch the yeast. Two things kill yeast – salt and heat. Using the dough hook, mix and knead for about 10 minutes.
Now form the dough into a rough ball and roll it around in an oiled bowl to cover it with oil. Let it rise in a warm spot for about an hour, until doubled in size. Gently deflate the air from the dough. You can use the dough now or store it. This recipe will make two 12 inch rounds or a half sheet pan sized pizza. If making two rounds, divide the dough in two and roll each into a ball on a floured surface. Each can be rolled and gently stretched into a 12 inch round. If making a sheet pan sized pizza, roll the entire batch of dough until oblong and then gently stretch it to cover a lightly oiled sheet pan.
Use the dough to make your favorite pizza recipe.
Pizza Dough
Make your own Pizza Dough! It's easy, economical and delicious! Store it in the refrigerator for 3 days or the freezer for 3 months.
Ingredients
- 3 1/2 cups flour
- 1 teaspoon Kosher salt
- 2 tablespoons olive oil
- 2 1/4 teaspoons instant yeast
- 1 1/4 cup lukewarm water
Directions
- Step 1 Put the yeast into the bowl of a stand mixer. Add the warm water and stir. Within 6-8 minutes the yeast will “bloom”. This shows that the dormant yeast is active and ready for use.
- Step 2 Add the olive oil. Place the flour into the bowl and stir the kosher salt into the flour somewhat. You don’t want the salt to directly touch the yeast. Two things kill yeast – salt and heat.
- Step 3 Using the dough hook, mix and knead for about 10 minutes.
- Step 4 Form the dough into a rough ball and roll it around in an oiled bowl to cover it with oil. Let it rise in a warm spot for about an hour, until doubled in size.
- Step 5 Gently deflate the air from the dough. You can use the dough now or store it.
- Step 6 This recipe will make two 12 inch rounds or a half sheet pan sized pizza. If making two rounds, divide the dough in two and roll each into a ball on a floured surface. Each can be rolled and gently stretched into a 12 inch round. If making a sheet pan sized pizza, roll the entire batch of dough until oblong and then gently stretch it to cover a lightly oiled sheet pan.
- Step 7 Use the dough to make your favorite pizza recipe.
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