The recipe I get the most requests for from friends and family has to be my pizza dough recipe. I thought it would be a good time to finally post it.
I’ve tested out several different pizza dough recipes, but this is the best one I’ve found. It also has the least amount of ingredients; I hate when I find a pizza dough or bread recipe that has way to many ingredients.
This recipe actually makes two 1-pound pizza doughs and freezes well. Sometimes on a weekend I’ll make 1 or 2 batches and freeze them for future use, I just wrap them in plastic wrap before tossing them in the freezer. When I’m ready to use one, I just take it out of the freezer that morning, loosen the plastic wrap, and leave in a bowl to thaw.
The process of making the yeast mixture is the most important part of this recipe. It’s not difficult, but needs to be done correctly.
The next major step in the pizza dough making process is mixing everything together. At first, it will look like a flour-y mess, but don’t worry, it will come together in the end.
Homemade Pizza Dough Recipe:
(Based off of this recipe from Food Network)
Working time: 30 to 40 minutes; Inactive time: 1 1/2 to 2 hours
- 1 tablespoon of sugar
- 1 – 1/4 ounce packet of active dry yeast *pictured above, they come is packs up 3
- 1 1/3 cup of warm water *around 105°, if it burns your hand it will kill the yeast
- 3 tablespoons of extra-virgin olive oil, plus more for bowls
- 3 3/4 cups of all-purpose flour *I use unbleached
- 1 1/2 teaspoons of salt
1. In a liquid measuring cup, add 1 1/3 cup of warm water. Add sugar and mix until it is dissolved. Then add yeast packet and gently mix. Leave this mixture until it has foamed almost to the top, about 10-15 minutes. *as pictured above
2. While the yeast mixture is growing, whisk the flour and salt together in a large bowl. Make a well in the center of the flour mixture.
3. Add extra-virgin olive oil to well in the flour mixture. When the yeast mixture is ready, also pour it into the center of the flour mixture. Be sure to get everything out of the measuring cup. Start to mix with your hand.
4. When the dough is almost come together, turn the dough out onto a floured surface. Knead for about 5-10 minutes. The best way to tell if the dough has been kneaded enough, is to pinch a little of the dough out. If it springs back, keeps kneading; if it stays out, you’re done. *I actually heard this tip on an episode of Barefoot Contessa.
5. When you’re done kneading, form the dough into a ball. Cut into two even pieces. (cutting things evenly is my downfall, so don’t worry if it’s not perfect) Form each piece into a ball.
6. Prepare two medium sized bowls by putting about 1 teaspoon of olive oil into each. Then one at a time, use that olive oil to cover each dough ball and the inside of the bowls, adding more if necessary.
7. Cover the bowls with a damp cloth and leave in a warm place for 1 1/2 to 2 hours to rise. *I put them in my microwave to rise
8. After your dough has risen, punch down each dough. If you are going to use it right away, form into the needed shape. If you are going to freeze the dough, form back into a ball and wrap in plastic wrap.
*Recipes for how to use this dough recipe are coming soon!