Homemade Pizza Dough
from kristineskitchenblog.comThis pizza dough recipe is sure to become your go-to! It's easy to make and makes the best chewy, crispy pizza crust. This recipe makes two balls of pizza dough, to make two 14-inch pizzas. If desired, you can freeze half or all of the dough for later; see the recipe notes below for freezer instructions.
Servings: 2 14-inch pizzas
Calories: 262kcal
Ingredients
- 1 ½ cups warm water 110-115° F
- 1 tablespoon rapid rise or instant yeast
- 2 teaspoons granulated sugar
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder optional
- 4 cups 00 pizza flour or bread flour or all-purpose flour
Instructions
Make the Pizza Dough
- Add warm water, yeast and sugar to the bowl of a stand mixer. Stir gently to combine. Let stand for 5 to 10 minutes until yeast becomes active. Yeast should be bubbly. (Instructions on making dough by hand, without a mixer are included in the notes below.)
- Add the olive oil, salt, garlic powder (if using) and flour to the bowl. Begin mixing on low speed using a paddle attachment until combined.
- Next, remove paddle attachment and knead the dough with the dough hook on low speed.
- Check the dough after 5 minutes of kneading. If the dough is more than a little sticky when pressing on it with your finger add an additional tablespoon of flour. Continuing kneading to incorporate all flour for an additional 3 minutes. After about 8 minutes of kneading, the dough should spring back when lightly pressing on it.
- Transfer the dough to a clean, dry and lightly floured work surface. If the dough is overly sticky, light rub with flour. Split the dough in half and shape each half into a ball. (Freeze half of the dough if only making 1 pizza). Cover each dough ball with a clean kitchen towel and let rest for at least 30 minutes until doubled in size.
- Preheat oven to 500° F and place an oven rack one space above the bottom rack position. Oil pizza steels or baking sheets with a high temperature cooking spray or vegetable oil. Do NOT preheat the pizza pans.
Shape the Dough
- Punch the dough down to release any large air bubbles. Shape the dough into a ball by tucking the sides under.
- Use a rolling pin and a lightly floured work surface to roll the dough out into a 14-inch diameter circle. Roll from the center outward in all directions for a circular shape. Use a more oval shape if you are using a baking sheet in place of a circular pizza pan.
- Place the rolled out pizza dough onto the prepared pizza pan. If the edges are larger than the pizza pan, fold them over a bit (towards the pizza) to form a nice thick crust on the edges. Repeat with the other half of the dough on a second pizza pan if making two pizzas.
Assemble and Bake Pizzas
- Add pizza sauce, cheese and toppings as desired. Bake pizzas, one at a time, for 7 minutes. You may need to bake an additional 1 - 2 minutes until the crust and cheese are lightly browned. Let pizzas rest for 5 minutes before slicing and serving.
Video
Notes
- To make dough by hand (without a stand mixer): Follow the instructions above, stirring the ingredients together instead of mixing with the mixer. Knead the dough using your hands on a lightly floured work surface until it is smooth, stretchy and springs back when you press it with your finger.
- To bake pizza without a pizza steel: If you do not have pizza steels or pans, use a large baking sheet and roll the dough in a more oval shape to fit.
- To freeze pizza dough: After you finish kneading the dough, you can freeze all or half of the dough. Divide the dough in half and shape each half into a ball. Dust lightly with flour and store in a zip-top bag for up to one month. When you are ready to use the pizza dough, thaw it overnight in the refrigerator. Then place the dough on a lightly floured surface, cover it with a clean kitchen towel, and let it rest for about 2 hours at room temperature before rolling it out.
- To refrigerate unbaked pizza dough: After kneading the dough, you can refrigerate it for up to 24 hours before using. Let the dough rest at room temperature for about 2 hours before rolling it out (place it on a lightly floured surface and cover it with a clean kitchen towel while it rests).
- Nutrition information is for pizza dough only because sauce, cheese and toppings will vary.
Nutrition
Serving: 1/4 pizza | Calories: 262kcal | Carbohydrates: 47g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 438mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg
