Pizza Dough
Everyone and their mother has a pizza dough recipe. This is the one I use. 🍕
Pizza Dough
Everyone and their mother has a pizza dough recipe. This is the one I use. 🍕
Cooking Instructions
- 1
Gather your ingredients
- 2
In the bowl of a stand mixer, combine warm water and yeast. Mix gently to dissolve, then let stand for 5 minutes. The mixture should be a little bubbly at the end of this time. If it isn’t, your yeast isn’t active. Discard it and get new yeast.
- 3
Meanwhile, whisk together all the remaining dry ingredients in a separate bowl.
- 4
Add the dry ingredients to the yeast mixture. Add the olive oil and stir to combine.
- 5
Attach the dough hook onto the stand mixer. Knead the dough on low speed for 8 minutes. If the dough looks too wet, add all-purpose flour a teaspoon at a time
- 6
Turn dough out onto a floured surface and knead by hand a minute or two. This is to ensure that the consistency of the dough feels right. If it feels too sticky, knead in a small amount of flour.
- 7
Place the ball of dough in a bowl coated with olive oil. Turn the dough to coat it with oil. Cover the bowl with plastic wrap and allow it to rise at room temperature until doubled in size (approximately an hour and a half).
Alternatively, you can let the dough rise in the fridge overnight!
- 8
Determine whether the dough is adequately risen by poking a finger into it. The indentation should remain after removing your finger.
- 9
Weigh the dough to accurately divide it in half. The picture shows the weight of the dough (873 grams) before dividing it into two 437 gram portions.
Alternatively, just eyeball it and cut it in half. 🤷♀️
- 10
At this point, you can wrap the dough tightly in plastic wrap, then aluminum foil, and freeze it for up to three months. It can also be refrigerated for up to two days. Or, you can proceed to use it in your favorite pizza recipe!
- 11
Notes:
👉🏻 Instead of whole wheat flour, you could use an equal amount (3/4 cup) of all-purpose flour. I’ve done this in the past with great results. I would suggest NOT omitting the bread flour, since the higher gluten content gives this dough a good, chewy consistency once cooked.
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