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    Bauro
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    This recipe provides instructions for making pizza dough from scratch using ingredients like flour, yeast, sugar, salt and olive oil. The dough is mixed together and allowed to rise for 30 minutes before being shaped into balls or thin crusts. Toppings are then added and the pizza is baked at 425 degrees Fahrenheit for 13-15 minutes, yielding 12 servings of homemade pizza with fresh dough.

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    This recipe provides instructions for making pizza dough from scratch using ingredients like flour, yeast, sugar, salt and olive oil. The dough is mixed together and allowed to rise for 30 minutes before being shaped into balls or thin crusts. Toppings are then added and the pizza is baked at 425 degrees Fahrenheit for 13-15 minutes, yielding 12 servings of homemade pizza with fresh dough.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    1K views2 pages

    The Best Pizza Dough Recipe - Print PDF

    Uploaded by

    Bauro
    This recipe provides instructions for making pizza dough from scratch using ingredients like flour, yeast, sugar, salt and olive oil. The dough is mixed together and allowed to rise for 30 minutes before being shaped into balls or thin crusts. Toppings are then added and the pizza is baked at 425 degrees Fahrenheit for 13-15 minutes, yielding 12 servings of homemade pizza with fresh dough.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    The Best Pizza Dough Recipe

    How to make the BEST Pizza Dough Recipe

    Course Main Course


    Cuisine American
    Keyword homemade pizza dough, pizza crust, pizza dough,
    pizza dough recipe

    Prep Time 15 minutes


    Cook Time 15 minutes
    Rising Time 30 minutes
    Total Time 1 hour

    Servings 12 servings (makes one 10-12" pizza)


    Calories 113kcal
    Author Sam Merritt

    Ingredients
    2-2 1/3 cups all-purpose flour OR bread flour¹ divided (250-295g)
    1 packet instant yeast² (2 1/4 teaspoon)
    1 1/2 teaspoons sugar
    3/4 teaspoon salt
    1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional
    2 Tablespoons olive oil + additional
    3/4 cup warm water³ (175ml)

    Instructions
    1. Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add
    garlic powder and dried basil at this point as well.
    2. Add olive oil and warm water and use a wooden spoon to stir well very well.
    3. Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found
    that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming
    into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see
    video above recipe for visual cue). The dough will still be slightly sticky but still should be
    manageable with your hands.
    4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush
    up the sides of the bowl.
    5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to
    your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the
    bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a
    warm place.
    . Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough
    into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will
    have reached temperature once your pizza is ready to bake.
    7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured
    surface and knead briefly until smooth (about 3-5 times). 
    . Use either your hands or a rolling pin to work the dough into 12" circle.
    9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them
    over to form a crust.
    10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry
    brush to brush the entire surface of the pizza (including the crust) with olive oil. 
    11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in
    the oven.
    12. Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!)
    and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden
    brown. Slice and serve.

    Notes
    ¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier
    exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.

    ²Many commenters have reported using active dry yeast (use the same amount, 2 1/4 teaspoon)
    with success. Some people have proofed the yeast first with the 3/4 cup warm water, which is
    what I would recommend, while others have just mixed it into the dough as instructed. Both have
    had success! 

    ³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do
    make sure that your water isn't too hot or it will kill your yeast!

    Making in Advance:
    To make in advance, let the dough rise covered at room temperature as indicated in the recipe,
    then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days
    or it will freeze for up to a month. 

    Top your pizza off with my favorite, easy, homemade pizza sauce!

    Nutrition
    Serving: 1serving | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g |
    Sodium: 146mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

    The Best Pizza Dough Recipe https://sugarspunrun.com/the-best-pizza-dough-recipe/ Find more great recipes at
    SugarSpunRun.com!

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