Pizza Dough

Pizza is not only one of my favorite dishes to eat, but it's also one of my favorite things to make in the kitchen. There's something about feeling the dough come together and change as you knead it that feels just a little miraculous. Of course you can use a stand mixer to do the mixing, but everyone should make dough just once by hand.

Now Let’s Get Cooking

Watch The Recipe Video

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Pizza Dough

  • Prep Time: 20 m
  • Proofing Time: 1 h
  • Total Time: 20 m
  • Servings:
    6
    makes 6 - 10 inch pizzas

Ingredients

  • 4 cups bread flour, pizza (“00”) flour or all-purpose flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • cups water
  • 1 tablespoon olive oil

Instructions

  1. Combine the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the olive oil to the flour mixture and start to mix using the dough hook attachment. As you’re mixing, add the 1¼ cup of the water, mixing until the dough comes together. Continue to knead the dough with the dough hook for another 10 minutes, adding enough water to a dough to get it to the right consistency.
  2. Transfer the dough to a floured counter and divide it into 6 equal portions. Roll each portion into a ball. Lightly coat each dough ball with oil and transfer to the refrigerator, covered with plastic wrap. You can place them all on a baking sheet, or place each dough ball into its own oiled zipper sealable plastic bag or container. (You can freeze the dough balls at this stage, removing as much air as possible from the oiled bag.) Keep in the refrigerator for at least one day, or as long as five days.
  3. When you’re ready to make your pizza, remove your pizza dough from the refrigerator at least 1 hour prior to baking and let it sit on the counter, covered gently with plastic wrap.
  4. Pre-heat the oven to 500ºF with a pizza stone or steel in the middle of the oven for at least 30 minutes prior to baking. Make one pizza at a time. Place a piece of parchment paper on your pizza peel. Press the dough into a flat disk and then pinch around the rim of the dough to create a crust. Use the back of your hands to pull the dough into a circle, rotating the dough as you do so. Place the dough on the parchment paper peel and top with your desired toppings. Cut the parchment around the pizza so that it just a little bigger than the pizza. Then slide the pizza onto the pizza stone or peel. Close the oven door and watch as the crust rises and the toppings brown and melt. The pizza should take 5 to 8 minutes.
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Comments (16)Post a Reply

    1. You could use it for one large thick crust pizza. I would split it in two for large thin crust pizzas. I generally divide it in four and each ball makes a thin crust pizza just right for two.

  1. I love this recipe and video. I never buy pizza dough anymore. I use your recipe and it’s perfect every time. I often freeze it to use at a later time and it’s great. Easy to shape into a round pie. I love it! I wish though I could use this recipe for my outdoor pizza oven but I am afraid b/c of the added sugar. Any chance you can suggest a good dough recipe for a Neapolitan pizza. Thank you Meredith!

    1. Hi Jodie. Don’t worry about the sugar content. I use the dough on my outdoor grill without any trouble. I’ll work on a thicker Neapolitan pizza dough! 🙂

    1. Make sure you let the dough defrost on the countertop and come to room temperature before you try to stretch it. Then use it as you were planning to use it.

    1. Hi Leann. Yes, you can freeze the dough. I make one batch of dough and portion it out into 3, 4 or 6 pieces (depending on how big a pizza I will want). Let the dough rise for one day in the refrigerator and then re-roll the little dough balls and freeze them in an oiled plastic bag, removing as much air as possible from the bag. You can keep the dough in your freezer for several weeks – the better you package them, the longer they will keep. When you think you’ll want to use the pizza dough, remember to remove it from the freezer and defrost it in the refrigerator or on the counter. It needs to be fully defrosted before you can stretch and use it and you can keep it in your refrigerator for 3 more days once it has defrosted before using it.

    1. This dough is best after a couple of days of rising slowly in your refrigerator. I you want to freeze it, you can freeze it at any stage of the rise. I like to let my dough balls rise in the refrigerator for one day and then freeze the balls individually in an oiled plastic bag, removing as much air as possible from the bag. When you think you’d like to use the pizza dough, remove it from the freezer several hours ahead of time. You can even let it thaw and continue to rise in the refrigerator for a couple more days. The freezer makes the yeast inactive. Once it thaws, the yeast will be active again and the dough will rise again.

  2. Always keep this in hand. Love the versatility of s thin crust on a grill. Individual deep dish snd even a hand tossed family sized pizza. The dough recipe let’s me create at anytime.

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