Homemade Pizza Dough

By • April 29, 2014 • 15 Comments

177 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: If you aren’t one for breaking out the thermometer to check the water temperature for the dough, just put the very tip of your finger in the warm water, if it begins to burn after a few seconds, it’s too hot, but if it’s not warm to the touch, it’s not quite warm enough. You want to make sure you start off with the correct water temperature, or else the yeast will not bloom, and you will have to start over.amber wilson | for the love of the south

Serves 8

  • 2 cups of warm water (100 to 110º F)
  • 4 1/2 teaspoons (2 packets) of rapid rise yeast
  • 2 tablespoons of granulated sugar
  • 4 tablespoons of extra-virgin olive oil, plus more for greasing bowl
  • 2 tablespoons of kosher salt
  • 6 cups of all-purpose flour, plus more for dusting
  1. Preheat the oven to 200º F. Once the oven has preheated, immediately turn the oven off.
  2. Combine water, yeast and sugar in the bowl of a stand mixer fitted with a hook attachment. Gently stir to dissolve the yeast. Let the yeast bloom for 5 to 10 minutes (once the top of the mixture begins to get foamy from one side of the bowl to the other, I know it’s done). On the lowest speed, turn on the mixer and add olive oil and salt. Slowly add in the flour (I usually add half the flour, let it incorporate slightly, then pour in the other half.)
  3. Increase to medium speed and mix the dough until it begins to form a ball and wrap itself around the hook, this step should take about 2 minutes. Allow the mixer to knead the dough for another 5 to 8 minutes. Make sure the dough is smooth and elastic.
  4. Form the dough into a ball and place into a large bowl coated with olive oil. Flip the dough in the oil a few times to make sure the dough is evenly coated. Cover the dough with a tea towel to discourage a skin forming on the dough. Let the dough rise for 1 hour in the warm oven.
  5. Once the dough has risen and doubled in size, punch down and cut into 8 equal-sized pieces (or cut the dough in half for 2 large pizzas, which serves 6 to 8 people total.) Use the dough immediately or freeze up to 3 months.
  6. To Freeze: Whenever the dough has finished rising, cut the dough into 8 equal pieces (each piece is 1 serving), wrap each piece in cling wrap and stack the covered pieces of dough into a labeled gallon-sized freezer bag. The dough will stay good for 3 months. When ready to use just take out however many individual balls of dough that you may need and let them come to room temperature for 2 to 3 hours on the counter.
Jump to Comments (15)

Comments (15) Questions (0)

Default-small
Default-small
Tibet

27 days ago CookLikeMad

Fabulous dough! I ran out of flour and used fine cornmeal for the 6th cup, and it was still great. We grilled personal pizzas and left the crust a little thicker, and got 6 generously sized pizzas out of one batch. We were hungry! :)

Default-small

29 days ago ama

So good, though I might cut some of the salt. Thank you!

Default-small

about 1 month ago JMC

Hi Amber, why the need for sugar?

Img_2717

about 1 month ago amber wilson | for the love of the south

JMC,
Thanks so much for asking! Sugar actually feeds the yeast as it takes time to bloom in the warm water. Hope this answers your question!
x
Amber

Default-small

about 1 month ago JMC

Indeed it does. Thank you.

Default-small

3 months ago Ceege

I have just saved this recipe and look forward to trying it. I will first try "as is" and then possibly experiment using part whole wheat flour. Thank you so much for the freezing directions. That information is always so helpful as there are just 2 of us and I either have to figure out how to freeze, if I can freeze, or cut recipe in half at times. Will this dough work well on the grille? I love grilled pizza. Thank you for the recipe.

Img_2717

3 months ago amber wilson | for the love of the south

Ceege,
I've never tried this recipe with whole wheat flour, so let me know how it turns out if you end up trying it! My husband and I are the only two living in our house as well, and this is one of our go to dinners whenever I am tired or we need something quick and delicious! I've never tried this recipe on the grill. I live in a loft, so I don't have access to a grill, but again, let me know how it turns out if you try it on the grill! That would be amazing for a quick summer treat!
x
Amber

Open-uri20131025-3491-1e6gbf8

5 months ago Jan Weber

Valentina,

I know that professional pizzaioli always let the dough rest for at least 24 hours, if not longer - however for home-made pizza dough the recipes seem to vary quite a lot. Some say to let it rise at room temperature overnight then divide. Another said to let it rise at room temperature, punch down, then put it in the fridge to rest overnight. Yet another says you can let it rise, punch down, divide the dough and put into plastic sandwich bags, and let it rest in the fridge in the bags. Any idea if the end result will be mostly the same or is there a possibility one method is more consistent than the others?

Default-small

29 days ago ama

I let it rest in the oven then in sandwich bags in the refrigerator for a few hours. The dough really did turn out great.

Spring-inst2

5 months ago Valentina Solfrini

This is great! Especially if you decide to have pizza as a last minute idea :)

Still, nothing beats long-proofed pizza dough. Pizza that has been left to raise overnight just has that extra something.

I'd be super interested in trying this one with rapid-raise yeast and see what it does to the dough, except I don't think I can find it here where I am...

Img_2717

5 months ago amber wilson | for the love of the south

Valentina,
I completely agree with overnight proofing. This recipe is great for a last-minute homemade pizza recipe to make with the whole family!

I hope you can find rapid rise yeast where you are... So sorry if you can't though, Valentina!
x
Amber

Default-small

5 months ago barb48

AT what temperature do you recommend cooking the pizza on, and do you just plop them directly on the oven rack or do you use a stone or what?

Img_2717

5 months ago amber wilson | for the love of the south

The highest temperature your oven will go! (My oven goes up to 550, so that's the temperature I bake mine at!) I actually use a rimmed baking sheet that I stretch the dough onto, then top it with sauce, cheese and other toppings and bake it for 10-12 minutes!

Default-small

5 months ago Marrie

So anxious to try this récipé, will tell u about later

Img_2717

5 months ago amber wilson | for the love of the south

Sounds good! Thanks so much!
x
Amber