- Serves 8
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
Test Kitchen Notes
Making the best homemade pizza dough doesn’t have to be difficult, nor does it have to take all day—and this recipe, from blogger Amber Wilson, proves it. This dough comes together quickly thanks to the help of a stand mixer—no manual kneading or messy counters necessary. Rapid-rise yeast, warm water, flour, salt, olive oil, and a little bit of sugar is all it takes to make a delicious flavorful dough. It’s ready to use as soon as it’s finished rising, but if you’re a fan of meal prepping, feel free to portion out and freeze the dough for up to three months. That way, you’ll never be too far from a fresh, hot-from-the-oven pizza. Just keep in mind that each frozen portion of dough will take a couple of hours to defrost on the counter, so make sure to plan ahead.
Unlike other pizza dough recipes, Wilson’s recipe relies on an unusual (but truly ingenious) technique. While you’re mixing the dough, heat the oven to 200°F. As soon as it heats up, turn the oven off. Rather than letting the dough rise on the counter, place it directly in the warm, cozy oven, which provides the perfect environment for the dough, cutting the rise time to just an hour.
Once your pizza dough is ready to go, form the crust and top it with anything and everything your heart desires. Need inspo? Try our grilled white pizza, which is topped with corn, ranch, and basil, or update your favorite Hawaiian pie, with sweet onions, ham, and fresh pineapple. —Food52
warm water (100 to 110º F)
4 1/2 teaspoons
(2 packets) rapid rise yeast
extra-virgin olive oil, plus more for greasing bowl
all-purpose flour, plus more for dusting
- Preheat the oven to 200º F. Once the oven has preheated, immediately turn the oven off.
- 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.)
- 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.
- 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.
- 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.
- 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.