Perfect Pizza Dough Recipe
https://easyhomemaderecipes.caFinding the Perfect Pizza Dough recipe is truly a challenge especially when it's so easy to buy pizza dough at the grocery store. But, there's something about making your own dough that give such a sense of accomplishment.This recipe is fool proof, quick and you can make it by hand or use a stand mixer. Like recipes with hand made dough? Try my recipe for Sicilian Vota Vota, Homemade Pasta Dough, or my Black Olive and Rosemary Focaccia Bread.
Ingredients
Dough
- 1¼ tsp dry yeast
- 1 tsp sugar
- 1½ cups warm water
- 4 cups all purpose flour
- 1 tsp salt
For Tomato Pizza (double the quantities for 2 - 12" or 1 extra large pizza)
- 1 cups marinara sauce
- 2.8 oz mozzarella slices 4 slices, or shredded mozzarella
- 2½ oz pepperoni sliced, optional
- 3 leaves fresh basil
- 10 olives pitted
- 2 tbsp olive oil to drizzle over pizza
Potato Pizza Topping (double the quantities for 2 - 12" or 1 extra large pizza)
- 12 oz potato about 2, boiled and sliced
- 3 tbsp olive oil to mix with sliced potatoes
- 1 clove garlic chopped
- 1 tsp salt
- 1 tbsp dried rosemary
- ¼ cup parmesan cheese grated
- 2 tbsp olive oil to drizzle over pizza
Instructions
Dough
- In a small bowl place ½ cup of warm water, sugar and yeast. Mix with a fork or your fingers and let stand for 5 minutes.1¼ tsp dry yeast, 1 tsp sugar, 1½ cups warm water
- Place 3½ cups of the flour in a medium sized bowl and make a well. Add the water yeast mixture and using your fingers incorporate the flour gradually while turning the bowl with your other hand. Add the salt and as the mixture gets dry add the remaining water until you have a wet ball of dough.4 cups all purpose flour, 1 tsp salt
- Turn the dough out on a lightly floured surface and let rest for 30 minutes covered with the bowl so it doesn't dry out.
- Once the dough has doubled in size start to knead it. Place a little bit of flour in front of the dough and as you knead and fold, let the dough take the flour as needed. Knead the dough for about 10 minutes. When kneading the dough, position yourself so that you are pushing your hands through your body to activate and develop the gluten in the dough.
- Cut the dough ball in half if you are going to make two pizzas. Place each dough ball in a bowl that is floured. Cover with a damp towel and leave to rest for another 30 minutes or until it doubles in size.
- Once the dough has doubled in size, it's time to roll out the dough. The best method is to place the dough on a floured surface and press down and out starting from the middle to make a circular dough the size of your pan.
- Carefully transfer your dough to a baking sheet lined with parchment paper. For the Tomato Sauce Pizza:Spoon your marinara sauce on top and using a spoon spread it around and outward. Add mozzarella, pepperoni, basil, olives and any other toppings. Drizzle olive oil on top.1 cups marinara sauce, 2.8 oz mozzarella slices, 2½ oz pepperoni, 3 leaves fresh basil, 10 olives, 2 tbsp olive oil
- For the Potato Pizza:Boil the potatoes, peel and slice them thinly. Put them in a small bowl and add olive oil, rosemary and chopped garlic. Place the potato slices strategically on the pizza. Season the potatoes with salt. Sprinkle parmesan cheese on top and then drizzle olive oil on top.12 oz potato, 3 tbsp olive oil, 1 clove garlic, 1 tsp salt, 1 tbsp dried rosemary, ¼ cup parmesan cheese, 2 tbsp olive oil
- Bake at 425℉ for about 30 to 35 minutes,
Notes
Top Tips
This pizza dough recipe makes two 12" round pizzas or one 12" x 18" rectangle pizza. Not a thin crust, but a medium thickness that's makes it the perfect pizza dough. To prepare your yeast, place it in warm water and use your fingers to mix it in with the water and sugar. Let it stand for about 5 minutes. You can use your mixer up to the point of when you need to turn out your dough on to a floured surface. Most importantly, when kneading the dough position your body so that one foot is in front of the other and push into the dough through your hands using your body! Place flour in front of your dough and let the dough take flour as needed. Push out the dough then roll over, repeat for about 10 minutes. Use the tips of your fingers to stretch out the dough works much better than using a rolling pin. Start from the middle of the dough and work your way out until the dough is the size and thickness you prefer. Use a rolling pin to transfer the dough to your pizza pan.Nutrition
Serving: 2SlicesCalories: 316kcalCarbohydrates: 39gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 12mgSodium: 709mgPotassium: 255mgFiber: 2gSugar: 1gVitamin A: 176IUVitamin C: 7mgCalcium: 78mgIron: 3mg
Tried this recipe?Let us know how it was!
