Easy Pizza Dough
Let's learn how to make pizza dough at home! Believe it or not, it's simple with this easy pizza dough recipe and step-by-step instructions!
Course Dinner
Cuisine Italian
Keyword easy pizza dough, homemade pizza dough
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings
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lbs. of dough (enough for 3 12-inch pizzas)
Calories 94 kcal
Author Blair
Ingredients
list of 5 items
4 ¼ – 4 ¾ cups bread flour, plus extra for dusting the counter
1 envelope (2 ¼ teaspoons) instant (“rapid-rise”) yeast
1 ½ teaspoons salt
2 tablespoons olive oil, plus extra for greasing bowl and brushing crust
1 ¾ cups warm water (about 110-115 degrees F)
list end
simgad/4181439060748074207
Instructions
list of 6 items
1. In the large bowl of a stand mixer, whisk together flour, yeast and salt. Add the dough hook to the mixer, turn to low speed, and gradually add the
oil. Continue mixing on low speed and gradually add the warm water. The dough should come together in a rough ball and pull away from the sides of the
bowl. It will be sticky and wet, but the dough shouldn’t stick to the sides of the bowl. If it’s too sticky and wet, gradually add a little bit more flour
until the dough comes together.
2. Continue kneading with the dough hook for 5 minutes. Transfer dough to a bowl that has been greased with olive oil. Turn dough over to coat in the oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 1 ½ hours.
simgad/6213072227580456488
3. Turn the dough out onto a lightly floured counter. Cut into three equal pieces and cover with plastic wrap. Working with one piece of dough at a time,
shape into a smooth, round ball. Cover again with plastic wrap and let rest for 20-30 minutes.
4. Uncover the dough and stretch and shape the dough into a 10-12-inch round on a piece of parchment paper. Use additional flour on your hands and on the
dough if it’s sticky.
5. Slide the parchment paper and dough onto a baking sheet. Add desired toppings; brush crust with olive oil.
6. Bake at 475 degrees F for 14-17 minutes, or until the crust is golden brown and the cheese is melted. Cut into triangles and serve!
list end
Recipe Notes
Make Ahead: After transferring the dough to an oiled bowl, cover tightly with plastic wrap and refrigerate for up to 16 hours. Let the dough sit at room
temperature for 30 minutes before dividing and shaping into pieces, as instructed. Proceed with the recipe from there!
To freeze the dough, let it rise fully, divide into 3 separate balls (as instructed in the recipe), and then lightly coat each ball of dough with olive
oil. Place each dough ball in a separate Ziploc freezer bag, squeeze out all of the air, and store in the freezer for up to 3 months.
When ready to use, put the bag of dough in the fridge to thaw overnight. Before making the pizza, bring the dough to room temperature for at least 30 minutes
before stretching and shaping the pizza.
Nutrition Facts
Easy Pizza Dough
Amount Per Serving (1 piece of dough (1/8 of the crust))
Calories 94 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 146mg6%
Potassium 33mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Let's learn how to make pizza dough at home! Believe it or not, it's simple with this easy pizza dough recipe and step-by-step instructions!
Course Dinner
Cuisine Italian
Keyword easy pizza dough, homemade pizza dough
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings
undefined
lbs. of dough (enough for 3 12-inch pizzas)
Calories 94 kcal
Author Blair
Ingredients
list of 5 items
4 ¼ – 4 ¾ cups bread flour, plus extra for dusting the counter
1 envelope (2 ¼ teaspoons) instant (“rapid-rise”) yeast
1 ½ teaspoons salt
2 tablespoons olive oil, plus extra for greasing bowl and brushing crust
1 ¾ cups warm water (about 110-115 degrees F)
list end
simgad/4181439060748074207
Instructions
list of 6 items
1. In the large bowl of a stand mixer, whisk together flour, yeast and salt. Add the dough hook to the mixer, turn to low speed, and gradually add the
oil. Continue mixing on low speed and gradually add the warm water. The dough should come together in a rough ball and pull away from the sides of the
bowl. It will be sticky and wet, but the dough shouldn’t stick to the sides of the bowl. If it’s too sticky and wet, gradually add a little bit more flour
until the dough comes together.
2. Continue kneading with the dough hook for 5 minutes. Transfer dough to a bowl that has been greased with olive oil. Turn dough over to coat in the oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 1 ½ hours.
simgad/6213072227580456488
3. Turn the dough out onto a lightly floured counter. Cut into three equal pieces and cover with plastic wrap. Working with one piece of dough at a time,
shape into a smooth, round ball. Cover again with plastic wrap and let rest for 20-30 minutes.
4. Uncover the dough and stretch and shape the dough into a 10-12-inch round on a piece of parchment paper. Use additional flour on your hands and on the
dough if it’s sticky.
5. Slide the parchment paper and dough onto a baking sheet. Add desired toppings; brush crust with olive oil.
6. Bake at 475 degrees F for 14-17 minutes, or until the crust is golden brown and the cheese is melted. Cut into triangles and serve!
list end
Recipe Notes
Make Ahead: After transferring the dough to an oiled bowl, cover tightly with plastic wrap and refrigerate for up to 16 hours. Let the dough sit at room
temperature for 30 minutes before dividing and shaping into pieces, as instructed. Proceed with the recipe from there!
To freeze the dough, let it rise fully, divide into 3 separate balls (as instructed in the recipe), and then lightly coat each ball of dough with olive
oil. Place each dough ball in a separate Ziploc freezer bag, squeeze out all of the air, and store in the freezer for up to 3 months.
When ready to use, put the bag of dough in the fridge to thaw overnight. Before making the pizza, bring the dough to room temperature for at least 30 minutes
before stretching and shaping the pizza.
Nutrition Facts
Easy Pizza Dough
Amount Per Serving (1 piece of dough (1/8 of the crust))
Calories 94 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 146mg6%
Potassium 33mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
