HomeDIY CraftPizza Dough - A Beautiful Mess

Pizza Dough – A Beautiful Mess


I’d like to say that pizza is my family’s favorite, but the truth is that I’m probably the biggest fan of pizza in our house. Very funny, this is my most used pizza dough recipe. It’s easy to make with just five basic ingredients, can be ready to bake in about an hour, and is the perfect combination of hand tossing as it’s not too thick but also not too thin crust. Just good traditional pizza dough.

Once this pizza dough is ready, I tend to roll it out to fit a 15-inch pizza pan, but if you want to bake this dough in a different size or shape, it can still work well. You may need to adjust the baking time by a few minutes if you have rolled it out smaller (thicker), but it is a very adjustable dough recipe.

Related: Want more pizza dough options? Next, try whole wheat pizza dough, cauliflower crust pizza, or high-protein pizza dough.

ingredients

  • Water – Warm water is best
  • White granulated sugar*
  • Instant dry yeast
  • Flour for all uses
  • salt
  • olive oil

*Sugar is optional but I feel it stimulates the yeast, so I almost always add it (which isn’t often). However, it’s completely okay to leave it on as well.

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Measure the warm water and stir the sugar into it, if using. Sprinkle the yeast over the water and leave it to activate for a few minutes. It should look foamy.

In a medium to large mixing bowl, add flour, salt, and olive oil. Pour in the yeast water and stir until a loose dough ball forms. Lightly flour a surface and your (clean) hands and knead the dough for a few minutes until it begins to feel almost elastic in your hands.

Add a little oil to the bowl, coat the sides, and place the dough ball back in the bowl. Cover it with a kitchen towel. We leave it to ferment until it almost doubles in size, which is about 45 minutes to an hour.

On a lightly floured surface, roll the dough into a circle. If you want to try throwing it in the air like they do in the movies, feel free, but I usually just use a rolling pin. Place them on a lightly floured baking tray.

Cover with sauce, cheese and other toppings. Bake in the oven at 400°F (204°C) for 15-16 minutes.

Tips for making

  • If your yeast doesn’t look foamy and, well, lively after a few minutes — for example, if it looks exactly as it did when you poured it from the package — check the expiration date, as the yeast may be old and inactive. .
  • If your kitchen is cold or drafty, the dough may not rise as quickly. Yeast loves a warm environment. One option is to preheat your oven. It doesn’t have to be hot, just warm, then place the bowl of dough with a towel in it to rise.
  • Some people pre-bake the crust for 5-6 minutes before adding the sauce and other toppings and baking for the remaining 10 minutes. I do this sometimes and it results in a slightly different texture to the crust. Sometimes I don’t pre-bake and that’s okay too. Either way you’re making pizza, it just changes the texture a little.

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fruit 4

to equip 45 minutes

He cooks 15 minutes

the total 1 hour

directions

  • Measure the warm water and stir the sugar into it, if using.

  • Sprinkle the yeast over the water and leave it to activate for a few minutes. It should look foamy.

  • In a medium to large mixing bowl, add flour, salt, and olive oil.

  • Pour in the yeast water and stir until a loose dough ball forms.

  • Lightly flour a surface and your (clean) hands and knead the dough for a few minutes until it begins to feel almost elastic in your hands.

  • Add a little oil to the bowl, coat the sides, and place the dough ball back in the bowl. Cover it with a kitchen towel. We leave it to ferment until it almost doubles in size, which is about 45 minutes to an hour.

  • On a lightly floured surface, roll the dough into a circle. If you want to try throwing it in the air like they do in the movies, feel free, but I usually just use a rolling pin. Place them on a lightly floured baking tray.

  • Cover with sauce, cheese and other toppings. Bake in the oven at 400°F (204°C) for 15-16 minutes.

Notes

Sugar is optional but I feel it stimulates the yeast, so I almost always add it (which isn’t often). However, it’s completely okay to leave it on as well.
If your yeast doesn’t look foamy and, well, lively after a few minutes — for example, if it looks exactly as it did when you poured it from the package — check the expiration date, as the yeast may be old and inactive. .
If your kitchen is cold or drafty, the dough may not rise as quickly. Yeast loves a warm environment. One option is to preheat your oven. It doesn’t have to be hot, just warm, then place the bowl of dough with a towel in it to rise.
Some people pre-bake the crust for 5-6 minutes before adding the sauce and other toppings and baking for the remaining 10 minutes. I do this sometimes and it results in a slightly different texture to the crust. Sometimes I don’t pre-bake and that’s okay too. Either way you’re making pizza, it just changes the texture a little.

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Nutritional facts

Pizza dough

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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