Pizza Dough

  • Prep Time
    10 minutes
  • Cook Time
    Rise time is at least an hour
  • Serving
  • View

If you make pizza from this dough without resting it overnight, it lacks some complexity.  But even after an hour’s rise, it is very good and perfect for a home pizza cooked in the oven.  It has a nice crust and it is crisp enough on the bottom to remain intact when you hold a slice in your hand.  The hard part about making pizza at home?  Sliding the uncooked dough from a pizza peel and onto a hot pizza stone!  You have to sprinkle cornmeal on the pizza peel so that your pie will slide onto the stone without sticking.  It takes some practice — feel free to use a big spatula to help but really it’s all in the wrist!


Pizza Dough


    Make sure your water is the correct temperature. If it is too hot, it will kill the yeast.

    Step 1

    Combine the flour, sugar, yeast and salt in the bowl of your Kitchenaid stand mixer. With the paddle attachment, mix the dry ingredients for a second or two. Then, with the motor still running, add the water and oil and beat until the dough becomes a ball. If it is too sticky, add flour and if it is too dry add some water.

    Step 2

    Turn the dough onto a floured surface and gently knead into a firm smooth ball.

    Step 3

    Put the dough in a glass measuring cup that is coated in olive oil. Turn the dough over in the bowl or measuring cup. Make sure the top of the dough ball is oiled. Cover with plastic wrap and let rise until doubled in a warm place for about an hour.

    Step 4

    At this point, you can punch it down and knead it just a bit more. Put it back in the measuring cup and let it rest until you are ready to make pizza.

    Step 5

    When you start shaping the dough, you may have to let is rest some more. In fact, I divided this dough ball in half and put half in the frig where it stayed overnight and was even better the next day. This recipe is enough for two 12 inch pizzas. To shape the pizzas: Make your fists into balls and get them beneath the dough. Then manipulate the dough by moving your fists beneath the dough so that you stretch and thin it. You can also push the dough into a circle with your fingers on the floured board... but don't roll it with a rolling pin. You want those gas bubbles to remain in the dough.

    Step 6

    This dough is meant to be cooked in a 500 to 510 degrees oven for 10 minutes on a pre-heated pizza stone.

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