Description
This homemade pizza dough is perfect for making delicious and crispy pizzas from scratch.
Ingredients
Scale
- 500 grams bread flour (3 1/3 cups)
- 8 grams instant or active dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
- 338 grams warm water (1 1/4 cups + 3 tablespoons)
- 13 grams olive oil (1 tablespoon)
Instructions
- Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise at room temperature until doubled in size, about 45 minutes to 1 hour.
- The dough can be used immediately or for next-level flavor, transfer to separate sealed containers brushed with olive oil, and store in the refrigerator for 2 to 3 days. You can also freeze pizza dough you don’t plan to use that day.
- On the day of serving, remove the dough from the refrigerated containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven.
- To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If it starts to resist stretching, let it rest for a few minutes.
- Place dough onto the pizza peel and add your pizza toppings (like a 1/3 to 1/2 cup of homemade pizza sauce and cheese).
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
- Allow the pizza to cool for a minute or two, then add fresh basil (if using), slice into pieces, and serve immediately.
Notes
- For a noticeably nutty flavor, store the dough in the refrigerator for 2 to 3 days before using.
- You can freeze any unused dough for future use.
- If the dough is very sticky during stretching, sprinkle a little flour on it.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 200
- Sugar: 0g
- Sodium: 385mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg