Homemade Pizza Dough

Homemade Pizza Dough

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Use this simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.

  • 3 Cups Unbleached Flour (Plus More For Dusting)
  • 1 1/2 Tablespoons Sugar
  • 1 Teaspoon Instant Yeast
  • 1 Cup Plus 2 Tablespoons Warm Water
  • 3 Tablespoons Olive Oil (Divided)
  • 1 1/2 Teaspoon Kosher Salt
  1. In food processor pulse flour, sugar, and yeast to combine. With processor running drizzle warm water until incorporated. Add 1 tablespoon oil and kosher salt. Pulse until dough forms a ball.
  2. Brush inside of large-size bowl with 1/2 tablespoon olive oil. Transfer dough to bowl and drizzle with 1 tablespoon olive oil. Knead in. bowl 1 minute. Shape dough into ball and brush surface with remaining 1/2 tablespoon olive oil. Cover tightly with plastic wrap. Refrigerate at least 1 day or up to 3 days.
  3. Remove dough from refrigerator 1 hour before ready to use. Divide dough into 8 smaller balls or 2 large balls. On a lightly floured surface, stretch and roll each dough ball into a circle before topping as desired.
  4. In batches, bake on parchment lined cookie sheets in 425-degree oven for 12 to 15 minutes until bottoms are golden brown.
  5. Sauces: Alfredo, Pesto, Tomato
  6. Topping: Pepperoni, Prosciutto, Italian Sausage, Sautéed Sliced Mushrooms, Thinly Sliced Red Onions, Chopped Roasted Red Peppers, Chopped Marinated Artichokes, Fresh Basil, Sliced Pepperoncini, Thinly Sliced Tomatoes, Chopped Olives
  7. Cheeses: Mozzarella, Ricotta, Parmesan, Pepper Jack, Asiago
  8. Makes 8 Small Or 2 Large Pizzas
  9. Prep Time: 40 Minutes Cook Time: 15 Minutes Chill Time: 1 To 3 Days Total Time: 55 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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