Pizza Dough

Kneading Pizza Dough

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

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Pizza Dough

Great pizza starts with a great quality crust. If you have a great crust then it can carry any topping that you want to put on your homemade pizza.

INGREDIENTS

5 Cups Unbleached Bread Flour

1 Tablespoon Sugar

2 ½ Teaspoons Kosher Salt

1 Teaspoon Fast-Rising Yeast

2 Tablespoons Olive Oil

1 ¾ Cups Plus 1 Tablespoon Room Temperature Water

Extra Olive Oil

In a large bowl, using a large spoon, combine all of the ingredients except for the extra olive oil. Mix for 4 minutes until all ingredients are combined and all of the flour is wet. The dough will be soft. Turn the dough out onto the counter and knead. Knead for 3 minutes until the dough is smooth and supple. If the dough seems overly stiff then incorporate more water, one teaspoon at a time as you mix. If the dough is still wet and sticky then sprinkle a bit more flour in as you mix. The dough should be tacky but not sticky. Lightly grease the bowl with olive oil and form the dough into a smooth ball. Place in the bow and turn to coat the surface with the oil. Cover the bowl with plastic wrap. Make sure to not let the plastic wrap touch the dough. Let the dough stand at room temperature for 30 minutes and then refrigerate overnight or up to three days. The dough will continue to rise in the bowl until it goes dormant from the cold. Two hours before you plan to make the pizzas, rub a light amount of olive oil on a baking sheet or pizza pan. Remove the dough from the fridge and cut the dough into 4 equal pieces. Form each piece into a smooth, round ball. Place the dough balls on the prepared pan and rub with a bit of olive oil. Cover lightly with plastic wrap. While the dough comes to room temperature prepare your toppings and preheat your oven. When your dough is ready shape it by using your hands to form it into a disk. Then drape it over the backs of your hands and use your thumbs to turn the dough and gently stretch it into a circle. Shape all of your dough at once and set it on the counter or your baking pan. The dough might contact slightly as it stand. Tug it back into shape before topping. Makes 4 crusts.

    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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