Pizza Dough

Homemade pizza dough may seem daunting, but actually, it’s nothing special – just bread dough with some added olive oil. Pizza dough recipe
Yield Enough dough for 1 large or 2-3 small pizzas
Time 1½ hours
  • small bowl
  • whisk
  • large bowl
  • wooden spoon
  • clean kitchen towels
  • rolling pin
  • pizza pan or stone
  • 7/8 c warm water (¾ c plus 2T  or  1 c minus 2T)
  • 1 T sugar
  • 2 t active dry yeast
  • about 2½ c white and/or whole wheat flour, divided
  • ½ t salt
  • 1½ T olive oil
Directions Stir together the water and the sugar, then stir in the yeast. Let stand in a warm spot until foamy, about 10 minutes.

Combine 2½ flour, salt, and 1 T olive oil, then work the foamy yeast in.

Flour your kitchen counter, then turn the dough out onto it. Knead until smooth, about 10 minutes. If the dough is very sticky, add a bit more flour. If it’s dry, add some water.

Oil the large bowl, drop in the dough, and turn it so that it is coated with oil.

Cover with plastic wrap or a towel, set in a warm place, and let rise for about 1 hour, until it doubles in size.

Punch down the dough and let it rest for 5 minutes. Divide it into the desired number/size of pizzas, and roll each into a ball. Cover with towels.

Sprinkle the pizza pan or stone with cornmeal or flour.

Roll each ball into a flat disk with a slightly raised edge, then on the pizza pan. Add toppings and bake according to your pizza recipe.

Notes It’s ok to freeze leftover pizza dough for up to six months as long as it’s well wrapped in plastic.

You can use this dough for calzones as well.

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Homemade pizza dough