Dinner,Recipe,Sides/Bread
Tuesday, March 12, 2013
The Best easy Homemade Pizza Dough recipe is a family favorite for Pizza Fridays.
Have you ever made Homemade Pizza Dough?
Pizza nights are always the best night of the week in our house!
My husband grew up throwing pizzas in his Aunt and Uncles pizza shop, so he always loves to show off his moves!
As for me I will stick to a rolling pin with a stretch and shape technique to keep the dough from landing on the ceiling or in my hair!
This dough's chewy yet crisp around the edges and holds up well to toppings.
Best of all it's so easy to make.
Most of the time I make the dough the night before and allow it to rest in the fridge for the next day.
This dough makes 2 large pizzas so if you aren't feeding a football team like our house feel free to divide the dough in half and refrigerate half forcalzonesor hot pockets for a day or two later.
Just in case you are wondering about the tasty recipe for the Broccoli Ham And Cheese Pockets pictured above I will be posting that tomorrow!
They aredefiantlyworthcomingback for.
In a large mixing bowl fitted with a dough hook add:
- 1 1/3 cup Warm Water under 110 degrees
- 1 1/2 teaspoons Honey
- 1 package Active Dry Yeast
Allow mixture to sit until foamy, about 8-10 minutes.
Add:
- 3 3/4 cup All-Purpose Flour or Bread Flour or Whole Wheat Pastry Flour
- 1 1/2 teaspoons Salt
- 2 tablespoons Extra Virgin Olive Oil
Knead onmedium speed until dough pulls away from the side of the bowl and becomes smooth to the touch.
About 10 minutes.
Place dough in a bowl oiled with olive oil to rise in a cool place for 1 1/2-2 hours or until doubled in size.
Divide dough into 2 large pizzas or 6 individual pizzas or calzones and shape into round balls.
Cover dough with a cool damp towel or plastic wrap and allow to rest for 30 minutes. (At this point dough can be refrigerated for later use.)
Shape dough to desired size and place in a lightly greased pan, brush dough with olive oil, add desired toppings and bake in a 450 degree oven until brown around the edges 12-15 minutes.
You might like these other Recipes that use Homemade Pizza Dough:
- Charcoal Grilled Pizza
- Homemade Pizza Sauce
- Pizzeria Style Cheesy Breadsticks
- Broccoli Ham and Cheese Pockets
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Pizza, Pizza Dough, Recipe, Bread Recipe,
American
Yield: 6
Author: Serena Bakes Simply From Scratch
Homemade Pizza Dough Recipe
The BEST Homemade Pizza Dough recipe from Serena Bakes Simply From Scratch.
prep time: 3 hourcook time: 15 Mtotal time: 3 H & 15 M
ingredients:
- 1 1/3 cup Warm Water Under 110 Degrees
- 1 1/2 teaspoons Honey
- 1 package Active Dry Yeast or 2 1/4 teaspoon
- 3 3/4 All-Purpose Flour or Bread Flour or Whole Wheat Pastry Flour
- 1 1/2 teaspoons Salt
- 2 tablespoons Olive Oil
instructions:
- In a mixer fitted with a dough hook add water, honey and yeast.
- Stir together and allow to rest for 8-10 minutes or until mixture becomes foamy.
- Add flour, salt, and olive oil. Mix on medium speed until dough becomes a smooth, firm ball and pulls away from the sides of bowl. About 10 minutes.
- Remove dough to a greased bowl and allow to rise in a cool spot for 1 1/2-2 hours or until doubled in size.
- Divide dough into 2 large pizzas or 6 individual pizzas or calzones and shape into round balls. Cover dough with a cool damp towel or plastic wrap and allow to rest for 30 minutes. (At this point dough can be refrigerated for later use.)
- Preheat oven to 450°.
- Shape dough to desired size and place in a lightly greased pan, brush dough with olive oil, add desired toppings
- Bake in a 450 degree oven until brown around the edges 12-15 minutes.
Calories
331.67
Fat (grams)
5.32
Sat. Fat (grams)
0.75
Carbs (grams)
61.34
Fiber (grams)
2.29
Net carbs
59.05
Sugar (grams)
1.66
Protein (grams)
8.35
Sodium (milligrams)
532.88
Cholesterol (grams)
0.00
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
https://www.serenabakessimplyfromscratch.com/2013/03/perfect-pizza-dough-recipe.html
©2013 Serena Bakes Simply From Scratch
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FAQs
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
What is the best flour for pizza dough? ›
The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.
How much pizza dough do you need to make a pizza? ›
If you're planning on making a pizza for yourself or others, it's important to know how much dough you need. A 12-inch pizza requires about 255 grams or 285 grams of dough. Additionally, it is helpful to have some idea of the dimensions of your pizza pan.
What is the most important ingredient in pizza dough? ›
Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.
What not to do when making pizza dough? ›
The Most Common Mistakes When Making Pizza
- Not Letting the Dough Rest. ...
- Not Kneading the Dough for Long Enough. ...
- Using a Rolling Pin to Form the Dough. ...
- Overloading Pizza Toppings. ...
- Not Letting the Pizza Cook for Long Enough.
Cornmeal and olive oil make all the difference
Inspired by the pizza crust often found in delivery pizzas, the publication points to cornmeal as the key to a quality texture and suggests basting the dough with an oil-based spread to enhance the color and flavor.
What spice gives pizza its flavor? ›
Oregano. Here we have a well-known and loved staple in many kitchens. It's got a distinct savory flavor that is able to bring a fresh taste to your pizza. Oregano plays a big role in Italian cooking, which is why it's one of our favorite Italian herbs for pizza.
What makes a pizza taste best? ›
Good dough, good sauce, and good cheese together can make a great pizza. the most important part of the sauce is good tomatoes. Italian tomatoes are the best: they just are. Then you need to cook the tomatoes with some fats.
Which yeast is best for pizza? ›
Active Dried Yeast - Most Common
Active dry yeast is the most commonly used type of yeast for making baked goods. It is yeast that has been dried out so that it has a longer shelf-life.
Is 00 or bread flour better for pizza dough? ›
So if you're looking for a light and airy crust with lots of air pockets, then you should go with Tipo 00 flour. If you're after a crust with a little less crunch and more chewiness, opt for bread flour.
Grano duro is slightly yellow, more granular, and more commonly used for pasta and some breads in the south of Italy. It's also knows as durum wheat flour. Grano tenero is generally what we think of as white flour, and is more broadly used in bread, pizza, and pastry, and northern pasta doughs.
How many pizzas does 2 cups of flour make? ›
To make one pound of pizza dough, which will yield one large pizza or two 10-inch pizzas, you will need 1 teaspoon active-dry yeast, 3/4 cup lukewarm water, 2 cups all-purpose flour, and 1 1/2 teaspoons salt.
How big a pizza will 1 lb of dough make? ›
Our recipe here makes about one pound of dough (the same as most store-bought doughs), and this will make you one large pizza or two smaller 10-inch pizzas.
How much does 1 lb of pizza dough make? ›
A one pound (454g) ball of dough will make a single large pizza or two smaller thin crust pizzas.
What can you add to pizza dough to make it better? ›
Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp.
How do you make pizza dough rise better? ›
Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.
How do you get the most flavor out of pizza dough? ›
Baste crust with oil, then butter
Pizza crust is no exception and a bit of basting oil and/or butter will make your homemade pizza way more flavorful. Just after you've finished stretching the dough into its final shape, brush the entire surface with olive oil before adding your sauce, cheese, and any toppings.
What makes pizza dough more fluffy? ›
- AP flour - pizza requires a high protein (gluten) content to allow for a good stretch and oven spring. ...
- No oil, no sugar - both oil and sugar encourage browning and should be used, just sparingly, especially in a home oven.
