Homemade Pizza & Pizza Dough

Making your own pizza is a fun and easy way to get the family together in the kitchen. This recipe for homemade pizza dough and pizza sauce is simple, delicious, and sure to please everyone at your table. Give it a try tonight!

Ingredients

• Pizza Dough:
• 1 1/2 cups (355 ml) warm water (105°F-115°F)
• 1 package (2 1/4 teaspoons) active dry yeast
• 3 3/4 cups (490g) bread flour
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon sugar.

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until yeast is dissolved.

2. Stir in flour, salt, sugar and olive oil. Mix on low speed for 1 minute.

3. Replace mixing paddle with dough hook attachment and knead on low to medium speed for 7-10 minutes.

4. Dough should be sticky or tacky to the touch; if too wet, add more flour gradually as needed.

5. Spread olive oil in a large bowl and place pizza dough inside, turning it around so that it’s coated with oil.

6a) For quick rise: place dough in a warm place (75°F to 85°F) for 1 1/2 hours; 6b) For medium rise: place dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours; 6c) For longer rise: chill the dough in refrigerator for 24 hours (no more than 48 hours). Longer rises result in better flavor crusts.)

7. When finished rising, shape into a ball and stretch out onto an oiled baking sheet or pizza pan

Nutrition Facts

• Calories: 210
• Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 410 mg
• Carbohydrates: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Protein: 5g

FAQs

How do I make my own pizza dough?

Pizza is one of the most popular dishes in the world, and for good reason! It’s delicious, versatile, and relatively easy to make. But if you really want to take your pizza game to the next level, you need to start with a homemade dough.

There are countless recipes for pizza dough out there, but we’ve rounded up three of our favorites. Whether you’re looking for a quick and easy option or something a little more traditional, these recipes will help you create the perfect pie every time.

The first recipe comes from Sugar Spun Run and only requires four ingredients: olive oil, sugar, garlic powder, and all-purpose flour. This dough comes together quickly and doesn’t require any rise time, so it’s perfect for busy weeknights. Simply mix all of the ingredients together in a bowl until they’re well combined, then roll out your dough on a floured surface. Be sure to preheat your oven before baking!

If you’re looking for a classic recipe that yields fluffy yet crispy results, JoyFoodSunshine has just what you need. This recipe calls for active dry yeast (which must be activated in warm water before being added to the rest of the ingredients), as well as olive oil, sugar, and all-purpose flour. The key to this recipe is giving the dough plenty of time to rise;Joy recommends letting it sit at room temperature for at least 30 minutes before shaping and baking. Preheat your oven while the dough rises!

Finally, Sally’s Baking Addiction offers up a slightly different take on classic pizza dough. In addition to olive oil , cornmeal , all-purpose flour ,and red star yeast , this recipe also calls for honey.

How do you measure water for pizza dough?

Pizza dough is a versatile and forgiving foodstuff, so there are many ways to measure the water you’ll need for it. The most important thing is to use enough water to make a soft, pliable dough that’s not too sticky.

If you’re making your dough by hand, the easiest way to measure the water is by weight. Use 8-12 ounces of water per pound of flour. For example, if you’re using 2 pounds of flour, you’ll need 16-24 ounces of water. If you don’t have a kitchen scale, that’s about 1 cup or 2 cups of water.

If you’re using a stand mixer or food processor to make your dough, measuring by volume can be more accurate than measuring by weight. Start with 1/2 cup of water for every 1 cup of flour and add more as needed until the dough comes together in a ball and isn’t too sticky. Again, use 2 cups of flour as an example – you’ll start with 1 cup of water and add more from there as needed.

Once you’ve made your dough, it’s time to shape it into pizzas! To get evenly sized pizzas (which will cook more evenly), use a kitchen scale to weigh out each ball of dough before shaping it into a disk.

What is the best flour to use for pizza dough?

There are a few different types of flour that can be used for pizza dough, but the best type of flour to use is all-purpose flour. All-purpose flour is a type of wheat flour that is made from a blend of hard and soft wheat flours. It has a medium protein content, which makes it ideal for pizza dough.

Pizza dough made with all-purpose flour will have a nice balance of chewiness and crispness. It will also hold up well to toppings without getting soggy. If you want your pizza dough to have a little more flavor, you could try using bread flour instead of all-purpose flour. Bread flour has a higher protein content than all-purpose flour, which gives it a slightly nutty flavor.

What are the ratios for pizza dough?

To make one pound of pizza dough, you will need 1 teaspoon active-dry yeast, 3/4 cup lukewarm water, 2 cups all-purpose flour, and 1 1/2 teaspoons salt. This dough recipe will yield one large pizza or two 10-inch pizzas.

The ratios for this pizza dough recipe are as follows: 1 part active-dry yeast to 3 parts lukewarm water to 4 parts all-purpose flour to 2 parts salt. You can easily remember these ratios by thinking “1-3-4-2” (yeast : water : flour : salt).

When making pizza dough, it’s important to use lukewarm water so that the yeast doesn’t get killed. The ideal temperature for activating yeast is between 105 and 115 degrees Fahrenheit. If your water is too hot or too cold, it will either kill the yeast or prevent it from becoming activated and doing its job in leavening the dough.

Flour is the main structure of the pizza dough, so it’s important to use a good quality all-purpose flour for this recipe. All-purpose flour has a medium gluten content which makes it perfect for pizza crusts – not too hard and not too soft.