easy pizza dough

Total Time: 36 min Prep 5 min Inactive 1 min Cook 30 min Yield: 2 (12-inch) pizzas, serving 4 Level: Easy Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Tweet Ingredients 1 package active dry yeast 1 cup warm water (110 degrees F.) 2 1/2 to 3 cups flour, plus more if necessary 1 1/2 teaspoons salt 1 1/2 tablespoons extra-virgin olive oil Directions In a small bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute. Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately. Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

Yield: 4 servings
Community Recipe from

Ingredients

  • 2 1/2-3 cup(s) flour
  • 1 cup(s) water warm 110 degrees
  • 1 1/2 teaspoon(s) salt
  • 1 1/2 tablespoon(s) olive oil
  • 1 envelope(s) yeast

Preparation

  1. Total Time:
  2. 36 min
  3. Prep
  4. 5 min
  5. Inactive
  6. 1 min
  7. Cook
  8. 30 min
  9. Yield:
  10. 2 (12-inch) pizzas, serving 4
  11. Level:
  12. Easy
  13. Print Recipe
  14. Full-Page View
  15. Save to My Recipe Box
  16. Review Recipe
  17. E-Mail
  18. Share It!
  19. Tweet

  20. Ingredients
  21. 1 package active dry yeast
  22. 1 cup warm water (110 degrees F.)
  23. 2 1/2 to 3 cups flour, plus more if necessary
  24. 1 1/2 teaspoons salt
  25. 1 1/2 tablespoons extra-virgin olive oil
  26. Directions
  27. In a small bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.

  28. Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

  29. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

  30. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.

  31. Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
February 2012

This recipe is a personal recipe added by terrijacobo and has not been tested or endorsed by MyRecipes.

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