I have made this multiple times. Love love love it! However, I have always made it the day of and I do not have a dough hook mixer so I knead by hand. I proof the yeast 5 min like in the instructions, combine all ingredients in a large bowl and stir it until it gets a shaggy doughy look. Next I hand knead it on a floured surface for 8 minutes. Then I shape it into a ball and place it in an oiled bowl, cover it, and let it rise for two hours. If you have trouble with dough rising or want it to rise faster, one thing I suggest is heat your oven to 150 degrees, then turn it off, put the covered bowl in the oven, and let it rise for 1 hour. I've made buffalo chicken pizza, taco pizza, italian sausage pizza all with this dough. To really make this fantastic and if you like some spice, make a homemade Arriabata sauce and use it as your pizza sauce. Soo delicious! I bake at 525 for 8-12 minutes. Watch carefully at a hot temperature. Can turn from golden to burned in seconds.
Homemade Pizza Dough
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Homemade pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.
Yield: 2 crusts, 14 servings
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Amount per serving
- Calories: 214
- Fat: 2.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.6g
- Protein: 6.6g
- Carbohydrate: 39.5g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 2.5mg
- Sodium: 170mg
- Calcium: 8mg
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1 1/4 cups cold water
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided
- Cooking spray
- 1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
- 2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- 3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
- Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.
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