This recipe sounded too good to be true - making homemade pizza dough in 20 min and setting it in the fridge overnight with no fuss? I thought, no way will this work out. It worked out beautifully and I am so excited to have a pizza dough recipe that takes this short amount of time and is ready to go when I need it! There is NO need to buy pizza dough at the store any longer when I am armed with this one. The crust rose so nicely in the fridge, rolled out well, held it's shape and came out crunchy on the outside and chewy on the inside. I can't wait to see how the frozen 1/2 works out, but I will absolutely continue to make this dough again and again for ease and taste. Make no changes to this one and you won't be disappointed; enjoy!
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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