Pizza Dough

Photo: Oxmoor House

Store-bought pizza dough is perfect in a pinch, but sometimes there's nothing like homemade. If you make this once, you'll make it again and again.

This recipe goes with Salami and Mushroom Pizza, Mozzarella and Basil Pizza, Caramelized Onion and Prosciutto Pizza, Caramelized Onion and Turkey Sausage Pizza

Yield: Makes 2 pounds
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 10 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 0.0%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 3g
  • Carbohydrate: 21.5g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 41mg
  • Calcium: 5mg

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/2 teaspoon sugar
  • 2 cups warm water (100° to 110°), divided
  • 23.63 ounces all-purpose flour (about 5 1/4 cups), divided
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Cooking spray

Preparation

  1. 1. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes, or until bubbly.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir remaining 1 1/2 cups water into yeast mixture. Add 21.38 ounces (about 4 3/4 cups) flour, oil, and salt; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 2.25 ounces (about 1/2 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  4. 4. Divide dough into 4 equal portions; shape each portion into a ball. Roll out dough according to recipe directions, or place in a bowl coated with cooking spray; cover and refrigerate up to 2 days.
  5. Tip: For longer storage, coat dough balls with cooking spray; place each in a large heavy-duty zip-top plastic bag. Seal bags tightly and freeze up to 1 month. Thaw dough in bag in refrigerator overnight. Remove dough from bag. Reshape dough into a smooth ball. Place in a bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Proceed as directed in recipe.
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