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.
More From Oxmoor House
Total: 1 Hour, 5 Minutes
- 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
- 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
- 1. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes, or until bubbly.
- 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. 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. 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.
- 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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