Homemade Pizza Dough Recipe for Beginners – Delicious Recipe Ever: For a pizza crust that is thick, crisp, and chewy, you can make it at yourself by following these basic guidelines. It is possible to freeze half of the pizza dough for later use, and the recipe generates enough dough to make two pizzas measuring 12 inches in diameter. Roughly two pounds of dough in total measure.
Homemade Pizza Dough Recipe for Beginners – Delicious Recipe Ever
Ingredients
- 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
- 1 Tablespoon (13g) granulated sugar
- 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
- 1 teaspoon salt
- 3 and 1/2 cups (about 450g) unbleached all-purpose flour (spooned & leveled), plus more for hands and surface
- sprinkle of cornmeal for dusting the pan
Instructions
In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and granulated sugar. After covering, give it a five-minute rest.
In the following stage, use a wooden spoon or silicone spatula to combine the dough in a large mixing basin if you do not have a stand mixer. Stir in the flour, salt, and olive oil. Beat for two minutes at a low speed.
Knead the dough: Continue beating the dough in the mixer for five more minutes, or knead it by hand for five minutes on a surface dusted with flour. (If you’ve never baked bread before, you may get started with my How to Knead Dough video guide.)
To generate a soft, somewhat tacky dough, add 1 teaspoon of flour at a time on the dough, the work surface, or the bowl if it gets too sticky during the kneading process. You do not want a dry dough, therefore do not add more flour than is necessary. The dough should feel somewhat soft after kneading.
Your dough is ready to rise if you poke it with your finger and it slowly bounces back. To check if your dough has been kneaded for long enough, you can also perform the “windowpane test” by tearing off a little piece of dough, about the size of a golfball, and gently stretching it out until it is thin enough for light to flow through.
Place it in front of a light or window. Does the stretched dough allow light to get through without rupturing it first? If so, your dough is ready to rise since it has been sufficiently kneaded. If not, continue kneading until the windowpane test is passed.
Rise: Use the same large basin that you used for the dough, but lightly coat it with oil or nonstick spray. After placing the dough in the basin, turn it over to coat it completely in oil. Use a fresh kitchen towel, plastic wrap, or aluminum foil to cover the bowl.
Let the dough rise for 60 to 90 minutes, or until it has doubled in size, at room temperature. (Tip: Preheat your oven to 150°F (66°C) for a warm environment on an especially cold day. After turning off the oven, put the dough inside and leave the door slightly open.
Your dough will rise in a warm environment like this. Shut the oven door after around thirty minutes to keep the rising dough’s air within. Once it doubles in size, take it out of the oven.
Set oven temperature to 475°F (246°C). As you form the pizza, let it heat for at least 15 to 20 minutes. (If you plan to use a pizza stone, warm it in the oven as well.) Apply a thin layer of nonstick spray or olive oil to a baking sheet or pizza pan. Add a small pinch of cornmeal to the crust to give it more taste and crunch.
Form the dough: Punch down the dough when it’s ready to get rid of any air bubbles. Split the dough in half. If you are not going to make two pizzas, freeze half of the dough for a later date. See the directions for freezing below.)
Using a rolling pin or your hands dusted with flour, gently flatten the dough into a disc on a lightly floured surface. Place the disc on the prepared pan and flatten and stretch it into a 12-inch circle that is approximately 1/2 inch thick using your lightly floured hands.
You should stop working on the dough and give it a quick cover for five to ten minutes before attempting to stretch it again if it starts shrinking back. After the dough has been formed into a 12-inch circular, raise the edge to form a lip all the way around.
I just form the rim by pinching up the edges. If you’re using a pizza stone, put the dough directly onto cornmeal-dusted baker’s peels. While you prepare your pizza toppings, loosely cover the dough with plastic wrap or a clean kitchen towel and let it rest for a few minutes.
I recommend pizza with additional cheese, Hawaiian pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza with pepperoni and green peppers or jalapeño slices.
To prevent bubbling, make indentations in the dough with your fingers before baking the pizza. Lightly oil the top of your pizza crust to keep the filling from getting soggy. When the crust is golden brown, bake for 13 to 15 minutes, topped with your preferred toppings.
Slice and serve the hot pizza right away. Store any leftover pizza in the refrigerator with a tight cover. Heat again as you like. Slices of baked pizza freeze for up to three months.
Notes
Freezing Instructions: This recipe makes 1 1/2 pounds of dough for two 12-inch pizzas. After the pizza dough rises and you divide it in half (step 5), you can freeze one ball to make pizza later. You can also freeze both dough balls separately.
Apply nonstick spray or olive oil to all dough ball sides. Seal each dough ball in a zipped-top bag and squeeze out all the air. Keep frozen for 3 months. Thaw frozen pizza dough in the fridge for 8 hours or overnight.
Remove pizza dough from refrigerator and let it rest on the counter for 1 hour before making. Pre-heat the oven and proceed with step 5, pushing down the dough to remove air.
All Day/Overnight Follow step 3 but let the dough rise in the fridge for 8-12 hours. Use cooler water in the dough to reduce its rise and extend its refrigeration time. Slow rising gives pizza dough great flavor! Proceed to step 4 when ready. If the dough didn’t double overnight, let it lie at room temperature for 30–45 minutes before punching down (step 5).
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