Best Pizza Dough

Best Pizza Dough

Pizza Dough

Best Pizza Dough

I have yet another pizza dough recipe to share with you.  I adapted this base recipe here from the book Bread Boot Camp It’s Not Just a Cookbook – It’s an Adventure by Marye Audet.

I have added this to my collection of pizza dough recipes as I am always looking to try new ones.  From NY Style thin Crust to Chicago Deep Dish to Pan Pizza. So many to try. So many calories. . . So many different topping to use.  But first let to to the basic step of making our dough.

Best Pizza Dough

I love mixing dough in my bread machine. I use a Wolfgang Puck 2lb. Programmable Electronic Breadmaker BBME0070 It gets more use mixing dough that if ever does baking bread.  The best thing about making dough in a bread machine is it contains the mess and make clean up easily.  Just measure your ingredients into the bread pan then hit the start button and close the lid.  Open the lid to check on the dough progress and adjust as necessary.  Easy Peazy no messy counters and flour all over the place.  And it is much easier lifting the bread machine out of storage than a stand mixer.

Ingreditents

Basic Best Pizza Dough Ingredients include:

  • Warm Water
  • Granulated Sugar
  • Active Dry Yeast
  • Bread Flour
  • Salt
  • Olive Oil

When you use active dry yeast, you proof the yeast first by placing the yeast in warm water with the

Proofing Yeast

Yeast Proofing – not very active

sugar and allowing it to proof or become foamy/bubbly which should happen in 5 to 10 minutes time.  If it does not become foamy/bubbly your yeast is not active and most likely it has died and should be replaced with freshly bought yeast.   Past experiences has taught me to proof the yeast before proceeding with the recipe.  When the dough does not rise and you are are expecting it to, you go back to the drawing board.

You should not the my yeast is not very active because there is hardly any bubbles or foam.  (Making pizza dough before I know from experience that the is active enough for my use, so I added additional yeast and went ahead with making my dough.  I do not advise you to do this.  Especially if you are making bread or rolls which need to rise.  Pizza does not need to rise much.)

Note on using instant yeast: Instant or bread machine yeast the procedure is slightly different.  Instant or bread machine yeasts are designed to be added directly to the flour and no proofing is required, so you save a few minutes in not proofing.  The other change is the salt gets added to the liquid ingredients not the flour.  (You can still find out your yeast is no longer active/alive here by proofing it.)

Select the Dough Only cycle on the bread machine, then add the dry ingredients to the wet.

Note on the oil.  I do not like added it in the beginning.  I like to add it after the dough has kneaded a few minutes.  Here I added it after 3-4 minutes. Check the dough after 5 minutes, it should come up not tacky or dry.  If necessary, add warm water or flour one tablespoon at a time. Once fully kneaded it should have a nice soft feel to it.

The bread machine finally stopped the initial knead after 20 plus minutes and when into the hold period to complete its rise.  You can see how the dough has risen in 30 minutes.

Dough Cycle is now complete. It took 90 minutes to complete the cycle.  See how the dough has risen.

Next, I deflated the dough and weighed it.  It weighed 952 grams.  Since I am planning on 2 pizzas, the dough balls should weigh about 975 grams.  (it is so much easier using grams than ounces here, but 952 grams is 2 pounds and about 1 ounce.) Planning on making the pizza tomorrow, so I put the dough balls in an oiled container and made sure I coated the entire dough ball with oil before covering and putting in the refrigerator.

To make you pizzas, remove the dough from the refrigerator about 30 minutes to an hour before using.

You can make you pizzas now.

Baking temperature is 500ºF/260ºC and bake it until it is done.  Time can vary by the amount of topping you put on and you oven.  I find it takes between 10 and 15 minutes to bake.

Check out my post Best Pizza Recipe for more detailed instructions.

 

 

 

Pizza Dough
Best Pizza Dough
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
A great homemade pizza dough you can use to make Pizzas, Calzones or Strombolis. This dough will make 2 pizzas and can be kept in the refrigerator up for 4 days before using. (Bring back to room temperature before using).
Servings Prep Time
2 Pounds Dough 10 minutes
Cook Time Passive Time
10-15 minutes 90 minutes
Servings Prep Time
2 Pounds Dough 10 minutes
Cook Time Passive Time
10-15 minutes 90 minutes
Pizza Dough
Best Pizza Dough
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
A great homemade pizza dough you can use to make Pizzas, Calzones or Strombolis. This dough will make 2 pizzas and can be kept in the refrigerator up for 4 days before using. (Bring back to room temperature before using).
Servings Prep Time
2 Pounds Dough 10 minutes
Cook Time Passive Time
10-15 minutes 90 minutes
Servings Prep Time
2 Pounds Dough 10 minutes
Cook Time Passive Time
10-15 minutes 90 minutes
Ingredients
  • 2 tablespoons granulated sugar (25 grams or 0.9 ounces)
  • 1-1/2 cups warm water about 110ºF-120ºF (43ºC to 49ºC) (355 mLs or 355 grams or 12.5 ounces by weight)
  • 1 tablespoon active dry yeast (or 2-1/2 teaspoons instant/bread machine yeast) (about 9 grams)
  • 4-1/2 cups all-purpose flour (540 grams or 19 ounces)
  • 3/4 teaspoon salt (4 grams or 0.15 ounces)
  • 1 tablespoon olive oil (13.5 grams or 0.5 ounces by weight or 15 mLs)
Servings: Pounds Dough
Units:
Instructions
  1. In the bread machine pan, add the granulated sugar, warm water and the active dry yeast. Mix and allow to proof for 10 minutes. The yeast should become foamy/bubbly. (If you are using instant/bread machine yeast there is no need to proof the yeast, just mix the yeast in the flour).
  2. Mix the salt with the all-purpose flour and add to the bread machine pan. Set the bread machine on the "Dough Only" cycle and press start. After a few minutes, add the olive oil to the dough. Continue to allow the bread machine to mix the dough and add water (1 tablespoon at a time) or additional flour (1 tablespoon at a time) if needed. The dough may be slightly sticky as it is mixing. That is okay. It should become non-sticky as it proofs.
  3. If you are not planning on making your pizzas today, after 30 minutes of the dough rising, stop the bread machine mid cycle. Remove the dough from the pan and divide it into 2 pieces. Roll the dough into a ball. Place in an oiled container (or a gallon plastic bag) turning the dough over to coat it with oil. Cover and place in the refrigerator. The dough will slowly rise in the refrigerator and should be brought back to room temperature by letting it sit out for 30 minutes to an hour before using.
  4. If you are planning on making your pizza today, allow the bread machine to complete its cycle. Remove the dough to a clean surface and divide in 2 pieces so you can make 2 pizzas about 14-inch diameter.
  5. Bake the pizzas in a 500°F (260ºC) preheated oven preferably on a pizza stone for 10-12 minutes or until done.
Recipe Notes

This dough can easily be mixed using a stand mixer or kneaded by hand.  Just start out will less flour and add more as needed.  Knead by hand about 8-10 minutes.  Knead using a stand mixer 7-8 minutes.

Share this Recipe
 

Leave a Reply

Your email address will not be published. Required fields are marked *