Pizza Dough
Serves 6
Meal prep your homemade pizza by making the dough a day or two ahead. This will also help to develop the flavor. Double the recipe so you can freeze half for later!
Ingredients
- 4 cups bread flour or "00" flour (see cook's tip)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rising yeast
- 3 tablespoons extra virgin olive oil (plus a few tablespoons for making pizza)
Directions
- In the bowl of a mixer, combine 1 1/2 cups flour, sugar, salt, and yeast. The dough can also be made by hand using a large bowl and wooden spoon.
- Heat 1 1/4 cups water and 3 tablespoons olive oil until warm, about 125°F. Stir into flour mixture using dough hook attachment. Gradually add remaining 2 1/2 cups flour to form a soft dough. If it is dry and crumbly, add a couple tablespoons water. If it is overly wet, add a little more flour. The dough should be smooth and slightly sticky.
- Thoroughly scrape dough out of bowl onto lightly floured surface. Knead a minute or two until dough forms a soft ball. Oil the large bowl used to make dough. Place ball of dough into bowl and roll around to cover with oil. Cover bowl with clean dish towel. Let rise in warm place until dough doubles in size, about 1 1/2 hours. Alternatively, tightly cover bowl of dough with plastic wrap and chill in refrigerator overnight or up to 2 days. To freeze dough, place into oiled, sealable freezer bag. Remove air and seal tightly. Store up to 3 months. Defrost in refrigerator the day prior to use.
- When ready to bake, allow dough to come to room temperature before forming.
Cook Tips
Bread flour and "OO" flour (double "O") have high protein counts, perfect for making stretchy pizza dough, but all-purpose flour can be used, as well.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 370
- Fat: 7.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 390.0 mg
- Carbohydrates: 58.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 2.0 g
- Protein: 10.0 g