Recipe

Best Pizza Dough Recipe

Add Step-by-Step Photos	Unswissmiss / All my dishes 2 years, 2 months ago This is the best pizza dough recipe I've ever come across. It's elastic enough to be stretched very thinly, and after baking the crust comes out perfect: crunchy outside, chewy inside. Prep:15m Servings:4	Unswissmiss
	easy

Does this look good? Yeah! / Nope

Fans

hellcatzac

barb101

chefwithta

sexylilbak

jdeacetis

decobabe

Ingredients

1 envelope (2 1/4 tsp) active dry yeast OR 10 g fresh yeast

1 C water (105-110 F for active dry, cooler for fresh yeast)

2 1/4-2 3/4 C flour

1 tsp salt

olive oil

Directions

Dissolve yeast in water.

In a large mixing bowl, stir together 2 1/4 C flour and salt.

Add yeast mixture and stir until smooth. Let the dough rest 10 minutes.

Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour.

Divide the dough into 2 balls. (Each will make a 10 inch pizza.)

Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.

Roll out, and use in your favorite pizza dish.

Recent Gawkers

Not quite what you're looking for? See more Pizza / Pizza Crust

Or see more just like this

Comments

decobabe 2 years, 2 months ago said:
Good for you! A true, clean recipe for pizza dough.
Mine is similar, but I put it in a Ziplock bag, throw it in the fridge and let it rise at least 12 hours. Make it in the AM for that night, or make it one night and eat it the next. It develops the flavor much more.

notyourmomma 2 years, 1 month ago said:
This is the recipe I have been searching for. Thank you. I hate the advice of all the cooks on TV who say "just pick up some dough from your local pizzeria." What if you don't like their dough? I can't wait to give this a shot. There are some days when I really NEED to KNEAD.

vindee 1 year, 10 months ago said:
This sounds great. Am gonna try it tomorrow

skystone 1 year, 10 months ago said:
I am going to try this. I tried an Alton Brown recipe and it was horrible, and I even used fresh yeast. I have baked bread for years so I am not sure how I messed up. Cross your fingers!

dond 1 year, 8 months ago said:
Do you think it makes a difference (or not) if you use a dough hook with a stand mixer instead of hand-kneading?

ejngtsm8 1 year, 7 months ago said:
Thanks for this page, it makes us noncooks experiment on something the easy way, i think i'd cross my fingers on this, its going to be my first time to do a dough, my long time dream. from students to pizza dough, wish me luck!

willypilly 1 year, 7 months ago said:
This looks like the recipe i was looking for. however, what is the best temp for the oven? thanks!

happyhermit 1 year, 6 months ago said:
This made a wonderful thin crisp crust that was really easy to make. I, also, put it in the refrigerator overnite. this is a keeper. I baked it on a pizza stone at 500 degrees till it began to brown, took it out put on the toppings and back in the oven to melt the cheese and warm the toppings.

tddunlop 1 year, 5 months ago said:
This is a wonderful recipe. I accidentally rated it a 2 but it is really a 5. I don't see how I can change my rating.

granados805 1 year, 4 months ago said:
Does any one know , at what degree do I set the oven??

krishnamurthy 1 year, 2 months ago said:
Let me try this

barb101 1 year, 1 month ago said:
This looks great. Thanks for posting it. I can't wait to try it.
Barb

sas 1 year ago said:
This is great; adding anything else changes the texture and flavor of the flour and yeast.

sexylilbaker 10 months ago said:
Im a pastry chef and this recipe is a good one, i made some slight changes as i weigh everything, i increased the fresh yeast to 14g, used a high gluten flour 15 oz and added .5 oz sugar to feed the yeast.
the rise is lovely and it baked off beautifully, thank you for the recipe :)

Add a Comment