Easy Pizza Dough
Updated February 13, 2024
Karsten Moran for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 teaspoons/5 grams dry active yeast
4 ½ cups/625 grams all-purpose flour, plus extra for dusting
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil
Nutritional analysis per serving
60 grams carbs; 317 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 191 milligrams sodium; 8 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put 1 ¾ cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
- Step 2
Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
- Step 3
Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
- Step 4
To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball will make a 10-inch diameter pizza.
- Step 5
If you'd like to refrigerate the dough, wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
Private Notes
Comments
Yes to this recipe! I'd like to clarify a few things for newer cooks for which some things aren't as easy to interpret here: -All-purpose flour is just fine to use -Once your dough is made you can immediately freeze what you won't use in the coming few days, OR put in fridge to slow rise(you'll need an hour @ room temp before oven), OR leave on counter covered in plastic and towel for use in 1/2 hr -Get your pan/sheet/stone hot as oven heats up -Oven temp 500, cook for 8-10 minute
At what temperature and how long do you cook this?
For those interested in learning more about making pizza, head to www.pizzamaking.com. There is also a terrific resource located at http://doughgenerator.allsimbaseball9.com/ which has recipes for several different styles of pizza with an interactive feature that changes the quantities depending on how many pizzas you want to make. Very handy!
Can you use unbleached flour? How does a proof cycle affect the outcome?
Tip! Roll the dough out very thin. it will rise plenty. Drizzle top of pizza with olive oil after cooking. Oven is fine. Tried with Ooni oven and convection oven. Convection oven use perforated pizza pan. Though not like the ooni with blistered crust, pizza was far superior than any of the garbage you get in the freezer section. Aldi makes a Red pesto that makes a delish stand in for red sauce. Also PRECOOK your toppings. Carmelize onions, mushrooms and red peppers
I personally wouldn't recommend this if you're new to making pizza dough or baking in general. I found that the dough didn't get as smooth and stretchy as other "easy" recipes and it was difficult to work with. That being said, it was convenient to be able to use it quickly and it tasted good.