1/1 Photo of Easy Pizza Dough
1 hr 10 mins
Tracy K's Note:
You can make this dough the same day or a couple of weeks ahead. Put the individual balls in plastic bags and refrigerate overnight or freeze for up to a month. Makes a delicious and simple pizza dough... easy to work with, great for kids! Can also be used for focaccia. Source: Fine Cooking #49.
My Private Note
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Units: US | Metric
- 1To make the dough: Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isnt cold).
- 2Put the flour and salt in a food processor fitted with the steel blade; process briefly to mix.
- 3With the machine running, add the water-yeast mixture in a steady stream.
- 4Turn the processor off and add the oil.
- 5Pulse a few times to mix in the oil.
- 6Divide the dough: Scrape the soft dough out of the processor and onto a lightly floured surface.
- 7With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that werent mixed in.
- 8Cut the dough into four equal pieces with a knife or a dough scraper.
- 9Roll each piece into a tight, smooth ball, kneading to push the air out.
- 10To use dough that same day: If you want to make pizza as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes.
- 11Meanwhile, turn your oven on, preferably with a baking stone in it, to let the stone fully heat.
- 12Pizza the next day: If you want to bake the pizzas the next day, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (theyll almost double in size), and let them rise in the refrigerator overnight.
- 13To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
- 14To shape, top, and bake the pizzas, see below.
- 15To freeze dough: Dust each generously with flour as soon as youve made it, and put each one in a separate zip-top bag.
- 16Freeze for up to a month.
- 17Its best to thaw the dough in the refrigerator for at least 10-12 hours before you want to use it-- but in a pinch it'll defrost on the counter in about 1 1/2 hours.
- 18To shape pizzas: Put the proofed or thawed ball of dough on a lightly floured surface.
- 19Dust the top with flour.
- 20Using your fingertips, press the ball down into a flat rounds about 1/2 inch thick.
- 21Lift the dough and lay it over the back of the fist of one hand.
- 22Put your other fist under the dough, right next to your first fist.
- 23Now gently stretch the dough by moving your fists away from each other.
- 24Each time you do this stretch, rotate the dough.
- 25Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across.
- 26Alternatively, use a rolling pin to roll out the dough thinly on a floured surface.
- 27Rub a bit of flour onto a pizza peel (or the back of a baking sheet).
- 28Gently lift the stretched dough onto the floured peel.
- 29Top the pizza, scattering the ingredients around to within ½ inch of the border.
- 30To bake: Put a pizza stone or unglazed quarry tiles on the lowest rack of the oven and heat the oven to 500°F.
- 31Ideally, let the stone preheat in the oven for an hour.
- 32You should place your pizza on the peel before topping it so that it's ready to slide onto your stone.
- 33Shake the peel (or baking sheet) gently back and forth to make sure the pizza isnt stuck.
- 34Quickly slide the pizza onto the hot baking stone.
- 35Bake until the edges are golden, about 8 min.
- 36Using a peel, a wide spatula, or tongs, remove the pizza from the oven.
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Nutritional Facts for Easy Pizza Dough
Serving Size: 1 (899 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 520.5
- Calories from Fat 72
- Total Fat 8.1 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 660.2 mg
- Total Carbohydrate 96.1 g
- Dietary Fiber 3.8 g
- Sugars 0.3 g
- Protein 13.6 g