Prep 1 hr 30 mins
Cook 25 mins
This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my Kittencal's Pizza Sauce *or* Kittencal's No-Cook Pizza Sauce or Marinara Dipping Sauce
- 1 1⁄2 cups warm water, divided
- 2 teaspoons sugar
- 2 1⁄4 teaspoons dry yeast (or use 1 small package yeast, for a quicker rise use 3 teaspoons)
- 3 tablespoons olive oil (must use olive oil, can use 4 tablespoons if desired)
- 2 teaspoons salt
- 1 -2 teaspoon dried Italian seasoning (optional)
- 2 -3 tablespoons grated parmesan cheese (optional but good to add in)
- 1 cup white bread flour
- 3 cups all-purpose flour (more if needed)
- Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
- Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
- When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
- With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
- Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
- Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
- Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
- Place the dough into a well-oiled bowl (I just use the same bowl).
- Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
- At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
- Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
- Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
- Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
- Trim the dough that is hanging around the edges (I use a pizza cutter for this).
- Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
- Bake as desired.
I couldn't find the other recipe I was using which we loved... so I found this. We liked it even more! Super recipe. I'm going to try 1/3 whole wheat flour next time. Thanks for a wonderful recipe.
Delicious! I made a half-batch by hand, and it turned out Great! It didn't take any longer than the recipe said it would take in a mixer! I put in the parmesan and couldn't really pick out that flavor--I'd leave it out next time just because it didn't make a difference to me. I cooked one 14" pizza on a pre-heated pizza stone at 400 for 5 minutes before adding the toppings and for 20 minutes after adding them. Great! Thanks so much, kittencal!
Very good pizza dough. I used this recipe with Kittencal's Cabbage-Beef Stuffed Bread Buns (Runza). The dough was very easy to work with and tasted great. Next time I am going to cut down on the salt a bit (personal preference). I can't wait to make pizza with this dough recipe.