1/3 Photos of Pizza Dough
3 hrs 10 mins
My Private Note
Units: US | Metric
- 1Pour warm water into a bowl.
- 2The water should be about 85°-115°F.
- 3Test it with your hand.
- 4It should feel very warm, but comfortable.
- 5Add the honey and salt.
- 6Mix on low until well blended.
- 7Add the yeast and mix.
- 8Let this mixture sit for about 5 minutes.
- 9Add 1 cup of flour and the olive oil and mix until well blended.
- 10Add the rest of the flour and mix well.
- 11The dough should turn into a ball.
- 12If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
- 13If your mixture is more like a batter, add flour one tablespoon at a time.
- 14Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
- 15Just remember to do it in small amounts.
- 16Once the dough is balled up, place the ball on a floured board and knead for about a minute.
- 17This builds the gluten which helps the dough to rise and become fluffy when cooked.
- 18Place the dough in a covered bowl and store in a warm, dry area to rise.
- 19After about 45 minutes the dough should have about doubled in size.
- 20Punch it down so it deflates.
- 21Let it rise for another hour to an hour and a half.
- 22The dough is now ready to be rolled out.
- 23You can punch the dough down one more time if you want and wait another hour or two before rolling out.
- 24The choice is yours.
- 25This dough can also be made in advance and refrigerated for a day or so, or even frozen.
- 26Be sure to let it come to room temperature before using.
- 27Form the dough into a flat ball about six to eight inches wide.
- 28Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
- 29You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
- 30This allows the weight of the dough to stretch it.
- 31Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick.
- 32I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
- 33Take a fork and put puncture holes all over the dough.
- 34This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
- 35Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
- 36Top with sauce, cheese and/or toppings and bake in a 400° F oven until the crust is light brown.
- 37Bake on either baking stones, a cookie sheet, or a pizza pan.
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Nutritional Facts for Pizza Dough
Serving Size: 1 (133 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 378.0
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 198.5 mg
- Total Carbohydrate 62.9 g
- Dietary Fiber 2.8 g
- Sugars 5.9 g
- Protein 9.0 g