PIZZA DOUGH

Prep Time: 15 minutes
Rest/Rise Time: 1–2 hours (or overnight for cold fermentation)
Total Time: ~2 hours 15 minutes
Yield: 1 lb of dough (makes one 12–14″ pizza or two smaller ones)
Difficulty: Easy
Best for: Pizza, calzones, stromboli, garlic knots

 Ingredients

• 2¼ tsp active dry yeast (1 packet)

• 1 tsp sugar (or honey)

• 1 cup warm water (110°F / 45°C)

• 2½ to 3 cups all-purpose or bread flour

• 1 tsp salt

• 1 tbsp olive oil (plus more for greasing bowl)

Bread flour gives a slightly chewier crust, but all-purpose flour works just as well.

 Instructions

Step 1: Activate the Yeast

1. In a large mixing bowl (or stand mixer bowl), combine:

   • 1 cup warm water

   • 1 tsp sugar or honey

   • 2¼ tsp active dry yeast

2. Stir and let sit for 5–10 minutes until foamy.

If it doesn’t foam, your yeast might be expired or water too hot.

Step 2: Make the Dough

1. Add:

   • 1 tbsp olive oil

   • 1 tsp salt

   • 2½ cups flour (start with this, add more as needed)

2. Mix with a spoon or dough hook until a shaggy dough forms.

3. Knead for 8–10 minutes by hand (or 5–6 minutes in a stand mixer), adding flour a tablespoon at a time as needed.

The dough should be smooth and slightly tacky, but not sticky.

Step 3: First Rise

1. Form dough into a ball and place in a lightly oiled bowl.

2. Cover with plastic wrap or a clean towel.

3. Let rise in a warm place until doubled in size, about 1 to 1½ hours.

Step 4: Shape & Use

1. Once risen, punch the dough down and turn onto a lightly floured surface.

2. Shape into one large ball (for a 12–14” pizza) or divide into two for smaller ones.

3. Let rest 10–15 minutes before stretching or rolling.

No rolling pin needed: Use your fingers to stretch from the center out for a more traditional, airy crust.

Baking Instructions

For Crispy Oven-Baked Pizza:

1. Preheat oven to 475°F (245°C) — if using a pizza stone or steel, heat it for at least 30 minutes.

2. Transfer shaped dough to a floured pizza peel or parchment-lined pan.

3. Top with sauce, cheese, and desired toppings.

4. Bake for 10–13 minutes, or until the crust is golden and the cheese is bubbling.

 Make-Ahead & Freezing

• Cold ferment (more flavor): After kneading, refrigerate dough for up to 72 hours in a covered bowl. Bring to room temp before using.

• To freeze: Coat dough lightly in oil, place in a zip bag, and freeze for up to 3 months. Thaw overnight in fridge and let come to room temp before shaping.

 Dough Scaling

• For a thicker crust or pan pizza: Use the full recipe in a 10×14” pan or 12” round.

• For personal pizzas: Divide into 3 portions for ~8” pizzas.

 Nutritional Information (Per 1/8th of full dough recipe, unbaked)

• Calories: 145

• Carbs: 28g

• Protein: 4g

• Fat: 2g

• Sodium: 195mg

• Sugar: 0.5g