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Easy Pizza Dough
Updated Feb. 14, 2024
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- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2teaspoons/5 grams dry active yeast
- 4½cups/625 grams all-purpose flour, plus extra for dusting
- 2teaspoons/5 grams kosher salt
- 2tablespoons/30 milliliters olive oil
Preparation
- Step 1
Put 1¾ 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
Cooking Notes
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!
When I take the dough out of the refrigerator after step 4, it is very cold and does not rise at all in 30 minutes. Does anyone have suggestions for how to warm it up or should I just leave it out for much longer?
I made a Pizza Margherita last week using NYT's recipe modified from Roberta's. I thought it was really good. One should read the notes accompanying this recipe. All manner of pizza making is discussed in Peter Reinhart's book "American Pie". I used imported Italian 00 flour like that used with thin Neapolitan style pizza in Italy. This flour is expensive and may be hard to find (I got it on the internet).
Reference for other pie sizes: If 10” pizza = 225g then, 12” pizza = 324g 14” pizza = 441g 15” pizza = 506g 16” pizza = 576g 18” pizza = 729g
This recipe makes great pizza dough. I use a food processor to mix the dough. In an 8-cup food processor, the recipe needs to be made in 2 batches. Dissolve 1 tsp yeast in 210 ml (7/8 cup) warm water and let sit for 2 minutes. Combine HALF of the flour (4.25 cups/312 g) and salt (1 tsp) in the food processor. With the processor running, add 1 Tbsp olive oil through the feed tube, then slowly add the water/yeast mixture. Process for 30 seconds until a satiny ball forms. Repeat with second half.
As my pizza stone warmed in the oven, I put vegetables to roast in pans on other racks so used the cooking heat as time went on -- it doesn't take that long to heat up to between 300 and 500 and the veggies cooked fast -- then when an hour passed I slipped the pizza in and at 500 it only took 12-15 minutes each to bake 4 pizzas -- enough for dinner and leftovers for 2 days. I do expend energy on Sunday, but never use oven during week . . .
I have tried several pizza dough recipes and this is the easiest and best one I have found so far. The dough recipe was included with this recipe originally http://cooking.nytimes.com/recipes/1017930-pizza-with-sweet-and-hot-peppers, and it gives the instructions on how to prepare and cook the actual pizza--which was delicious.
I just made this for my 10 yr old daughters birthday/dress your own pizza party! It was awesome! I made a double recipe using the locally milled flour here in Moldova... all markings were either Russian or Romanian, so I don’t know how fine or coarse it was. I ended up with 8 balls of dough. The overnight refrigerator rise appears to be the key. I made 10x14 inch rectangular pizzas on thick broiler pans at 500F... precooked the crusts for 4 mins, kids loaded them, cooked 8 mins... Perfect!
I divided into only 2 parts, as I was planning to bake each in my large cast iron. I refrigerated 4 hours, let it rise in an oiled cast iron, covered up on top of the stove as the oven was preheating for 1 hour. I then spread it out and added my toppings. Baked for 20 min. It was crispy and doughy. Super good! My wife said, “Better than anything we can get delivered!” (And we live in NYC. ;) )
When I learned to knead the mixture first WITHOUT the olive oil, then add the olive oil and re-knead, I got a better rise. That is because olive oil can coat the flour molecules and prevent the water/yeast from getting to them.
I used the dough hook. Didn't quite take 5 minutes to mix initially. I did knead with my hands for 3 minutes afterwards. Worked just fine!
This recipe is solid for “I want homemade pizza in an hour.” Also, unless you’re feeding yourself-plus, you’ve got plenty of leftovers, saving you some time tomorrow. I didn’t add extra flour when kneeling, and it was pretty sticky, but “building up the gluten” is a thing and it works. Google “window pane test.” Happy pizza-making ya crazy animals!
Way too much water
A great, easy and foolproof recipe. I suggest doubling the salt - a tip I discovered when accidentally keeping salt amount the same while halving the recipe!
This recipe broke my food processor. The proportion of flour to water was way out--sticky is one thing, liquid is quite another. I had to keep adding flour until the machine fused and refused to start again. I finished it by hand but "easy" is a joke. It was the most labor-intensive pizza I have ever made, and I will not be repeating it. It was also the most expensive as I now have to buy a new food processor. Perhaps a stand mixer would have worked better, but I'm not prepared to take the risk.
Dough recipe is super easy and cooked up well with nice air pockets in the crust. I halved the recipe and made 3 smaller flatbreads. Used the flattop on my gas stove to cook each side (1-2 min) then added Fontina cheese, very thin sliced potatoes, good olive oil and chopped rosemary. Finished with about 3 minutes in the grill (easily use oven instead) at high heat (450) and sprinkled sea salt before serving. Very little effort produced and great appetizer for the evening.
This pizza dough turned out amazing. It was perfectly chewy with a crispy crust. Rolled out really easily too. As another user suggested, I added the olive oil after it became a rough dough ball. I cold fermented for two days, let it rise for about two hours and cooked in pizza oven.
Just made this! Followed recipe ingredients, step 2 in Kitchenaid then step 3 kneaded by hand. Skipped step 4 and put dough in two plastic bags and refrigerated 24 hours. Dough came out very easily and the bags were not oiled. Pizza was marvelous, used fresh roasted tomatoes from tomatoes from the garden. Next time I will double the salt and will use a bowl to proof in refrigerator so as not to use extra plastic.
Good recipe for dough - although I think the proportions need to be different or you need to let the dough rise longer if you're making a pizza right after you've prepared the dough. I cut the dough into 4 strips of about equal size, but I ended up having to combine most of them to make a full size pizza.
Agree with others on this needing either less water or more flour than listed. Had to add quite a bit of flour during the process to not have a sticky mess on my hands. I also suggest greasing the proofing pan/plastic wrap that you’re using to cover the dough to make retrieval easier.
Dough is very susceptible to humidity (using 00) and breaks down quickly even after being out of the fridge for 10 minutes.
Love this! It's the perfect recipe for our weekly make-your-own pizza nights, and my kids love helping to make the dough. We add 1 tsp Italian seasoning and 1/2 tsp garlic powder to the dough for a bit more flavor. Prior to the rise, we divide it into eight equal portions and freeze four of them for later use. The remaining four portions are perfect for individual 6-inch thin crust pizzas.
Hi I love this recipe it so we never buy any from the stores anymore it is perfect for a late night having a friend over and having some fun.
Realized after making it that the yeast was 6yrs expired. Dough didn’t rise, but still was excellent. Would recommend using non-expired yeast if available (or yeast that’s expired less than 6 years).
Would this work with whole wheat flour or would that change the texturerising, etc. too much?
140 ml of water*
Regarding the amount of water: The first couple of times I made this recipe, after moving on board my sailboat, I got a sticky mess. It turns out that I hadn't baked for a while and my flour had absorbed too much moisture from the air. A new bag of flour solved the problem. Just made a batch from the bottom of the canister, and it's verging on being a little too sticky again. Maybe don't buy large quantities of flour if you live in humid areas.
My pandemic pizza stone was finally broken in! I’ve been looking for a good pizza dough recipe, and this was perfect. It’s so simple to make. I did not use a mixer, or even a spoon…I mixed with my hands the entire time. Bonus: I learned that you can slow rise dough in the refrigerator. I also love having enough dough leftover in the freezer to make three more pizzas whenever I want!
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