Homemade Pizza Dough

Home Made Pizza Dough

Don't overthink Pizza Dough.  It is quick and easy and the reward is the flavor.  Makes 1 1/2 pounds (680 G) of dough.

Ingredients

1 1/4 cups (310 mL) warm water (approx.), divided
1 package (8 g) traditional dry yeast
1/2 tsp (2 mL) sugar
3 cups (750 mL) all-purpose flour (approx.)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt

Directions:

In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes.

Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until ball forms. If dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off sides of bowl and forms a ball.

Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.

Place dough back into bowl and cover with a clean tea towel. Allow to rise in a warm place until doubled in size, about 30 minutes.

Remove dough, form into ball, cut in half and use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.

Makes 1 1/2 lbs (680 g) pizza dough.

 Makes 1 1/2 lbs (680 g) pizza dough

1 1/4 cups (310 mL) warm water (approx.), divided
1 package (8 g) traditional dry yeast
1/2 tsp (2 mL) sugar
3 cups (750 mL) all-purpose flour (approx.)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt

1. In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes.

2. Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until ball forms. If dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off sides of bowl and forms a ball.

3. Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.

4. Place dough back into bowl and cover with a clean tea towel. Allow to rise in a warm place until doubled in size, about 30 minutes.

5. Remove dough, form into ball, cut in half and use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.

Makes 1 1/2 lbs (680 g) pizza dough