Our Favorite Pizza Dough

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‘Easy to work with, this is the perfect pizza dough. We are confident this will become your go-to dough!’ -...
Our Favorite Pizza Dough
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Our Favorite Pizza Dough

‘Easy to work with, this is the perfect pizza dough. We are confident this will become your go-to dough!’ - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite

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10
Servings
342
Calories Per Serving
Deliver Ingredients
Makes
5 12-inch pizzas

Notes

Tip
You can make a quicker version of this dough by using 4 teaspoons of fresh yeast instead of 2 teaspoons in the main dough. Instead of pouring the dough into another bowl and letting it chill in the refrigerator for 24 to 48 hours, simply let the dough rise to double its original size. Divide the dough into portions and use. The shorter time will result in a crust that is less flavorful, but still good.

Reprinted with permission from Passion for Pizza by Craig Whitson and Tore Gjesteland, Agate Surrey, 2015.

Ingredients

For the Pre-Dough

  • 1 Teaspoon fresh yeast
  • 1/3 Cup plus 1 ½ tablespoons lukewarm water
  • 1/3 Cup plus 1 ½ tablespoons all-purpose flour

For the Main Dough

  • 2 Teaspoons fresh yeast
  • 2 ¼ Cups lukewarm water
  • 7 Cups all-purpose flour
  • 1 Tablespoon table salt

Directions

For the Pre-Dough

In a small bowl, add the yeast to the water and stir to dissolve. Add the flour to the yeast mixture and stir. Cover the bowl with plastic wrap and let stand at room temperature for at least 2 hours, preferably as long as 4 to 5 hours. The mixture should form bubbles on its surface.

For the Main Dough

In a small bowl, add the yeast to the water and stir to dissolve.

Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and the pre-dough to the flour mixture. Run the mixer on its lowest setting until the dough is shiny and smooth, about 15 minutes. If the dough feels a bit dry or hard, just add a bit more water (a tablespoon at a time).

Pour the dough into another bowl. Cover with plastic wrap and chill in the refrigerator for 24 hours, or up to 48 hours.

Remove the dough from the refrigerator. Punch it down to remove any air. Divide the dough into 5 or more pieces, depending on how many pizzas you are making. (A 12-inch pizza uses about 9 ounces of dough.)

Form each piece into a ball and place them on a tray. Cover any dough you are not using right away and store it in the refrigerator for later use, or freeze. Give the dough you are using enough time to reach room temperature. This can take up to 2 hours. Cover the dough pieces with a thin layer of flour and then cover the tray with plastic wrap and let the dough rise to double its original size.

When the dough has doubled, it’s ready to use.

Pizza Dough Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pizza Dough Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
1g
2%
Sugar
0.3g
N/A
Saturated Fat
0.2g
0.8%
Protein
10g
20%
Carbs
71g
24%
Vitamin E
0.2mg
1.1%
Vitamin K
0.3µg
0.4%
Calcium
16mg
2%
Fiber
3g
11%
Folate (food)
55µg
N/A
Folate equivalent (total)
298µg
75%
Folic acid
143µg
N/A
Iron
4mg
24%
Magnesium
22mg
5%
Monounsaturated
0.1g
N/A
Niacin (B3)
6mg
30%
Phosphorus
108mg
15%
Polyunsaturated
0.4g
N/A
Potassium
111mg
3%
Riboflavin (B2)
0.5mg
29.8%
Sodium
366mg
15%
Thiamin (B1)
0.9mg
57.4%
Zinc
0.8mg
5%

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