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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!’ -...
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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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.

Nutritional Facts
Servings10
Calories Per Serving342
Total Fat1g2%
Sugar0.3gN/A
Saturated0.2g0.8%
Protein10g20%
Carbs71g24%
Vitamin E0.2mg1.1%
Vitamin K0.3µg0.4%
Calcium16mg2%
Fiber3g11%
Folate (food)55µgN/A
Folate equivalent (total)298µg75%
Folic acid143µgN/A
Iron4mg24%
Magnesium22mg5%
Monounsaturated0.1gN/A
Niacin (B3)6mg30%
Phosphorus108mg15%
Polyunsaturated0.4gN/A
Potassium111mg3%
Riboflavin (B2)0.5mg29.8%
Sodium366mg15%
Thiamin (B1)0.9mg57.4%
Zinc0.8mg5%