Pizza Dough Recipe: The Perfect Base for Your Homemade Pizza
If you’ve ever wondered how to create a pizza dough that’s as delightful as the ones you get in pizzerias, you’ve come to the right place. This pizza dough recipe is simple, easy to follow, and will yield an incredible base for your favorite pizza toppings. Whether you prefer to mix the dough by hand or with a stand mixer, the end result will be a dough that’s soft, elastic, and incredibly flavorful. Ready to make your own pizza from scratch? Let’s dive in!
Ingredients for Pizza Dough
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 200g |
| All-purpose flour (00) | 300g |
| Water (at 25°C) | 300ml |
| Fine salt | 10g |
| Fresh brewer’s yeast | 54g |
Nutritional Information (Per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 65g |
| Protein | 8g |
| Fat | 1g |
| Fiber | 2g |
Instructions for Preparing the Pizza Dough
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Prepare the Ingredients
Start by gathering all your ingredients. Measure out the two types of flour – Manitoba flour and all-purpose flour – and combine them in a large mixing bowl. Fresh yeast is essential for a light, airy dough, so crumble it directly into the bowl with the flour. Remember, the yeast needs a little warmth to activate, so ensure your water is around 25°C (room temperature). -
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Mixing the Dough
Add half of the water to the flour and yeast mixture. Using a wooden spoon, begin stirring gently. You don’t need to rush; just take your time to gradually incorporate the water. Once the dough begins to form, you can add the salt, which helps to enhance the flavor of the dough and control yeast activity. Continue mixing until all the ingredients come together. -
Form the Dough
Gradually add the rest of the water, mixing it in slowly, until the dough becomes smooth and slightly sticky. At this point, switch to using your hands to knead the dough in the bowl, pressing and folding it until it comes together as a soft mass. If you find the dough a little too sticky, dust your hands with a bit of flour. -
Kneading by Hand
Turn the dough out onto a clean, lightly floured surface. Begin kneading it gently but firmly, pressing it down with the palms of your hands, folding it over itself, and turning it slightly after each press. Continue kneading for about 8-10 minutes until the dough becomes smooth, elastic, and soft to the touch. It should bounce back when pressed with a finger. -
First Resting Period
Once the dough has reached the desired consistency, form it into a round ball. Let it rest for about 10 minutes on the work surface, covering it with an inverted bowl to keep the warmth in. This step is essential for allowing the dough to relax and start to rise. -
Folding the Dough
After the resting period, it’s time for the first fold. Imagine dividing the dough into four parts. Gently stretch and fold each corner of the dough toward the center, pressing lightly to seal. This helps to strengthen the dough, encouraging it to rise evenly. Once all four corners are folded in, give the dough a gentle turn and shape it into a smooth ball again. -
Second Resting Period and Rise
Place your neatly folded dough ball into a lightly oiled bowl and cover it with plastic wrap or a damp cloth. Allow it to rise at room temperature for about 1.5 hours, or until it has doubled in size. During this time, the yeast will work its magic, making your dough fluffy and ready for action. -
Dividing the Dough
Once the dough has risen, you’ll notice it’s soft and airy. Transfer it to a clean surface and divide it into three equal portions, each weighing approximately 265g. You can use a dough scraper or a sharp knife to do this precisely. If needed, sprinkle a little flour on the surface to prevent sticking. -
Shaping the Dough Balls
Now, take each portion of dough and begin shaping it into a smooth ball. To do this, gently fold the edges of the dough into the center and pinch them together. Then, with your hands, round the dough into a smooth, tight ball. Repeat this process for all three portions. -
Resting Again
Transfer the dough balls into a lightly oiled pizza container or a baking tray. Make sure each ball has enough space to expand as it rises. Cover them with plastic wrap or a damp towel to keep them from drying out. Let them rest for another 30-60 minutes at room temperature. -
Ready to Roll and Top
Once the dough has rested and puffed up, it’s ready for the next step! Gently stretch or roll out each dough ball on a lightly floured surface, shaping it into a round pizza base. Now the fun part begins: add your favorite sauce, cheeses, and toppings. Whether you’re a fan of classic Margherita or prefer something more adventurous, this dough will serve as the perfect canvas for your culinary creativity! -
Baking Your Pizza
Preheat your oven to 250°C (482°F). If you have a pizza stone, place it in the oven while it heats up to ensure a crispy crust. Once your pizza is assembled, transfer it to the preheated stone or a baking tray and bake for about 10-12 minutes or until the crust is golden and the toppings are bubbling. The high temperature helps to create that authentic crispy crust you crave!
Tips for the Perfect Pizza Dough:
- Water Temperature: Ensure the water temperature is around 25°C to activate the yeast properly. Too hot or too cold can affect the rise of the dough.
- Kneading: Kneading is essential to develop gluten, which gives the dough its structure. Be patient with this step.
- Resting Times: Don’t skip the resting periods – they allow the yeast to work and make the dough light and airy.
- Topping Ideas: For a truly delicious pizza, consider classic toppings like fresh mozzarella, tomato, and basil, or go creative with roasted vegetables, meats, or even a drizzle of honey for a sweet-savory combination.
Additional Notes:
- Storage: If you’re not using the dough immediately, you can store it in the refrigerator for up to 24 hours. Just make sure it’s well-covered with plastic wrap or in an airtight container. If you want to freeze it, wrap the dough tightly in plastic wrap and freeze for up to 3 months. When ready to use, allow it to thaw and rise at room temperature for a couple of hours before baking.
- Stand Mixer Option: If you prefer to use a stand mixer, fit it with the dough hook attachment and mix the ingredients on low speed until a dough forms. Increase the speed slightly for kneading until the dough becomes smooth and elastic, about 6-8 minutes.
With this easy-to-follow pizza dough recipe, you’re well on your way to creating pizza like a pro! The dough can be prepared ahead of time, making it perfect for family gatherings, casual dinners, or even a pizza night with friends. Enjoy your homemade pizza with whatever toppings you love, and savor the satisfaction of having crafted the perfect pizza from scratch!
Love With Recipes Tips:
- Use fresh, high-quality ingredients for the best taste and texture.
- Feel free to experiment with different flour blends for unique flavors.
- For a more flavorful dough, you can also add a tablespoon of olive oil to the mixture before kneading.
