Pizza Dough

The Best Pizza Dough Recipe

The Best Pizza Dough Recipe

What is a pizza without dough? Your homemade pizza dough should be the most important building block when learning to make homemade pizza. Having a bad batch of dough can be one of the most frustrating things you will encounter on this journey, so lets do our best to avoid that! Like bread dough, pizza dough is very simple and composed with only 4 simple ingredients Flour, Water, Salt and Yeast.

That’s it.

The most important ingredient to pizza dough is the flour, there are thousands of varieties of flour out there, using an excellent bread flour will yield you the best results. While you can use whatever flour you have in your kitchen, I recommend stepping your flour up a level or two. We will get into more advanced flours in a different post, but for this lets start with something you’ll be able to find at almost anywhere – King Arthur Bread Flour.

Why does the flour used for pizza dough matter?

The simple answer to this is protein content. A flour with a higher protein content will rise better, create more gluten and hold together better for baking. King Arthur Bread Flour has ~13% gluten compared to a generic All Purpose flour that typically has a gluten content of 10% or lower.

Tools For Making Pizza Dough At Home

Kitchen Scale
Medium Mixing Bowl
Dough Whisk
Small Bowls For Ingredients
Rubbermaid Containers For Dough Balls

How To Make Pizza Dough At Home?

The process to make pizza dough is very simple. I highly recommend using a kitchen scale to weigh out your ingredients for the most consistent results, but otherwise, no special tools are really needed, personally I do everything by hand, but if you have a KitchenAid or similar mixer with a dough hook attached, that will work great as well.

Pizza Dough Recipe

This recipe is intended to make 5 12” pizzas at 66% hydration(feeds 4-5 people)

650g King Arthur Bread Flour
429g Water
19g Salt
1g Yeast
25g Olive Oil

The Process For Making Great Pizza Dough

•  In your medium mixing bowl add Yeast, 50g of warm(not hot) water and 50g of flour to make a ‘poolish.’ Let this sit for 30 minutes.

•  Add the remainder of your flour, add the salt on top of the flour and pour the water in. I like to add the salt on top to allow the water to immediately hit it and begin dissolving it to more evenly distribute it throughout the pizza dough. With a dough whisk(or spoon, or hands) mix together all of the ingredients for about 5 minutes until everything is thoroughly mixed and the dough ball is fairly smooth.

•  Once the pizza dough is mixed and smooth add a your olive oil to the bowl and roll your dough around in it, it is not necessary to mix the OO in.

•  Let dough sit at room temperature for 12-24 hours. A 12 hour proof is fine, but a 24 hour proof will help develop a bit more flavor. In the summer time I tend to do 12 hours at room temp and 12 hours in the fridge as my house is a bit warmer.

•  After 12-24 hours, cut up your dough into 220g chunks and fold and roll the dough into balls as illustrated in the pictures. Add a pinch of olive oil to each container you will be using for your dough, once they are smooth, place them in the containers and put the lids on.

•  Let the dough proof for another 12-24 hours, again, I tend to do 12 hours at room temp and then move the dough to the fridge. After 12 hours the dough will be usable and create an excellent pizza, the additional time just helps develop deeper flavors. If for some reason you will not be using the dough immediately it will last in the fridge for 3-4 days and stay usable.

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