Recipe: Perfect Homemade Pizza Dough

Homemade Pizza Dough. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Let stand until bubbles form on surface. If you would rather make individual pizza pies, portion the dough into as many round balls as you want pies.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. You can have Homemade Pizza Dough using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Homemade Pizza Dough

1. Prepare 1 cup of warm water (about 110F).
2. You need 1 packet (2 1/4 tsp.) of active dry yeast.
3. You need 1 1/2 tsp. of granulated sugar.
4. You need 2 tbsp. of olive oil + additional for drizzling.
5. Prepare 3 cups of bread flour.
6. Prepare 1 tsp. of salt.
7. You need of all purpose flour, for dusting the work surface.
8. Prepare of cornmeal, for dusting the pizza tray.

Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Turn dough onto a lightly floured surface; shape into a ball. Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn't use eggs or butter.

Homemade Pizza Dough step by step

1. Place the yeast and sugar in a large bowl. Pour the water over them and whisk to combine. Make sure the water is between 100-110F. Let that sit for 2-10 minutes to activate the yeast. You'll know it's ready when it gets a bit bubbly and foamy on top..
2. Use a wooden spoon to stir in the 2 tbsp. of olive oil and half the bread flour. Once that incorporates a bit, add in the salt and remaining bread flour. Stir until you get it as combined as you can, in a loose ball, then lightly flour your hands and knead the dough together in the bowl a bit..
3. Turn the dough out onto a lightly floured work surface (I just use my countertop). Knead the dough for about 10 minutes. Sprinkle more flour onto the work surface and your hands as needed, if the dough begins to stick. To see if you've kneaded enough, you can press two fingers gently into the dough. If the indentations stay after you move your fingers, then it's been kneaded enough and is ready for the next step..
4. Drizzle some olive oil into the bottom of a separate large bowl. Place the dough ball in and roll it around to evenly coat all the sides in the oil. Loosely cover the top of the dough with a kitchen towel or plastic wrap and let it rise in a warm place for 1 - 1 1/2 hours. It should be double in size once it's ready..
5. Preheat the oven to 450F. Lightly spray a 16" pizza pan with non-stick cooking spray and dust it lightly with cornmeal. Set aside..
6. The dough should have risen. Punch it gently to release some air, then turn it out onto a lightly floured work surface. Lightly dust a rolling pin with flour and gently roll out each side, keeping it in a nice rounded shape..
7. Once it looks Iike the right size for your pizza pan, carefully transfer it onto your prepared pan. I do this by folding half of the dough over itself, then sliding the pizza tray under that half. Once it's on, gently unfold the dough and use your fingers to gently stretch it to fill the pan..
8. Use a fork and poke some holes all across the dough. This should prevent any bubbles from forming..
9. Top with your desired toppings, leaving an inch or so of space around the edges for the crust..
10. Bake for 14-18 minutes, until the cheese and crust are nice and golden. Be sure to keep an eye on it towards the end..
11. Allow to cool 5 minutes, then slice and serve!.

To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. The secret to making restaurant-quality pizza at home starts with the crust Ken Forkish, the James Beard Award-winning author of "Flour Water Salt Yeast," gives a crash course in pizza making The dough will also have enough structure to be shaped into a pizza and slid off the peel. Long bulk fermentation: a small amount of yeast and a slow fermentation will help develop flavor and strength. The one recipe I am supremely loyal to though is my pizza dough recipe. For years, I never had much luck with homemade pizza dough, and would sheepishly put a ball of frozen dough in my cart whenever the craving struck.

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