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Author:
d0ughjoe
TikTok
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Better Ingredients Pizza Dough
Craft a delicious and authentic pizza from scratch starting with a homemade dough using high-quality ingredients. This recipe guides you through the process of activating yeast, mixing, kneading, and proofing your dough to achieve a perfect texture and flavor, ensuring a crispy crust and a tender interior for your pizzas.
#Pizza
#Dough
#Homemade
#Italian
#Baking
#Yeast
#Basic Dough
Active yeast in warm water
Recipe Information
25m
Prep Time
1h 15m
Cook Time
1h 40m
Total Time
2
Servings
Medium
Italian
English
Nutrition (per serving)
700
Calories
20g
Protein
140g
Carbs
10g
Fat
Flour and salt ready for mixing
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dough being kneaded until smooth
Instructions
0/6 completed
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- Activate the yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.5mPreview5mPreviewActivate the yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt.1mPreview1mPreviewCombine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
- Mix wet and dry: Add the olive oil to the foamy yeast mixture. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.2m
Preview2mPreviewMix wet and dry: Add the olive oil to the foamy yeast mixture. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. - Knead the dough: Transfer the shaggy dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when poked.10mPreview10mPreviewKnead the dough: Transfer the shaggy dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when poked.
- First rise (proofing): Lightly oil a clean large bowl. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.1h
Preview1hPreviewFirst rise (proofing): Lightly oil a clean large bowl. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size. - Shape the dough: Gently punch down the risen dough to release the air. Divide it into two equal portions if making two pizzas. Shape each portion into a tight ball, then cover and let rest for 10-15 minutes before rolling or stretching into your desired pizza crust shape.5m
Preview5mPreviewShape the dough: Gently punch down the risen dough to release the air. Divide it into two equal portions if making two pizzas. Shape each portion into a tight ball, then cover and let rest for 10-15 minutes before rolling or stretching into your desired pizza crust shape.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
