Simple Pizza Dough

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: --
 
YIELD: enough dough for 2 pizzas
LEVEL: Easy

ingredients

  • 1 3/4 cups warm water (105 to 110 degrees F)
  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 2 teaspoons sugar
  • 3 tablespoons olive oil
  • 4 cups bread flour, plus more for dusting
  • 2 teaspoons salt
  • Nonstick spray
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Directions

In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!

Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

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5

Newest Ratings and Reviews

Read all 26 reviews

  • on April 24, 2014

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    This is the 5th or 6th time creating this recipe and we LOVE it!

    Tonight is margarita pizza night with bread sticks and salad. As new to the pastry world and unfamiliar with yeast, the 2nd time I made this I thought, well if warm water is good, hot water should be better for blooming the yeast, right? Oh how wrong could I have been!! I killed the yeast and my dough did not rise but a teeny tiny bit. Now I always use my trusty candy thermometer after wasting precious hours having to remake the dough for my deep dish pizza. I did use however, the unrisen (hot water) dough for the garlic braids recipe and they were still divine!!

    Thank you Kelsey for making me not afraid to present my new creations to friends and family!

    Dede W
    Livermore, CA

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  • on May 02, 2013

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    This was absolutely perfect, tender and fluffy. Made an awesome pizza. Also, I had some leftover dough so I made breadsticks with garlic powder, butter and olive oil, just as delicious!

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  • on April 29, 2013

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    I have been on a quest for several years to find the best pizza crust recipe. I've made it with 00 flour, bread flour, ap flour to no avail.i saw Kelsey make garlic knots one day & bookmarked the dough recipe. I made pizza today & this recipe was perfect. So forgiving like one person mentioned. I never had to "fight" the dough. Hank you Kelsey!! I adore your shows & your recipes!

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