Easy Homemade Pizza Dough In 2024

Constituents/Ingredients:

• 1 & 1/3 cup (320ml) Warm water (between 100-110°F, 38-43°C).

• 2 & 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet).

• 1 Tablespoon (13g) Sugar granulated.

• 2 Tablespoons (30ml) olive oil plus other ingredients for pan and brushing onto the dough.

• 1 tablespoon salt.

• 3 and half cups (about 350g) non-bleached, all-purpose flour (spooned and leveled) and additional flour for your hands and  surfaces.

• Sprinkle of cornmeal dusting the pan.

Instructions:

1. Mix the warm water yeast, warm water and granulated sugar using a stand mixer equipped with the paddle or dough hook. Cover the bowl and let it rest for five minutes. If you don’t own a stand mixer, just make use of the large mixing bowl, to mix it using an old spoon or a silicone spatula in the following step.

2. Add salt, olive oil and flour. Beat at a low speed for two minutes.

3. Mix the dough Place your dough inside the machine, and beat for at least an extra five minutes, or hand-knead on a surface lightly sprayed with flour for 5 minutes. (If you’re not familiar with bread-baking and baking bread, the How to Knead Dough video tutorial will benefit with this.) If the dough gets too sticky while kneading add one teaspoon of flour at time onto either the work surface or in the bowl to create the dough a slightly tacky, soft dough. Don’t increase the amount of flour you’ll need as you don’t want dry dough. After kneading, your dough will still feel soft. Make a poke with your finger. If it bounces back in a slow manner it’s time for your dough to begin rising. It is also possible to do an “windowpane test” to see whether your dough has sufficiently kneaded enough take the smallest (roughly golfball-sized) chunk of dough, then stretch it until it’s smooth suitable that light can be able to pass through it. Place it in front of an open window or to. Can light penetrate the dough without dough breaking first? If yes, then the dough has been kneaded for long suitable and is now ready to rise. If not, continue kneading until it is able to pass the test of the windowpane.

4. Rise by lightly lubricating an enormous bowl with nonstick spray or oil. You can make sure to use the same bowl that you used to make the dough. Place the dough in the bowl and turn it around to coat the entire surface in oil. Wrap the bowl in aluminum foil or plastic or clean kitchen towels. Let the dough grow to room temperatures for 60 to 90 minutes or until it has doubled in size. (Tip for a warmer climate in the winter months prepare your oven at 150 deg F (66degC). The oven should be turned off. put the dough in and leave the door open. It will provide the perfect temperature for the dough to develop. After 30 minutes, shut the door of the oven to seal the air inside the dough that is rising. Once it has nearly doubled in size, take it out off the baking pan.)

1. Preheat the oven to 475 degrees Fahrenheit (246degC). Allow it to heat up for minimum 15 to 20 minutes as you cut the pizza. (If with a pizza stone put it in the oven to heat up also.) Lightly grease the baking sheets or pizza pans with olive oil or non-stick spray. Dust lightly with cornmeal that gives the pizza crust an extra crunch and flavor.

2. Form the dough: Once the dough is formed you can squeeze it to remove all air bubbles. Divide the dough into two halves. (If there is no need to make two pizzas, freeze the other half of the dough to be used for a second time. Check out the instructions for freezing below.) On a lightly-flourored work surface together hands that are lightly sprayed with flour or a rolling pin and gently smooth the dough into an oval. Put it on the prepared pan then, with fingers lightly sprayed with flour stretch and flatten the disc to 12 inches of a circle that is approximately 1/2-inch thick. If the dough is shrinking back when you try to stretch it then stop the process and cover it with a light layer of 5-10 minutes before trying again. After you’ve shaped it into 12 inches Then, lift the top of the dough upwards to form an edge that forms a lip. I just press the edges together to form the edge. If with pizza stones you can place your dough on the baker’s peels, sprayed with cornmeal.

3. The dough should be covered lightly with the plastic wrap, or even a clean kitchen towel, and allow it to rest for a couple of minutes while you make the pizza toppings. I suggest pepperoni & green peppers or jalapeno slices, extra cheese pizza, Hawaiian pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.

4. The pizza can be baked or topped with toppings With your fingers, make dents in the dough’s surface to stop bubbling. To stop your filling from making the pizza crust spongy, rub the crust lightly using olive oil. Sprinkle with your favorite toppings, then bake for 13 to 15 to 15 minutes, or up until your crust turns golden.

    5. Slice hot pizza, and serve it immediately. The pizza that remains covered is secure and place in the fridge. Reheat to taste. Pizza slices that have been baked can be frozen for up to 3 months.

If you like this Easy Homemade Pizza Dough then must try this “Purple Plum Torte” recipe.