This pizza dough is something I should have shared with you guys a long time ago. We’ve been making it for over three years now, but, for whatever reason, I never got around to taking a photo of it. Pizza dough is one of those things I never thought to make at home until, well, I did. And since then, it’s been impossible to go back to store-bought dough. I’ve gotten so used to making this that I pretty much always have a dough ball or two in my freezer, ready to be used in our favorite pizza recipes. This is my go-to recipe for pizza dough, and it never fails me. It provides a supple, delicious, easy-to-stretch dough every single time.
Clara wanted to help take the picture for this post. She’s sweet like that.
If homemade pizza dough seems like too much trouble, let me assure you that this recipe comes together in no time. Just like my pie dough, I let my food processor do all the work for this recipe. It takes less than 5 minutes of hands-on time and then 60-90 minutes for the dough to rise. Totally worth it.
- YIELD: 2 pounds pizza dough
4-4¼ cups bread flour
2¼ teaspoons instant or rapid-rise yeast
1½ teaspoons salt
2 tablespoons olive oil, plus more for bowl
1½ cups water, heated to 110ºF
Pulse 4 cups flour, yeast and salt together in a food processor fitted with a dough blade. With the food processor running, gradually pour in the olive oil and then the water. Continue processing for 30-40 seconds, until a rough ball forms. Allow the dough to rest for about 2 minutes, then process for another 30 seconds, until the dough is no longer sticky, adding remaining flour 1 tablespoon at a time if needed. (You can also make this in an electric mixer or by hand.)
Transfer the dough to a lightly floured surface and knead by hand into a smooth, round ball. Lightly grease a large bowl and place the dough inside. Cover tightly with lightly greased plastic wrap and allow to rest at room temperature for 60-90 minutes, until doubled in size. Divide and use immediately or store in the freezer for later use.
To bake the dough, gently stretch it into a 10-14 inch circle (depending on whether you made 2 or 3 dough balls). Transfer dough to a cornmeal-dusted cutting board or a piece of parchment and top as desired. Slide onto a baking stone and bake at 500º for 7-8 minutes, or until the crust begins to brown.