Easy Pizza Dough Recipe

This Easy Pizza Dough Recipe will be your new go to for weekend pizza night. So good make it thick or thin crust. Add your favourite toppings to make it perfect!

Easy Pizza Dough Recipe

Pizza night never looked or tasted so good until you try this Dough recipe. It’s so easy and comes together in your stand up mixer and of course if you prefer it can always be made by hand.

When the kids were home, pizza night would always be Fridays in our house. Of course living in the land of pizza I would always need something spectacular to present. And I believe I have with this dough!

How to make Pizza Dough

• In the stand up mixer add the lukewarm water and sprinkle with the yeast, let sit for 5 minutes.
• Start the mixer and add half the flour, knead with the dough hook.
• Add the remaining flour and salt.
• Continue to knead for eight to ten minutes.

• Move the dough to a lightly floured flat surface and knead a few times into a smooth ball.
• Place in a lightly oiled bowl, cover the bowl and let rise for an hour.

• Remove the dough and knead or punch down a few times.
• Divide the dough into 2 parts or leave if making a large pizza.
• Cover and let rise for an hour.

• Again knead the dough a couple of times, then place on a cookie sheet or pizza pan and let rest for 15 minutes.
• With your hands shape the dough into desired pizza shapes.
• Add your favourite toppings and bake approximately 10 minutes.

Can the dough be made by hand?

The dough can be made by hand or with your stand up mixer, if kneading by hand make sure to knead the dough until smooth and elastic, it should take about 12-15 minutes.

If kneading with the mixer it should be kneaded with the hook attachment for about eight minutes on speed #2.

What is the best flour for pizza

I usually use all purpose but if you prefer you can use bread flour. Bread flour will give a crispier crust and chewier texture. So it’s all up to you.

How long should you let the dough rise

Typically pizza dough should take about an hour or two to rise in a warm draft free area.

How do you know when it has risen enough

When you think it has risen enough, use your finger to make a small dent in the dough. If the dent remains, the bread is ready to bake. If not then it needs more rising time.

Why coat the dough with oil?

The dough is lightly rolled in oil that is in the bowl to keep a crust from forming on the dough.

Why do you punch the dough down?

Kneading or punching the dough down two or three times will help release air bubbles, which makes it easier to form into shape. If you prefer you can do it the Italian way and just pick up the dough and slam it down on a flat surface three or four times. And I don’t mean gently!

Why does pizza dough have to rest before shaping?

The reason you let the dough rest, about 15-20 minutes is enough, because this allows the gluten to relax and which makes it easier to shape the dough into your desired pizza shape, without it shrinking back.

Can you let it rise overnight in the fridge?

All doughs including pizza dough can be refrigerated. Chilling dough helps slow down the activity of the yeast, but of course it does not stop it completely. Pizza dough can be refrigerated for up to 48 hours and it is said to produce a more delicate and tastier pizza crust.

Remember that the refrigeration time is considered the first rise. The second rise should always be done at room temperature.

What is the best oven temperature for making pizza?

When is the best time to add the cheese?

More Easy Bread Recipes

• Sourdough Fougasse Recipe

Easy Pizza Dough Recipe

Rosemary Molloy

This Easy Pizza Dough Recipe will be your new go to for weekend pizza night. With all your favourite toppings, thick or thin crust!

5 from 1 vote

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Prep Time 15 mins

Cook Time 10 mins

Rising Time 2 hrs

Total Time 2 hrs 25 mins

Course Pizza / Focaccia

Cuisine Italian

Servings 2 pizzas

Calories 575 kcal

Ingredients

  

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FOR THE PIZZA DOUGH

• 3/4 cup + 2 1/2 tablespoons lukewarm water (temperature 105F / 40C) divided (200 grams)
• 2 1/2 cups all purpose flour (315 grams)
• 1 teaspoon active dry yeast (3 grams)
• 3/4 teaspoon salt

FOR THE FRESH TOMATO TOPPING

• 2 medium tomatoes (ripe & firm)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• salt to taste
• 2-3 tablespoons olive oil
• 1/2 cup firm mozzarella (shredded) (50 grams)

FOR THE POTATO PIZZA

• 1 medium potato (very thinly sliced)
• 1-2 sprigs fresh rosemary
• 1-2 pinches of salt
• 1/4 -1/2 cup firm mozzarella (shredded) (25-50 grams)

Instructions

 

• In the stand up mixer add 3/4 cup + 1 tablespoon lukewarm water and sprinkle with the yeast, let sit for 5 minutes.
• Start the mixer and add half the flour, knead with the dough hook.
• Add the remaining flour and salt. Continue to knead, if too dry then add the remaining 1 1/2 tablespoons of water, continue to knead for 8-10 minutes. Move the dough to a lightly floured flat surface and knead a few times into a smooth ball.
• Place the dough in a lightly oiled bowl, rolling it to lightly cover the top with the oil. Cover the bowl with a clean tea towel and let rise for an hour in a warm draft free room.
• Remove the dough from the bowl and knead it or punch it down a few times. Divide the dough into 2 parts or leave one if making a large pizza. Cover again and let rise for an hour.
• Again knead the dough a couple of times, then place on a cookie sheet or pizza pan and let rest for 15 – 20 minutes. With your hands shape the dough into desired pizza shapes.
• Pre-heat oven to 450F (250C).
• Add your favourite toppings and bake approximately 10 minutes.

FOR THE FRESH TOMATO TOPPING

• In a small bowl mix all the ingredients together and spread on the pizza, drizzle with a little extra olive oil if desired. Once the pizza is baked, then add the shredded mozzarella and bake for 1-2 minutes or until cheese has melted.

FOR THE POTATO PIZZA

• Top the pizza with the very thinly sliced potato, drizzle with olive oil and sprinkle with salt. Once the pizza is baked then add the shredded mozzarella and bake for 1-2 minutes or until the cheese has melted.

Notes

The first rise can also be done in the fridge, cover the bowl with plastic wrap and let rise 24-48 hours. The second rise must be done at in a warm draft free area.

Using a mandoline with the thinnest slicer to slice the potatoes is an easy way to get the perfect slice.

Nutrition

Serving: 1gCalories: 575kcalCarbohydrates: 120gProtein: 17gFat: 2gPolyunsaturated Fat: 1gSodium: 798mgFiber: 5g

Keyword easy pizza dough recipe, pizza dough, pizza dough recipe

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