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pizza with tomatoes, pancetta & cheese on a wooden board

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 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Rising Time 2 hours
Total Time 2 hours 25 minutes
Course Pizza / Focaccia
Cuisine Italian
Servings 2 pizzas
Calories 575 kcal

Ingredients
  

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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