Our first ever homemade pizza dough. Usually, I buy our pizza dough from the bakery of our local grocery store…but I wanted to try to make pizza dough at home. And I did it!
I wish I would have taken a picture of the dough after it rose because it was HUGE! I broke it into two pieces like the recipe suggested, but apparently the pieces weren’t equal because the first ball just was not cooperating and seemed small. So I tried the second ball and that one was really easy to work with. Weird.
I used the dough to make Deep Dish Pizza and it worked great! I will be using this dough recipe from now on! I am so glad that this dough was suggested to me!
- ½ cup warm water (about 110°)
- 1 envelope (2 ¼ tsp.) instant yeast
- 1 ¼ cups water, at room temperature
- 2 tbsp. extra-virgin olive oil
- 4 cups (22 oz.) bread flour, plus more for dusting
- 1 ½ tsp. salt
- olive oil or non-stick cooking spray for greasing the bowl
- Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
- Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook.
- Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.
- Let rise until doubled
in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes.
- Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
- Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. 7. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.
- Repeat with remaining ball of dough or freeze for later use.
**I didn’t use a pizza stone because I made deep dish pizza and it worked just fine to lay the dough into the cake pan.**