Easy Pizza Dough Recipe

Summary

Join John Kanell on 'Preppy Kitchen' as he demonstrates how to make an easy and versatile pizza dough from scratch. Using simple ingredients like warm water, active dry yeast, flour, and olive oil, John guides you through each step of the process, from activating the yeast to kneading the dough and letting it rise. With tips for troubleshooting dough consistency and optional flavor variations, this recipe is perfect for family fun and can be used for everything from pizza to garlic knots. Get ready for a crispy, chewy crust that will make you forget store-bought dough!

Takeaways

• 😀 Start by warming 3/4 cup of water (100-110°F) to activate the yeast.
• 😀 Add 1/4 ounce packet (7 grams) of active dry yeast to the warm water with 1 teaspoon of sugar to activate it.
• 😀 Allow the yeast mixture to sit for 5-7 minutes until it becomes foamy, signaling that it's active.
• 😀 You can double the recipe, but keep the yeast amount the same, as the dough can handle more flour without needing more yeast.
• 😀 Use different types of flour depending on your desired pizza texture: bread flour for chewiness or 00 flour for a crisp crust.
• 😀 Add 3/4 teaspoon of salt, 2 teaspoons of sugar, and 1 tablespoon of olive oil to the flour for flavor.
• 😀 Mix the dough on low speed with a stand mixer for about a minute, then increase to medium-low for about 5 minutes until the dough becomes elastic.
• 😀 If making by hand, knead the dough on a floured surface until it becomes elastic and smooth.
• 😀 Let the dough rise in a warm, oiled bowl for about an hour until it doubles in size. If necessary, use a warm oven to help it rise.
• 😀 After the dough has risen, punch it down, shape it into a pizza base, and add your desired toppings before baking at 450°F for 12-15 minutes.

Q & A

Why is it important to warm the water before adding yeast?

Warming the water to about 100-110°F helps activate the yeast, ensuring it can properly rise and ferment. If the water is too cold, the yeast won’t activate, and if it’s too hot, it can kill the yeast, preventing the dough from rising.

What happens if the yeast mixture doesn't develop a foamy head?

If the yeast mixture doesn’t foam within 5-7 minutes, it means the yeast is not active, possibly due to age or the water temperature being too hot or too cold. In this case, you should discard the mixture and start over with fresh yeast.

Can I use a different type of flour for the pizza dough, and what are the differences?

Yes, you can use different types of flour depending on the desired pizza texture. All-purpose flour is common, but for a chewier crust, bread flour is recommended due to its higher gluten content. For a thinner, crispier pizza, 00 flour is a good choice.

What does the sugar in the dough do?

The sugar serves as food for the yeast, helping to activate it and promote fermentation, which is necessary for the dough to rise properly. You can substitute sugar with honey or brown sugar for slightly different flavor profiles.

Why is olive oil added to the pizza dough?

Olive oil helps to add flavor and moisture to the dough. It also improves the dough's texture, making it more tender and easier to work with.

What should I do if my dough is too wet or too dry?

If the dough is too wet, you can add a tablespoon or two of flour to help it come together. If it’s too dry, gradually add warm water, a tablespoon at a time, until it reaches the right consistency.

Why should the dough be kneaded, and how does the stand mixer help?

Kneading develops the gluten in the dough, which gives the pizza its structure and chewiness. The stand mixer helps by doing most of the work, but if kneading by hand, you press and fold the dough to build the gluten.

What is the purpose of the dough rising for an hour?

Allowing the dough to rise for about an hour gives it time to ferment, causing it to double in size. This rise is important for developing the texture and flavor of the pizza crust.

What are some ways to add flavor to the pizza dough crust?

You can add herbs such as rosemary, oregano, or Italian seasoning, or even garlic or onion powder to the dough for extra flavor. These additions are optional but can enhance the taste of the crust.

How do I know when my pizza dough is ready to bake?

The dough is ready to bake once it has risen to double its size and has a light, elastic texture. If using a baking sheet, the dough can then be spread out, topped with sauce and cheese, and baked until the crust is golden and the cheese is melted and bubbly.