Pizza Dough

Here’s my favorite pizza dough recipe. I use it all the time when I make pizza. I love the flavor of the crust and when you add the delicious Marzano tomatoes and fresh mozzarella, it’s just the best.

00 flour is best for pizza dough, and you should be able to purchase this flour at your local grocery store. Use Seminole flour or 00 flour for dusting the bottom of your dough so your pizza will be able to slide easily into the oven. Refrain from using cornmeal which is just dried corn, and you really don’t want that on your pizza.

I use San Marzano whole tomatoes to make the sauce. See my Margherita Pizza page for the simple but tasty red sauce recipe.

Chilling the dough overnight is really good for the dough and will enhance the flavor of the crust. I highly recommend it. However, if you really want pizza the same day (and I’ve been there too) your pizza will still taste very good.

Best Pizza Dough

Ready for the oven!

Author: Karen - Oventry.com

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Great Pizza Dough Recipe

This is what I use to make great pizza!

Prep time: 20 MinCook time: 7 MinInactive time: 27 H & 10 MTotal time: 27 H & 37 M

Ingredients

Pizza Dough

• 2 cups + 1 Tbsp + 2 tsp 00 pizza flour (see notes)
• 1 tsp kosher salt (can substitute sea salt, or table salt)
• 1 Tbsp honey or granulated sugar
• 1 cup warm water
• 3/4 tsp active dry yeast
• 1 tsp extra virgin olive oil

Instructions

1. Add yeast and olive oil to warm water and stir. Let sit for about 15 minutes in order to activate the yeast. Note: If you don't see bubbles within the first 5 or 10 minutes, the yeast is most likely bad and you'll need to buy fresh yeast.
2. In a large bowl add the flour, salt, and honey (or sugar).
3. Combine the yeast mixture to the flour mixture and knead the dough for about 3 minutes. Alternatively, use a stand mixer on medium speed with the dough hook attachment to mix the ingredients until the dough is thoroughly combined and then continue mixing for about 3 minutes.
4. If dough is too sticky, use a little extra flour. Shape dough into a ball and place into a large clean bowl. Add a bit more extra virgin olive oil on top of the dough and move it around the bowl to make sure all of the dough is well-oiled.
5. Cover and place in a warm area for about 3 to 4 hours or until doubled in size,
6. Remove dough from bowl and place on lightly floured surface and knead again for about a minute or two. Cut dough in two and shape into balls. Cover with plastic wrap and place in fridge for 24 hours.
7. Remove the dough from the fridge and let it come to room temperature. I usually take the dough out of the fridge a couple of hours before I'm ready to make my pizza.
8. Once the dough has come to room temperature, set a baking stone in the oven and pre-heat to 500° F.
9. Place the dough on a lightly floured surface and shape and stretch the dough using extra flour when needed to form your pizza. Place on a pizza peel with extra flour on the bottom and let rest while the oven is preheating.
10. Shake the pizza peel gently to make sure the pizza will move around and can be placed in the oven easily.
11. Add your toppings and bake at 500° F for about 10 minutes.

Notes

• Dough can be kept in the fridge for up to 3 days. Make sure to cover completely or the dough will dry out.
• 00 Pizza Flour can be found in the baking section of the grocery store. It's specifically made to create the best pizza crust. Most local Italian pizza places use 00 Flour for their incredible pizzas. I use the King Arthur brand.