The Art of Making the Perfect Pizza Dough Recipe

Posted by
Rate It!
The Art of Making the Perfect Pizza Dough
Add your photo!
Ingredients
5
Count
Nutrition
27
Calories
Total time
31
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make the dough and let it rise:.
  2. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture does not appear creamy, discard and start over with new yeast.).
  3. Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from sides of bowl. (The dough will be wetter than pizza dough you may have made.).
  4. Knead dough on dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft and elastic, about 8 minutes. Form into 1 ball if baking pizza or 2 balls if grilling, put on a lightly floured surface, and generously dust with flour.
  5. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.
  6. To shape the dough for baking:.
  7. DO NOT PUNCH DOWN DOUGH. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
  8. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round.
  9. To shape dough for grilling:.
  10. DO NOT PUNCH DOWN DOUGH. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 9-inch round. Transfer to a floured tray. Repeat procedure with remaining ball of dough. Lightly dust a piece of plastic wrap with flour and invert loosely over pizza rounds. Allow dough to stand for 10 to 20 minutes before grilling.(dough will be slightly puffy).
  11. Note: The dough can be allowed to rise, covered and refrigerated in a covered bowl for up to one day. Bring to room temperature before shaping. REMEMBER (repeat after me :=) DO NOT PUNCH DOWN!
  12. Assemble and bake the pizza according to your favorite recipe.
  13. It can also be frozen for up to 1 month. Thaw and bring to room temperature, but remember, Do Not Punch Down!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 27.3 Kcal (114 kJ)
Calories from fat 2.39 Kcal
% Daily Value*
Total Fat 0.27g 0%
Sodium 97.19mg 4%
Potassium 8.51mg 0%
Total Carbs 5.32g 2%
Dietary Fiber 0.24g 1%
Protein 0.74g 1%
Iron 0.3mg 2%
Calcium 1.6mg 0%
Amount Per 100 g
Calories 219.59 Kcal (919 kJ)
Calories from fat 19.25 Kcal
% Daily Value*
Total Fat 2.14g 0%
Sodium 781.86mg 4%
Potassium 68.47mg 0%
Total Carbs 42.82g 2%
Dietary Fiber 1.92g 1%
Protein 5.94g 1%
Iron 2.8mg 2%
Calcium 13.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top