Description
This homemade pizza dough yields a flavorful and chewy crust that is perfect for any pizza night.
Ingredients
Scale
- 500 grams Tipo 00 or all-purpose flour
- 8 grams instant or active dry yeast
- 7 grams kosher salt
- 338 grams warm water
- 13 grams olive oil
Instructions
- Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise at room temperature until doubled in size, about 45 minutes to 1 hour.
- The dough can be used immediately. For next-level flavor, transfer the dough to separate sealed containers and store in the refrigerator for 2 to 3 days.
- On the day of serving, remove the dough from the refrigerated containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature for 30 to 45 minutes.
- Preheat your oven to 500°F with a pizza stone inside.
- To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, drape it over your knuckles to stretch it into a circle about 11 inches in diameter.
- Add your pizza toppings, then use a pizza peel to transfer the pizza onto the preheated pizza stone. Bake until the cheese and crust are nicely browned, about 5 to 7 minutes.
- Allow the pizza to cool for a minute or two, then slice into pieces and serve immediately.
Notes
- The dough can also be frozen if you don’t plan to use it that day.
- Allowing the dough to rest in the refrigerator enhances the flavor.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: dinner
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 200
- Sugar: 0g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg