The Only Pizza Dough Recipe You’ll Ever Need

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I was working through some review items and came across the Head Chefs Pizza Pan and Pizza Wheel and thought well why not make some pizza! My first dance with the culinary world was in bakery and we spent 5 weeks making breads. I know breads, very very well. I am not scared of yeast but I do worry my house is too dry sometimes for proper rising. At any rate I needed to make some dough so that my kids could make some personal pizza’s.

Items to note: I always refrigerate my yeast. yeast hates being cold and it also hates sitting for over 6 months. I get it by the jar. 2 1/4 TSP of yeast from the jar is equal to one packet of active dry yeast. Also if you want the more authentic pizza joint bottom, line the pan with some semolina flour. Also for this I strongly urge using a stand mixer with a dough hook its just so easy.


Perfect Pizza Dough

Ingredients:

  • 1 C. HOT water (110 degrees F or 45 degrees C)
  • 1 pkg. active dry yeast

  • 2 C. Bread Flour
  • 2. tsp. white sugar
  • 2 tbs. olive oil
  • 1 tsp. garlic powder (or fresh minced if you wish)
  • 1 tsp. Italian seasoning
  • 1. tsp. salt

Instructions:

  • Dissolve the yeast in the water and let it set for ten minutes, it will thicken slightly
  • Pour the yeast mixture in the mixer bowl
  • Add the flour and other ingredients leaving the salt for last, the salt will kill the yeast with direct contact so make sure its last to go in.
  • Beat the dough into a stiff ball. if it sticks use a little olive oil on your hands and it will come off.
  • Cover and let rise to double size, which takes about 25-30 minutes.
  • This recipe made 3 personal 8 inch pizza’s but would make 2-12″ pizza’s as well.

For Pizza:

  • Heat oven to 375 degrees
  • Roll your dough into a round shape with a rolling pin on floured surface if desired OR shape the dough in your hands just working in a circle letting the dough gently stretch.
  • Place on your pan, make sure you leave some extra at the edges if you want a thick crust there, then add your toppings, Bake for 15-20 minutes.

And while you are at it, the kids love using the Head Chefs Pizza Wheel:

I on the other hand have to wonder why it needs a butt? :D

5.0 from 2 reviews
Perfect Pizza Dough
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 C. HOT water (110 degrees F or 45 degrees C)
  • 1 pkg. active dry yeast
  • 2-3 C. Bread Flour
  • 2. tsp. white sugar
  • 2 tbs. olive oil
  • 1 tsp. garlic powder (or fresh minced if you wish)
  • 1 tsp. Italian seasoning
  • 1. tsp. salt
Instructions
  1. Dissolve the yeast in the water and let it set for ten minutes, it will thicken slightly
  2. Pour the yeast mixture in the mixer bowl
  3. Add the flour and other ingredients leaving the salt for last, the salt will kill the yeast with direct contact so make sure its last to go in.
  4. Beat the dough into a stiff ball. if it sticks use a little olive oil on your hands and it will come off.
  5. Cover and let rise to double size, which takes about 25-30 minutes.
  6. This recipe made 3 personal 8 inch pizza's but would make 2-12" pizza's as well.

Bake the crust at 425 degrees for 10-12 minutes and then add your toppings, cooking for another 5-8 minutes :)

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Comments

  1. says

    The pizza looks fantastic and the little “big Head” ‘s butt has made me laugh!
    Just one question, though. How hot should the water be? I’ve always known that hot water will kill the yeast. Shouldn’t it be just warm?

  2. says

    I have always loved pizza! And I am very grateful I found your recipe here, looks like I am about to taste another good tasting pizza! I will try this out, hope I can make this as good as yours… Thank you for sharing.
    Maverick´s last article ..Womens Health BlogMy Profile

  3. says

    Hi there Candy! This recipe looked great so I made it. The yeast activated just fine. The dough seemed to need more flour, it was not turning into a nice stiff ball after fifteen minutes of mixing with the dough hook in my stand mixer. It was way too liquid. It kind of freaked me out, and I also let it rise longer (because I was nursing a baby) and threw it in the refrigerator until it was time to turn into pizza. Even with these set-backs, the dough and pizza turned out excellent! Thank you. I don’t know if anyone else was having a flour issue though, it took about 3 cups altogether. Nice flavors in the crust. I did similar to the Better Homes and Gardens for thin crusts and baked the crust alone on a pizza stone at 425 degrees for about 12 minutes and then pulled it out and added classic Margherita toppings (fresh tomato, mozzarella, basil) and baked some more. OUT OF THIS WORLD! My husband and little girl ate it up so fast. Also, it only served the 3 of us and it was all gone. One last thing – on the recipe card you generated, you are missing the baking directions and temperature. “For Pizza,” etc, is missing. You might want to update that.

    • says

      Thank you! I will go ahead and add a quick pizza recipe in there in case people don’t have one yet :) 400-425 is standard for pizza temperatures, and the flour depends heavily on which flour you use. I think I will put that one in by weight too as it is more accurate :)

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