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Pizza Dough Recipe

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Looking for an easy Pizza Dough recipe? Learn how to make Pizza Dough using healthy ingredients.


Submitted by julietverni

Makes 4 servings



This recipe makes a very soft dough, which bakes up into the perfect bite of crunchy exterior and soft crumb. Don't overload this dough with topping; it has enough flavor just drizzled with olive oil and a bit of salt. The longer and slower the balls of dough rise, the better the texture and more flavorful the finished crust. Overnight in the fridge is bets, but they'll rise more quickly (in an hour or less) if left out on a counter at room temperature.

Recipe Ingredients for Pizza Dough

1 package active dry yeast
1 1/2 cups water
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil

Recipe Directions for Pizza Dough

  1. Sprinkle yeast over warm water to dissolve and set aside.

  2. Place flour and salt in the bowl of a food processor with steel blade and pulse once or twice to mix the two together. Add the olive oil to the dissolved yeast and water and, with the processor running, add to the flour in a steady stream. (Be sure all the yeast ends up in your dough). Pulse a couple of extra times to mix well.

  3. Scrape the dough out of the bowl onto a lightly floured board. With floured hands give the dough a few kneads (avoid adding extra flour to the mass). Let the dough rest for 10 minutes, then divide it into four pieces with a sharp knife or dough scraper.

  4. Knead or roll the pieces (without using extra flour) into tight balls.

  5. At this point you can choose to freeze each ball individually in re-sealable bags for future use or refrigerate the balls for up to 2 days on a floured, dishtowel-lined pan, covered with plastic wrap. Or, to use the same day, you can allow the balls to rise at least 1 hour on a floured board, covered with a towel at room temperature. Give them room as they nearly double in size.

  6. To shape the pizza: Take the risen dough ball and dip both sides lightly in flour, then place on a floured wood peel. With your fingertips press the ball down evenly into a disk about 1 1/2 inches-thick and 5 inches in diameter. Lift the dough onto the back of your fists and gently stretch it, allowing gravity to help you use the weight of the dough to stretch it. Stretch and rotate the dough until it's about 1/4 inch-thick with a nice thick rim and about 9 inches in diameter. (Try not to let the center of the disk become to thin.) Make sure the pizza peel is well-dusted with flour, then gently lay the disk of dough in the center. Now you're ready to top your pizza.

  7. Bake in a 450 degree oven for 8 to 9 minutes.

Categories

Main Dish, Italian, Bake

Nutrition Facts
Serving Size 224.6g
Amount Per Serving
Calories
520
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
878mg
37%
Potassium
170mg
5%
Total Carbohydrates
96.1g
32%
Dietary Fiber
3.8g
15%
Sugars
0.3g
Protein
13.6g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sugar
  • High in selenium
  • High in thiamin
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