Basic Pizza Dough

This months Daring Bakers challenge was pizza dough. I have made pizza dough several times but I have never been quite satisfied with the results and I was looking forward to trying the Daring Bakers recipe. One of the requirements of the DB challenge was to actually toss the dough to form it rather than just rolling it; so it sounded like it would be a bit of fun as well. This pizza dough requires that you let it rest in the fridge at least over night so you have to plan a bit ahead.

I found this pizza dough to be a bit difficult to work with. It was super sticky from the get go and required constant dustings of flour and oil to keep it from sticking to everything. It was however fun trying to form the dough into a circle without rolling it. I did not manage to form perfect circles with any of my pizzas but that did not affect their taste at all. I think more practice is in order. :) In the end this pizza crust turned out to be the best that I have made at home and I quite enjoyed it.

Basic Pizza Dough

Basic Pizza Dough

  • 4 1/2 cups bread flour
  • 1 3/4 teaspoons salt
  • 1 teaspoon instant yeast
  • 1/4 cup olive oil
  • 1 3/4 cups water (ice cold)
  • 1 tablespoon sugar
  • cornmeal (or semolina flour) for dusting
  1. Mix the flour, salt and yeast in a large bowl.
  2. Add the oil, water and sugar and mix until it forms a sticky ball of dough.
  3. Knead on a clean surface for 5-7 minutes adding flour if it is too wet or water if it is too dry.
  4. Cut the dough into three pieces and form them into balls.
  5. Place the dough balls on a pan, spray them with oil and cover them with plastic.
  6. Place the dough in the fridge and let it rest over night or up to three days.
  7. Place the dough on a lightly floured surface and form it into discs. Lightly flour the discs, spray them with oil, cover them with parchment paper and let them rest for 2 hours.
  8. Flour (or oil) your hands and lay the dough across your knuckles. Lightly bounce the dough on your knuckles, turning it and stretching it until it reaches the size that you want.
  9. Place the dough on a baking pan dusted with cornmeal.
  10. Add your pizza toppings.
  11. Bake in a preheated 500F/260C oven until golden brown on top, about 5-10 minutes.


Rosa's Yummy Yums said...

I'm so happy to hear that you liked this pizza dough, despite it being difficult to work with!



Heather said...

i always appreciate when people post their kitchen frustrations - so i know i'm not the only one who has them! pizza dough is an enigma with me - sometimes i get it right, sometimes not. i think it is one of those things i will quest the rest of my life to perfect. not that i'm sad about that ;) i'll try this one, though, since you seem to have eventually succeeded :) and, personally, i like the odd shaped pizzas. they remind me so much more of the pizza i gorged on every day in italy. mmmm. said...

This sounds like a wonderful combination. I can't wait to try it!! I was reading the comments that were posted about the pizza crust being difficult to work with. Please check my recipe out at:

Anshu said...

Can you please specify what is 'Bread Flour'?

Kevin said...

Anshu: Bread flour has a slightly higher protein content than all purpose flour (12-14% vs 10-12%) which makes it better for bread products such as this pizza dough.

Anonymous said...

how many ounces of flour is it for 4 1/2 cups bread flour?


Kevin said...

Ellen: 4 1/2 cups bread flour is about 20 ounces.

lostsoulhelpmejebus said...

Kevin? I see this recipe makes three pizza doughs... can the remaining 2 be frozen then thawed out for later use?

Kevin said...

lostsoulhelpmejebus: Yes you can freeze the other two for later. Just let them thaw in the fridge overnight and continue as normal.

Stol Jockey said...

I've tried dozens of recipes for pizza crust, nearly all only once. This one I'll be trying again .....I agree with you Kevin, It's difficult to work with and STICKY I had cornmeal and flower all over the kitchen before it was done. I did manage a roundISH pie on the third one... BUT by far the best by far for a nice thin crust. Great texture and taste…. Thanks for posting!

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