Homemade Pizza Dough
You can make your own pizza dough from scratch! Here’s how:
Ingredients: Makes Enough for 4 Personal Thin-Crust Pizzas
1/4oz Active Dry Yeast
3 ½ cups Unbleached All Purpose (AP) Flour (plus extra for kneading)
2 tsp finely granulated Salt
2 tbsp Extra Virgin Olive Oil
- Combine the yeast with 1 ½ cups warm (not hot) water in a bowl. Stir until the yeast granules dissolve. Let the bowl sit until the yeast starts to bubble (about five minutes).
If you can’t get any bubbles, it’s likely your yeast isn’t good any more. Try another packet and if that doesn’t work, buy some new yeast.
- Combine the flour and salt in a large bowl (you can do this by hand or in a food processor). Mix to combine.
- With the food processor running (if you’re using one), add the yeast & water mixture and the olive oil. Mix until the dough comes together.
- Lightly flour a heavy cutting board or clean countertop. Turn the dough out onto the floured surface and knead for about 10 minutes (until the dough develops a silky-smooth texture and springs back when gently pressed).
Have extra flour on hand and add more if the dough is too wet and sticks to your fingers.
- Put the dough in a bowl & cover it with plastic wrap. Let the dough rise in a warm place until doubled in size.
Tip: Use a low, wide bowl if you have one & draw a circle on the plastic wrap around the outline of the dough in the bowl when you start the rise. That gives you a visual frame of reference for judging how much it has expanded.
- Gently punch down the dough, wrap it in plastic wrap and refrigerate it until you’re ready to make your pizza.