Easy Pizza Dough from Scratch Fine Cooking Magazine
Unlock the secret to perfect homemade pizza with this "Easy Pizza Dough from Scratch" recipe from Fine Cooking Magazine. Crafted with just six pantry staples—flour, yeast, sugar, salt, olive oil, and warm water—this foolproof recipe allows you to create a soft, perfectly elastic dough in under 15 minutes of prep time. With its simple kneading technique and quick rise, this versatile dough ensures a tender yet crisp crust, ideal for any of your favorite pizza toppings. Whether you're an aspiring pizzaiolo or just craving a made-from-scratch slice, this recipe makes two 12-inch pizzas that bake to golden perfection in under 12 minutes. Perfectly suited for pizza night or any gathering, this homemade dough will make takeout a thing of the past!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F to 115°F)
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the yeast mixture and olive oil to the flour mixture. Stir with a wooden spoon until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Add a little flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, turning it once to coat it in oil. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Punch down the risen dough to release any air bubbles. Turn it out onto a floured surface, divide it in half, and shape each portion into a ball.
Preheat your oven to 475°F (245°C) and place a baking stone or sheet inside to heat up.
Roll out one dough ball into a 12-inch circle on a piece of parchment paper. Add your desired toppings.
Transfer the pizza (with the parchment paper) onto the preheated baking stone or sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Repeat with the second dough ball. Serve hot and enjoy!
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
