Restaurant Style Pizza Dough Recipe by Weight
Recreate the magic of your favorite pizzeria with this Restaurant-Style Pizza Dough Recipe by Weight, designed for precision and consistency every time. This dough combines the perfect ratios of all-purpose flour, water, salt, instant yeast, and olive oil to achieve an airy, chewy texture and beautifully blistered crust. With easy-to-follow steps and tips for kneading, resting, and baking, you'll master the art of pizza-making in your own kitchen. Ideal for both thin-crust enthusiasts and fans of traditional styles, this recipe ensures restaurant-quality results with minimal effort. Whether topped with a classic Margherita combination or your favorite custom ingredients, this dough pairs perfectly with any flavors you choose. Bake it at a high oven temperature for authentic, crisp perfection—and serve up a homemade pizza that will rival any Italian trattoria!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 grams Water
- 10 grams Salt
- 3 grams Instant yeast
- 15 grams Olive oil
Instructions
1. In a large mixing bowl, combine the all-purpose flour and instant yeast. Mix thoroughly to evenly distribute the yeast.
2. Add the water (at room temperature) to the bowl, and mix until all the flour is hydrated and a shaggy dough forms. Let the mixture rest for 10 minutes to allow the flour to absorb the water.
3. After resting, add the salt and olive oil to the dough. Knead the dough by hand for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 5-6 minutes.
4. Transfer the dough to a clean, lightly oiled bowl and cover it with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature for 1 to 1.5 hours or until it doubles in size.
5. Once risen, punch down the dough to release the air. Divide the dough into 2 or 4 equal portions, depending on your desired pizza size. Shape each piece into a ball, place them on a lightly floured surface, and cover them again. Let the dough rest for 30 minutes.
6. Preheat your oven to 250°C (480°F) or the highest setting your oven allows. If using a pizza stone, place it in the oven to heat up as well.
7. Roll out each ball of dough into a thin circle or oval (approximately 10-12 inches for larger pizzas or 8 inches for smaller ones). Place the rolled-out dough on parchment paper or a pizza peel dusted with flour or cornmeal.
8. Add your desired toppings to the dough, being careful not to overload it. Simple toppings like tomato sauce, mozzarella, and fresh basil are great for a classic Margherita pizza.
9. Carefully transfer the dough with toppings onto the hot pizza stone or baking sheet. Bake for 7-10 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbly.
10. Remove the pizza from the oven, let it cool slightly, then slice and serve. Enjoy your restaurant-style pizza at home!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 1.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 570 mg | 12% | |
*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.
