The Art of Making the Perfect Pizza Dough
Master the art of making the perfect pizza dough with this fail-proof recipe that delivers a soft, airy, and flavorful base for all your favorite pizza toppings. Using simple pantry staples like all-purpose flour, olive oil, instant yeast, and a touch of sugar, this recipe strikes the ideal balance between texture and taste. With just 20 minutes of hands-on prep time and a slow rise to develop deep flavor, this dough is perfect for pizza night at home. Whether rolled thin for a crispy crust or shaped thicker for a chewy, bread-like base, this versatile recipe ensures restaurant-quality results every time. Plus, it’s easy to make ahead and refrigerate for ultimate convenience. Unlock your inner pizzaiolo and elevate your homemade pizza game with this essential dough recipe!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Water
- 10 grams Salt
- 7 grams Instant yeast
- 15 milliliters Olive oil
- 5 grams Sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, and sugar. Mix well to evenly distribute the dry ingredients.
Gradually add the water to the dry ingredients while stirring with a wooden spoon or your hands. Mix until a shaggy dough forms.
Add the olive oil to the dough and knead it on a clean, floured surface for about 10 minutes. The dough should become smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap to prevent drying.
Let the dough rest and rise at room temperature for 1 to 2 hours, or until it has doubled in size.
Once risen, gently punch down the dough to release excess air. Divide it into 2 to 4 equal portions, depending on the desired pizza size.
Shape the dough portions into balls, cover them with a damp towel, and let them rest for another 20-30 minutes before rolling them out to your preferred thickness.
Use the dough immediately to make pizza, or wrap it tightly in plastic wrap and refrigerate for up to 3 days.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 389.5 g | 142% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 615 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.
