Basic Pizza Dough

Published on 21 Jan 2014

I make pizza fairly often and as such I feel that I have perfected my dough recipe –having said that I never know the exact measurements as I eyeball it nearly all the time.

As such, the pizza dough I make has that right amount of elasticity –that we know and love in pizza– with a hint of sweetness, so I add honey.

Yield Enough dough for three 30-cm pizzas
Prep Time 10 minutes + 1-2 hours proofing

Ingredients

Amount Ingredient Notes
3 cup all-purpose or bread flour
~1 tablespoon kosher salt
1⅓ cups warm water 40-45°C (104-113°F)
1 tablespoon dry inactive yeast
1 tablespoon sugar
1/4 cup olive oil

Directions


Quick Method

I have an alternative method for making dough that speeds things up: doing it a food processor. Not only does it minimize mess, but the food processor does all the kneading for you.


Suggested Baking

My preferred method to bake pizzas is to parbake the crust in a deep cast-iron pan, top, then finish under a broiler.

Things You Need

Item Notes
cast iron pan
semolina or cornmeal for dusting

Directions


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