The Ultimate Pizza Dough Recipe by Optinmonster on Pinterest
Prep Time: 10 Minutes
Cook Time: 10 Minutes
This easy pizza crust can be made thick or thin, personal sized with whole wheat or gluten free flour. It can be baked or grilled and topped with your favs.
Ingredients
1 Cup Warm Water (between 100 - 110)
2 1/4 tsp 1 normal sized packet Active Dry Yeast
1/2 tsp Granulated Sugar
1 tsp Salt
3 TBSP Olive Oil
3 Cups All-Purpose Flour (bread flour is preferred)
1. Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it's active and foamy. This will happen within 5 minutes. If it doesn't, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
2. Stand mixer preparations: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.
3. By hand preparations: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can't anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
5. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12' pizzas, or 4-6 small personal sized pizzas.
6. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper on top and bottom. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size(s).
7. Cut parchment paper to fit the pan you're using, hanging over just about an inch on all sides. Preheat oven to 500 F. Place pizza pan in the oven while oven is preheating. Place your pizza dough on the sized parchment paper and top as desired. Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful- pan is HOT!). Cook until the cheese is melted and the crust is slightly browned.
Recipe notes:
Whole wheat pizza crust, use same amount or go half and half, half white flour and half wheat flour.
Use a one-to-one gluten free flour that you can substitute for all-purpose. The dough won't rise and will have a slightly different texture.
Tick crust use all of your dough for one pizza.
Thin crust, divide your dough into two pizzas.
Personal pizzas, divide into how many personal pizzas you want.
Nutrition Information:
Amount per serving (1 /8th)- Calories: 211, Fat: 5g, Saturated Fat: 1g, Sodium: 285 mg, Carbohydrates: 35g, Fiber: 2g, Sugar: 2g, Protein: 5g.
Made this crust. Was too white and did not have a lot of flavor.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
This easy pizza crust can be made thick or thin, personal sized with whole wheat or gluten free flour. It can be baked or grilled and topped with your favs.
Ingredients
1 Cup Warm Water (between 100 - 110)
2 1/4 tsp 1 normal sized packet Active Dry Yeast
1/2 tsp Granulated Sugar
1 tsp Salt
3 TBSP Olive Oil
3 Cups All-Purpose Flour (bread flour is preferred)
1. Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it's active and foamy. This will happen within 5 minutes. If it doesn't, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
2. Stand mixer preparations: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.
3. By hand preparations: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can't anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
5. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12' pizzas, or 4-6 small personal sized pizzas.
6. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper on top and bottom. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size(s).
7. Cut parchment paper to fit the pan you're using, hanging over just about an inch on all sides. Preheat oven to 500 F. Place pizza pan in the oven while oven is preheating. Place your pizza dough on the sized parchment paper and top as desired. Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful- pan is HOT!). Cook until the cheese is melted and the crust is slightly browned.
Recipe notes:
Whole wheat pizza crust, use same amount or go half and half, half white flour and half wheat flour.
Use a one-to-one gluten free flour that you can substitute for all-purpose. The dough won't rise and will have a slightly different texture.
Tick crust use all of your dough for one pizza.
Thin crust, divide your dough into two pizzas.
Personal pizzas, divide into how many personal pizzas you want.
Nutrition Information:
Amount per serving (1 /8th)- Calories: 211, Fat: 5g, Saturated Fat: 1g, Sodium: 285 mg, Carbohydrates: 35g, Fiber: 2g, Sugar: 2g, Protein: 5g.
Made this crust. Was too white and did not have a lot of flavor.
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