There's nothing better than simple food done right. Pizza is the perfect case in point, it's all about the ingredients - but you need a great dough to start! Here, simple pizza dough you can make easily at home. The best part, you can keep in in your fridge or freezer until you're ready. It just tastes better when you make it.
If you've never made or worked with fresh dough before, start with the white flour version. The whole wheat one is a little trickier - you might have to add more water or flour until it's just right. This recipe is made in a stand mixer with a dough attachment. It takes about 20 min, but the mixer does all the work! It will also need about an hour to rise. Then stick it in your fridge (for up to a week), your freezer, or in the oven and eat! Don't be afraid to mix up your toppings. One of my favourites is white pizza with potato and three cheese.
I suggest buying small jars of yeast, rather than individual packets. It's a much better value. Also, I recommend storing your yeast in the fridge to keep it fresh.
White Flour Pizza Dough
Ingredients:
-3 tsp active dry yeast
-2 tsp granulated sugar
-1.5 cup of very warm water (about 100-110F) Tip: I don't measure the temperature, just get your tap as hot as it can get.
-1/2 tbsp salt
-1 tbsp extra virgin olive oil
-3 cups of unbleached all purpose flour
- In your stand mixer, light whisk yeast, sugar and water together. Let stand for 10 minutes until it is creamy and frothy. If this doesn't happen, your yeast is bad and you'll need to start over with some fresh yeast.
- With the dough attachment, turn on mixer to low. Add salt and olive oil.
- Add the flour a little at a time. When the dough starts to come together, you can increase the speed to medium. Stop the mixer to scrape down the sides of the bowl and the dough off the hook regularly.
- It should take about 5-8 minutes to form a ball. Pinch a bit of the dough between your fingers. If it's crumbly, you need to add a bit more water. If it's sticky, add more flour. Let the dough talk to you - you want it moist but not wet or sticky.
- Turn the dough out onto a lightly floured surface, kneading for a few moments until it's smooth and elastic.
- Place the dough into a lightly oiled bowl. Roll the dough to coat with oil. Cover with a damp kitchen towel or wrap tightly with plastic wrap. Place in a warm spot for an hour to rise. After an hour it should be double in size and ready to use or store. You can also put the dough in the fridge and it will rise overnight. The dough can be stored in the fridge for up to a week.
Whole Wheat Pizza Dough
- The recipe is the same as above, except you'll need more water (about 1/2 cup), and probably a little less flour.
- Follow the instructions above, but stop adding flour when it dough forms a ball and is no longer sticky. I usually use about 2 3/4 c of flour.
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