Pizza Dough
How to prove yeast and kneading, rising, using and refrigerating the pizza dough properly.
Servings Prep Time
2Pizza crusts 30minutes
Passive Time
2hours
Servings Prep Time
2Pizza crusts 30minutes
Passive Time
2hours
Ingredients
Instructions
Proofing the yeast
  1. combine the warm water and the active dry yeast in la large mixing bowl or in your stand mixer bowl if you wish
  2. Stir them well and let the mixture sit for 5-10 minutes or until the yeast gets foamy
  3. This is “proofing” the yeast; if it does not foam then it is dead and you’ll need another yeast, active
Kneading the pizza dough
  1. Add the flour, salt and sugar and the olive oil. Mix for 1 minute with your hand or with the stand mixer on low speed, with dough hook attached
  2. When everything is properly mixed knead the dough for 8-10 minutes with hands or with the dough hook
  3. If the dough remains wet add more flour into it, a small amount at a time. The dough should be elastic and smooth, bouncing back when poked with the finger – just continue kneading until it gets so
Rising the pizza dough
  1. Spray lightly with olive oil a large mixing bowl (large enough to allow for the dough to double its volume)
  2. Shape the pizza dough in a ball and place it in the sprayed bowl, then turn the dough in the bowl to coat it with oil on all sides (spray a little more oil if necessary but do not soak the dough in oil)
  3. Cover the bowl with plastic wrap and let the dough to rise until it doubles its volume. This should take between one and two hours at room temperature or warmer, but this can be easily changed (see the Tips & Tricks section below for details)
  4. At the end of rising punch the pizza dough lightly to release the air
Using the pizza dough
  1. Divide the pizza dough in two (or in as many parts you set up with the servings changer) and create a smaller ball from each part
  2. Let the pizza dough balls rest for 15 minutes in separated covered bowls (this is the time to prepare pizza toppings)
  3. Flatten the pizza dough on a lightly floured surface; you should get a 30 cm / 12 inches round disc from each ball
  4. Brush the pizza dough *lightly* with olive oil on the upper surface (this will prevent sogginess that may occur from some wet toppings)
  5. Let the dough rest for another 15 minutes, then add your preferred topping and bake the pizza for 12-14 minutes in the preheated oven at 240 celsius degrees / 470 fahrenheit degrees
Freezing the pizza dough
  1. The pizza dough can be very well made in advance and refrigerated; for this, right after rising (and punching!) just brush lightly with olive oil and store each ball separately in plastic bags squeezing all the air out and sealing
  2. The pizza dough can be freezed for up tu 3 months
  3. For thawing place each pizza dough ball in the fridge for ~12 hours (overnight?), then at the room temperature for 30 – 45 minutes; then flatten, brush with oil, add the topping and bake!