Pizza Dough
- Fanny Khan
- Jan 10, 2020
- 2 min read
Updated: Apr 15, 2023
Ingredients:
3 cups all-purpose or bread flour, plus more as needed
2 tsp instant yeast
1 tsp Italian seasoning*, optional
2 garlic cloves, grated*, optional
2 teaspoons coarse kosher or sea salt
3 tbsp extra virgin olive oil + extra for brushing crust
1 to 1 1/2 cups warm water
Combine the flour, yeast, Italian seasoning*, garlic* and salt in the bowl of a stand mixer with dough attachment. Turn the machine on low and add oil and 1 cup water slowly. If the dough is too dry, add more water a little at a time. Process until a cohesive dough forms; about 2 minutes. Increase speed to medium and knead for 5 minutes.
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 1 1/2 hours.
Divide dough into 3 equal portions. Roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 15 minutes.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Oil a 12" round pizza pan, place pizza on pan, brush the crust with a thin layer of olive oil and top with your favorite sauce, cheese, and toppings.
Bake in a preheated 425°F oven (if baking using convection setting it would be 400°F) for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
Yields: 3 pizzas - 12" each
Notes&Tips:
Over the years I've tried many pizza dough recipes, so far this is my favorite recipe.
The Italian seasoning and garlic helps to give the crust a deeper flavor. Feel free to omit these if wish.
For Whole Wheat Pizza Dough: Use 1 1/2 cups each whole wheat and white flour (all-purpose or bread flour). You’ll probably need to add closer to 1 1/2 cups water or maybe even a little more.
If you're not in a hurry for the pizza dough, you can let the dough rise more slowly in the refrigerator for 6 to 8 hours. To freeze the dough: wrap tightly in plastic wrap or a zipper bag and freeze for up to a month. Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.
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