Description
This basic pizza dough recipe is easy to make and a great way to get started making homemade pizza in your outdoor pizza oven at high temperatures. Leftover dough can be frozen for up to 3 months.
Ingredients
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- 2 tsp active dry yeast
- 1 1/4 cup warm water
- 3 1/3 cup Bread or 00 Flour
- 1 tsp salt
- 1 tbsp unsalted butter
- 1 tbsp olive oil (to coat dough during rise)
Instructions
- Combine the active yeast with the water and let set for a few minutes. The water should look foamy.
- In a stand mixer with a dough hook, begin mixing in the bread flour one cup at a time. You can also kneed your dough manually or use a hand mixer with a dough hooks.
- Once the flour is combined, add the salt and melted butter. Do NOT add salt, butter, or olive oil until the dough is completely combined and kneaded.
- Mix/Kneed on a low speed for 3 minutes. Do not mix for an extended period of time to avoid tough or weak dough.
- The dough should be stretchy and but not bounce back when poked with a wooden spoon.
- Rise dough in a covered bowl until it doubles in size (an hour or two on the counter).
- Divide dough into equal sized pizza dough balls and transfer them to a proofing box or large air-tight container for 2-3 hours. This recipe will make three dough balls.
- When ready to bake, roll out each dough ball into flat circles on a floured work surface. You can use a rolling pin but I prefer to stretch mine out by hand. I slowly stretch each ball pressing it outward in a circular motion with my fingers and knuckles. Be careful not to rip the dough.
- Top the pizza dough with toppings of your choice. Do not let the dough sit for too long with toppings prior to baking or it may get soggy.
- Bake for 90 seconds in your pizza oven at 800 degrees. Bake within 4 hours, refrigerate (up to 3 days) , or freeze (up to 3 months).
- Enjoy your homemade pizza!
Notes
- Big batches of pizza dough can be made ahead of time and stored in the fridge in an air tight container for up to 3 days. Dough can be frozen for up to 3 months.
- The amount of dough needed will depend on how big of pizzas you are making. I usually double this recipe to make a big batch of dough and feed us extra days. If you make too much dough you can freeze it.
- Raw dough or anything made with yeast is bad for dogs. So make sure you don’t drop any if you have a pup nearby 😉
- Prep Time: 15 minutes
- Rise Time: 300
- Cook Time: 2
- Category: Main Course
- Method: Pizza Oven
- Cuisine: Italian