ÃÛÌÒÁµÈË

Pizza Dough

Photo Credit
Tatjana Baibakova/Shutterstock
Ken Haedrich
Yield
2 pizzas or calzones
Category
Bread
Pies and Pastries
Course
Lunch
Main Dish
Sources
The Old Farmer's ÃÛÌÒÁµÈË Comfort Food

This Pizza Dough recipe can be made by hand or by food processor. Two methods, one great result! It requires just a handful of ingredients and is perfect for calzones, too.  

Ingredients
1/2 teaspoon sugar
2-1/4 teaspoons (1 packet) active dry yeast
3-1/2 cups unbleached all-purpose flour, divided
1-1/2 tablespoons olive oil
1-1/2 teaspoons salt
Instructions

By hand:

  • Before starting, pour 1-1/4 cups lukewarm water (105 to 115 degrees F) into a large bowl.
  • To the bowl with water, add sugar and sprinkle with the yeast. Set aside for 5 minutes.
  • After the 5-minute wait, add 2 cups of flour, 1 cup at a time, to the bowl and mix well with a wooden spoon. After the second cup, beat briskly 100 times. Wrap in plastic and set aside for 10 minutes.
  • Add the olive oil, salt, and remaining flour, 1/3 cup at a time, beating well after each addition, until the dough forms a ball. Turn it out onto a floured work surface. Knead with floured hands for 8 to 10 minutes, or until the dough is supple and springy, adding more flour as necessary to keep from sticking. See Finishing Steps below.

By food processor:

This is suitable for a processor with a 10- and 12-cup capacity and a metal cutting blade.

  • Before starting, pour 1 cup plus 2 tablespoons of lukewarm water (105 to 115 degrees F) into a 2-cup Measuring Cup.
  • Add the sugar to the Measuring Cup, then sprinkle with yeast. Set aside for 5 minutes.
  • After the 5-minute wait, add the oil to the Measuring Cup and stir to blend.
  • Separately, put the flour and salt into the food processor. Pulse to mix. Stir the liquid in the Measuring Cup again and, using the feed tube, add it in a 10- to 12-second-long stream, with the machine running. When the mixture forms a dough ball that rides above the blade, process (or knead) for 20 to 30 seconds more.
  • Turn the dough out onto a lightly floured work surface and knead with floured hands for 30 seconds. See Finishing Steps.

Finishing Steps:

  • Lightly oil a large bowl. Place the dough in it, rotating it to coat the surface. Cover the bowl with plastic wrap and set aside to rise in a warm, draft-free spot for 45 to 60 minutes, or until doubled in bulk. Proceed with the recipe as directed. 
About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich
 

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Comments

Pam (not verified)

1 year 9 months ago

The dough is tastier if made with flat beer instead of water.
You can also put herbs in the dough. Basil gives it a good flavor!

R&R Shepard (not verified)

1 year 9 months ago

Were the baking instructions missed somewhere in the recipe?

Geri Reski (not verified)

2 years 9 months ago

Making dough a day in advance and placing in fridge overnight (before letting ride) yields a great dough too. Let it come to room temp. I have also frozen the dough in a zip lock bag right after making, before proofing. Works fantastic. Pizza cookers, whether propane driven or electric, make for great pizzas and are quite affordable…and kept outside won’t heat up your kitchen in summer months.