An easy way to learn how to make your own pizza at home.
Consider getting a simple oven pizza stone for your kitchen. Raise the bar and make it happen!
ALWAYS FOLLOW YOUR GUT
Don’t overthink anything you make. This is the ethos I bring to most recipes but especially dough recipes. There’s a quote I love:
“ALIVE TO DEAD, FROM DOUGH TO BREAD”
– PETER REINHART
The process is romantic, beautiful, a little sad, but mostly tasty. It’s a wild thing– no literally, dough is a wild living thing.
The short life of a dough ball; eating sugars from the flour, and farting lactic acid/fermenting on your counter, is amazing… a lot of science, but we can save that for another post.
Let’s keep things simple with this straight dough recipe.
Like every recipe I post you’re going to need a kitchen scale ACCUTECK is the one I use at home and in my restaurants.
Easy Pizza Dough Recipe
Watch the video
What You'll need
- A Kitchen Scale
- An Oven Pizza Stone optional
- 426 grams King Arthur Bread Flour
- 11 grams Kosher Salt
- 1/2 teaspoon Instant Yeast
- 8 grams Sugar
- 11 grams Extra Virgin Olive Oil
- 262 grams Filtered Water (bottled water at room temp)
- In a mixing bowl weigh out your flour, salt, sugar, and yeast and mix with a fork.
- In a large Pyrex measuring cup or stainless-steel bowl, weigh out your water and olive oil. Now pour that into the mixing bowl with your dry ingredients.
- Knead with your hands for 2 minutes to achieve a “shaggy dough.” Put a little olive oil on top and cover your bowl with a lid, foil, etc. Let the dough rest in the bowl for 20 minutes.
- Knead the dough for 3-4 minutes. Let sit again for 15 min applying a little more olive oil and covering the mixing bowl.
- Knead a bit more while shaping your dough ball by folding the sides inward on each other and then finally making a bottom nipple and smoothing it out. You should have a nice, smooth dough ball weighing about 700 grams. This will depend on how much was left on your hands during the mixing and kneading process. Now depending on how thin you like your pizza you can cut it into 2 or 3 separate dough balls.
- Let them sit on the counter for 1 hour at room temp. Make sure the ball is lightly oiled and covered.
- Put the dough balls in the fridge for 24 hours. Pull dough balls out 1 ½ to 2 hours before you will be cooking it for a final proof and a better bake.