Read next

Is Vegan Even Healthy?

The unhealthy vegan diet… it’s delicious There are a lot of common misconceptions when it comes to eating vegan. Eating vegan does not automatically mean

Read More »

Easy Come (Easy Dough) Pizza Dough Recipe For Perfect Crust Every Time

pizza crust

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

proofing dough ball

 

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.

 

pizza crust

 

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.

 

 

 

pizza crust

Easy Pizza Dough Recipe

Easy Come, Easy dough

What You'll need

  • A Kitchen Scale
  • An Oven Pizza Stone optional

Ingredients
  

  • 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)

Instructions
 

  • 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.

don’t forget to share this post!

Join Me

Thank you for reading. Consider subscribing if you want to get recipes and more in your inbox every Wednesday. We’ll keep it short and sweet and filled with content to enhance your pizza game.

LEARN

How to Steal a Recipe

A free guide to taking any recipe and making your own unique creation

EXPLORE MORE