How to Make Homemade Pizza Dough
This make-ahead dough is extremely flexible. Use it to make pizza, natch, but also for egg pockets, stromboli and calzones. -Taste of Home Test Kitchen
Note: This recipe uses whole wheat flour, which provides extra flavor as well as added nutrition. White flour pizza dough uses the same techniques-find recipes below.
Prep: 25 min. + standing
Makes: 3 pounds (enough for 3 pizzas)
- 3 packages (1/4 ounce each) quick-rise yeast
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 2-1/4 cups whole wheat flour
- 2-1/2 cups water
- 3 tablespoons olive oil
- 3 to 3-1/2 cups white whole wheat flour
1. In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside.
2. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients.
3. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky).
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Turn dough onto a lightly floured surface; shape into a ball. Fold top of dough toward you. With palms, push with a rolling motion away from you. Turn dough a quarter turn; repeat until dough is smooth and elastic, about 6-8 minutes. Add flour to surface only as needed.
5. Place in a bowl, cover with plastic wrap and let rest for 10 minutes.
6. Punch dough down. To punch dough down, make a fist and push it into the center. Gather the dough to the center and shape into a ball. Place on a floured surface.
Use immediately, refrigerate overnight or freeze for up to 1 month.
Expert Tips from the Taste of Home Test Kitchen
- Make sure you use the type of yeast called for in your recipe: quick-rise yeast for this quick pizza dough.
- Use a thermometer to check the temperature of your water. If it’s too cool, it won’t activate the yeast; if too hot, it may kill the yeast.
- Don’t use too much flour. Always start with the minimum amount and add more only until the dough reaches the consistency indicated in the method.
- Use only enough flour on your work surface to keep the dough from sticking when kneading.
- Continue kneading until dough is no longer sticky, has a smooth, satiny texture, and springs back when pressed with your fingers.
- Note: Dough made with whole grain flour requires less kneading and will appear less smooth than dough made with all-purpose flour.
How to Make Pizza
Once you have a dough, homemade pizza becomes a quick weeknight-worthy meal. Have your toppings ready to go and preheat the oven so it gets nice and hot-the key to a crisp crust.
Coat a 12-inch pizza pan with cooking spray; sprinkle with 1 Tbsp. cornmeal. On a floured surface, roll one portion of dough into a 13-inch circle. Transfer to prepared pan. Build up edges slightly. Top as desired. Bake at 450° for 10-12 minutes or until crust is lightly browned.
If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.