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Maggie Schnair
This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.
Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.
I did make a point to test this recipe (repeatedly, we ate a lot of pizza last week) with bread flour and it works very well when made that way, too. I find that the biggest difference is that using bread flour gives my pizza dough a crispier crust, while the all purpose flour yields a softer one.
I do usually try to spice up my crust just a bit, though, by adding a dash of garlic powder (usually around a teaspoon) and sometimes dried basil leaves (dried oregano could also work for you but I absolutely loathe oregano) into the dough before you add your oil and water.
Then use your hands to pinch the edges to make a crust or fold over the edges (I always fold mine over because it gives me a thicker crust, which I love), brush the entire surface of the pizza generously with olive oil, and then use a fork to poke holes over the center of the dough to prevent any bubbles from forming while it bakes.
Never made pizza before in my life nor do I have any experience in baking bread or pastries but this dough turned out so good! I added in some cheese sticks for a stuffed crust and it turned out perfect! Definitely will be using this again thanks!
Made these with my 3 year old this morning. If you just follow the recipe given for salt dough you will end up with a sticky mess. I found you needed a lot more flour to get a dough that you could roll and work with. They are currently in the oven so we will see how they turned out.
I made these today! What a delicious treat. The cookies taste just like a brownie and the buttercream is just like cookie dough. An absolute delight, I highly recommend!! Mine flattened after cooling, not sure why. But the cookie stayed a brownie like texture (fudge like) not crisp or hard. Highly recommend baking these in the new year.
Are you an ice cream pint prospector? Do you race to unearth that delectable dough? We've done the digging for you and bagged up those delicious bites and coated them with dark chocolate and white créme. Now with 100 calories and 3g net carbs per serving. Bonus: they're gluten-free and have no added sugar!
After the dough has doubled in size, cut in half to make two large pizza doughs or make mini doughs. You could also do what I like to do and freeze the dough in a plastic baggie for another time! When you are ready for your pizza, roll out the dough, cover with your toppings and bake at 425 for 10-15 minutes.
can i let it rise for MORE than an hour? is that a silly question? i need (want?) to go to wine tasting for 3 hours and then make the pizza, but want the dough to be ready when i get home so we can make the pizzas right away!
I just realized I sounded nasty in this comment and I am so sorry I came across that way. I think I was in a state of panic because I went to make this recipe and it was changed! Thank you so much for posting the original version! This is my go to dough and I rant and rave about this recipe constantly! Thanks again and sorry I was so rude to you previously.
Hi!
I just used this pizza dough recipe to make a vegan eggplant pizza and it was GREAT! I used 2 cups unbleached flour and 1 1/2 cups whole wheat pastry flour and I used a little raw sugar in the yeast/water part. It was soooooo good! I will use this from now on! thank you!!!!
I made this to make chicken and sweet potato pockets. I used gluten free flour and the dough was rather dry which made it difficult to use, but possible.
If you use gluten free flour I recommend adding more water.
In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff, not wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide the dough in two and shape each into flattened balls. (Dough can be frozen at this point.)
Just curious if anyone else has a problem with the dough being quite wet. I do live in France, so the flour is different from all purpose, but wanted to know if anyone else had the same problem. We are regular pizza eaters and this is the best crust yet (even if a bit wetter than I would like)!
Kim asked a question almost a year ago regarding using the food processor for this dough. That is the only way I make it. All ingredients into the bowl of the processor with a dough blade. Mix and then, with the machine running, pour water in slow stream. Run it until one ball is formed. I usually have to add a few tablespoons of water. It works perfectly.
Ann, I usually make the dough a day before I plan on using it. Refrigerate overnight. Take it out of the frige at least an hour before rolling or tossing so it gets to room tempature and fully proofs.
Not sure about thawing as I have yet to freeze a batch, but it would probably be ok to thaw in fridge and then let it sit out an hour or two before tossing as getting the dough to room temp is the key.
Also I have been sprinkling a half a tablespoon of onion powder and a healthy pintch of finely crushed dry rosemary in with the flour, yeast, salt and sugar mix. Yum!
I made a stromboli and a pizza with my crust. My dough was a little wet. When I rolled it I added a little flour to it. To the person with the dough not rising and your yeast is new you are probably using too hot water and killing the yeast. Use barely warm water. Everything turned out great. I let my stromboli rise for 30 minutes before I baked it.
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- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1-1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- chocolate candy coating
- popsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut)
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips.Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.Refrigerate in an airtight container for up to a week.