I love making pizza from scratch. Nothing tastes quite as good as homemade pizza dough, homemade tomato sauce made from seasonal fresh tomatoes, and topped with whatever your heart desires. I’ve spent years perfecting the one thing that I couldn’t seem to get right when it came to homemade pizza- the dough!
The most important thing about good pizza dough is, of course, the recipe. And after trying so many and tweaking so many more, I’ve finally arrived at the absolute fool-proof pizza dough. It is simple, easy, and completely mess free (you won’t even have to dust your counter with flour when rolling out this dough!)!
After 5 minutes your yeast and water solution should look something like this.
The first step to a great pizza dough is getting your yeast to bubble. I used 1 cup of lukewarm water (at about 100F/38C) to dissolve 7gr (1 ½ tsp dry active yeast). To really get the yeast going I added 1 tbs of sugar and gently stirred. Give the yeast about 5 minutes to do its magic and you should be able to see some major foamy bubbles being formed on the surface.
What if there are no bubbles/foam?
While you may not always get lots and lots of foam, you should be able to see something happening on the surface. If your yeast mixture is just the way you left it 5 minutes ago, several things may have gone wrong. The water may have been too cold or too hot, or the yeast may be expired. If those two factors seem to be in order, try adding a bit more sugar to the yeast.
Pizza dough after 5 minutes of mixing using the dough hook on your mixer.
Once your yeast has bubbled, it’s on to the next step. Add 2 tbs of olive oil (vegetable oil works too, but we love olive oil being Greek’n’all!) to the yeast and water mixture, and 1 cup of all-purpose flour. Using the dough hook on your mixer, start mixing the dough on low speed. As soon as the flour is incorporated, add another 2 cups of flour and 1 tsp of salt. Put your mixer on low and mix for about 5 minutes or until your dough is pulling away from the sides and is starting to look like a nice round ball.
How do I know if my dough is ready?
When you pinch your dough, it should pull away from your fingers. If it sticks to your fingers, or doesn’t come off the dough hook easily try adding more flour. My rule of thumb is 3 cups, but I usually end up needing about half a cup more. Once your dough is the consistency of play dough you’re ready to move on to step 3!
The dough will double in size after about 1 hour.
Take the pizza dough out of the bowl and add a generous helping of olive oil to the bowl, spreading it around the sides. Place your dough back in the bowl and cover it for about an hour in order for it to rise. I find that using plastic wrap placed on top of the dough works much better than covering the bowl with a towel because it keeps the heat in. Since yeast needs a warm place to rise, I like to place the bowl in the oven with the door shut. Alternatively, you may heat up the oven to 86F/30C and switch it off before you place your bowl with the dough inside.After an hour or so, your dough should double in size.
Beautiful pizza dough ready to be rolled out!
Take the dough out of the bowl, punch it to get rid of the excess air, and let it rest for another 20-30 minutes covered with the same plastic wrap or towel on a flat surface. Meanwhile preheat your oven to 425F/220C.
After 20-30 minutes, roll out your dough (for a thinner crust pizza this recipe is good for 2 pizzas), add your toppings and bake for 15-20 minutes.
Greek Pizza- feta cheese, tomatoes and Kalamata olives
This recipe is so easy and delicious, I guarantee you’ll be making your own pizza at least once a week!
7gr (1 ½ tsp) active dry yeast
1 cup lukewarm water
1 tbs sugar
2 tbs olive oil (or vegetable oil)
3 cups (plus extra) all-purpose flour
1 tsp salt
Mix yeast, water and sugar in a bowl and let it rest for 5 minutes or until you start to see bubbles on the surface.
Add olive oil, and 1 cup flour to the mixture. Using your mixer’s dough hook, mix the flour into the mixture until incorporated. Add the remaining flour and salt. Put your mixer on low speed and knead for 5 minutes. Check to make sure that the dough pulls away from the hook and your fingers. If not, add some more flour and mix until incorporated.
Remove the dough from the bowl and add some extra olive oil to cover the bowl. Return the dough to the bowl, cover and let rest in a warm place for an hour or until the dough doubles in size.
Place the dough on a flat surface, punch it to get the air out, cover it and let it rest for another 20-30 minutes.
Preheat your oven to 425F/220C, roll out your dough, add your toppings and bake for 15-20 minutes.