Homemade Pizza Dough

The feeling I get from making a pizza from scratch is pretty irreplaceable.  Even though it’s a fairly easy process, it can sometimes seem daunting, for whatever reason.  However, when I take the time to make my own dough, I feel like I’m taking my pizza to the next level, even if it’s just emotional.  Like I’m some badass viking provider, making gourmet pizza in my own tiny kitchen!  

Here is my super easy pizza dough recipe so that you, too, can feel like a viking kitchen hero:

Homemade Pizza Dough

(Makes a large batch, about 8 small pizzas or two x-large pizzas)

1 Packet of quick rise yeast

1 1/2 Cup warm water

4 Cups unbleached flour

2 Tbsp Olive Oil (+ more for drizzling)

1 1/2 tsp salt

Standing Mixer Instructions:  Have the dough hook installed.  Add the yeast to 1/2 cup of the warm water in the standing mixer bowl, let sit for 15 minutes or until foamy on top.  Mix flour and salt in a medium bowl to combine.  Then add in the remaining water, flour-salt mixture, and olive oil to the mixer.  Turn the machine on low and mix until the dough forms a ball that is tacky to the touch, about 2-3 minutes.  Drizzle a little olive oil around the walls of the bowl and roll the dough ball in it with your hands to coat it.  Cover the bowl with a towel and set aside to rise for 45-50 minutes if using within the next few hours.  If you’re not it using till later that night or the next few days, then put it in a lightly floured gallon sized zippy bag, and place in the fridge.  It will rise more slowly this way.  The dough should double in size.

Once you are ready to prepare the pizzas, separate the dough into anywhere from 2-8 dough balls (if you were to separate it into 8 balls, then each pizza would be about 4 inches; I usually make 3-4 larger pizzas with this amount of dough).  Place them on a lightly floured surface (I prefer a cleaned counter top) and let sit for 15 minutes to rise.  Once they have risen a little bit more, they are now ready to stretch.  The technique is to stretch the dough evenly in a round, from the center and working your way out; there are some great YouTube tutorials on this as well!  Now you have a pizza dough that is ready to be topped!!

Non-Standing Mixer Instructions:  Add the yeast to 1/2 cup of the warm water in a large mixing bowl, let sit for 15 minutes or until foamy on top.  Mix flour and salt in a medium bowl to combine.  Then add in the remaining water, flour-salt mixture, and olive oil to the large bowl with the yeast.  Mix with clean hands until the dough forms together and is tacky to the touch.  Place the dough on a lightly floured surface and knead it for 2-3 minutes. Drizzle a little olive oil around the walls of the bowl and roll the dough ball in it with your hands to coat it.  Cover the bowl with a towel and set aside to rise for 45-50 minutes if using within the next few hours.  If you’re not it using till later that night or the next few days, then put it in a lightly floured gallon sized zippy bag, and place in the fridge.  It will rise more slowly this way.  The dough should double in size.

Once you are ready to prepare the pizzas, separate the dough into anywhere from 2-8 dough balls (if you were to separate it into 8 balls, then each pizza would be about 4 inches; I usually make 3-4 larger pizzas with this amount of dough).  Place them on a lightly floured surface (I prefer a cleaned counter top) and let sit for 15 minutes to rise.  Once they have risen a little bit more, they are now ready to stretch.  The technique is to stretch the dough evenly in a round, from the center and working your way out; there are some great YouTube tutorials on this as well!  Now you have a pizza dough that is ready to be topped!!

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