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Pizza Dough
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By Jenn Segal
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Elevate your homemade pizzas with this
simple and delicious pizza dough, made
with just !ve ingredients.
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If you want to ensure a perfect crust for
your homemade pizza, stromboli, or
calzones, making your own pizza
dough is the way to go. is simple
process requires #ve basic ingredients
— $our, salt, yeast, oil, and water —
and takes only ten minutes to mix and
knead. Just be sure to allow at least 90
minutes for the pizza dough to rise in a
warm, dra-free spot in your kitchen
before using it. is recipe makes 2
pounds of dough, which is enough for
two large pizzas, four individual ones,
two stromboli, or four calzones. You
can make the dough up to two days in
advance, and it freezes beautifully, too.
WHAT YOU’LL NEED TO MAKE
PIZZA DOUGH
Olive oil adds richness to the
dough and helps it crisp up in the
oven.
A healthy dose of salt is added for
$avor.
Cornmeal is used to dust the
baking sheet and keep the dough
from sticking as it bakes; it also
gives the crust a bit of extra
crispiness and $avor.
Yeast makes the dough rise. I use
instant yeast, which may also be
referred to as rapid-rise, quick-rise,
or bread machine yeast (this is
confusing, but they are all the same
thing). Active dry yeast, oen
FIND
referred to asAregular
RECIPEyeast, may
also be used, but it will lengthen
Search recipe or ingredient name
the rising time by about 50%. You
can give it a little boost by
rehydrating it in liquid before
using (see the recipe for detailed
instructions).
STEP-BY-STEP INSTRUCTIONS
Mix the Dough
To begin, combine the $our, yeast, and
salt in the bowl of a stand mixer.
Stir with a spoon to combine, and then
add the oil and warm water.
Stir until the dough comes together
into a shaggy mass.
Knead the Dough
Fit the mixer with the dough hook and
knead on medium-low speed until the
dough is smooth and elastic, 5 to 7
minutes. (Alternatively, you can knead
the dough by hand.)
Let the Dough Rise
Transfer the dough to a lightly oiled
large bowl.
Cover the bowl with plastic wrap or a
damp kitchen towel, and let the dough
rise in a warm place until it has
doubled in size, 1 to 2 hours.
ere are a number of options that will
work as places to let your dough rise: a
sunny spot in your house, next to a
heating vent (during colder months), or
even on top of a kitchen appliance that
generates a bit of heat as it runs (like
your fridge). If you’re lucky enough to
have a proof setting in your oven, use
that. If not, but you’d like to use your
oven, switch on the oven’s internal light;
it will generate enough warmth to
provide a good environment for the
dough to rise.
Aer the dough has risen, punch it
down.
Place the dough on a lightly $oured
surface. Cut the dough in half and roll
each piece into a ball. If you’re not
using the pizza dough right away,
lightly coat the dough ball(s) with olive
oil. Place into freezer bag(s) and seal
shut, squeezing out all the air.
Refrigerate for up to 2 days. When
ready to use, let the dough sit out on
the countertop for 30 minutes to warm
up before stretching.
Cover the dough with a damp kitchen
towel and let it rest for 15 to 20
minutes.
As you can see, it will rise a bit.
Shape the Dough
When it comes time to shape the pizza
dough for baking, you can stretch it
into any shape, size, or thickness you
like (just keep in mind that a thicker
crust will take longer to bake). Simply
press and stretch the dough using your
hands, dusting with more $our if
necessary.
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GENERAL BAKING INSTRUCTIONS
Every pizza recipe is a little different,
but as a general guideline: Preheat the
oven to 500°F and set an oven rack in
the bottom position. Dust a 13×18-inch
baking sheet lightly with cornmeal.
Place the stretched dough on the
baking sheet, and gently stretch it out
again so that it maintains its shape.
Spread your sauce over the dough,
leaving a 1/2-inch border around the
edges. Slide the baking sheet into the
oven and bake for 5 to 7 minutes, until
the crust is partially cooked. Remove
from the oven and scatter the cheese
and toppings over the sauce. Slide the
pan back into the oven and cook until
the crust is golden brown and the
cheese is melted and bubbling, 4 to 6
minutes more.
TO REFRIGERATE OR FREEZE THE
PIZZA DOUGH
If you’re not using the pizza dough
right away, aer the initial rise, lightly
coat the dough ball(s) with olive oil.
Place into freezer bag(s) and seal shut,
squeezing out all the air. Refrigerate for
up to 2 days. When ready to use, let the
dough sit out on the countertop for 30
minutes to warm up before stretching.
e dough can also be frozen for up to
3 months. When ready to use, defrost
in the refrigerator overnight (or for at
(EGO
least 12 hours), and then let it warm up
on the countertop for about 30 minutes
before G iftth
stretching andeproceeding with
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