Pizzeria Pizza Dough

Pizzeria Pizza Dough


Some people have a fear of making their own yeast dough.  I promise, there is nothing to be afraid of.  It will turn out perfectly, even if you have limited kitchen skills.  Think of it this way, if you can put your hand under the faucet and feel the temperature of warm (not hot) water, you have the skills to make this dough!

The truth is, I LIKE to make dough of any kind.  Maybe because I like the feel of dough.  I love to use my Bosch Mixer with it’s dough-hook.  I use it all the time for making cookie dough, bread and rolls!  But this dough can just as easily be made by hand.  When I make it by hand, I have less mess to clean up, and besides that, kneading gives my arms a workout!   Making this dough is literally creating something out of nothing!  You only need flour, water, yeast, sugar and salt.

Here’s the recipe.  Hopefully, I can convince you to try it.  It’s really a lot easier than you think.

1 pkg. active dry yeast

1 c. warm (not hot) water

1 t. sugar

1 t. salt

2 1/2 c. All-purpose Flour

Pour the warm water into a medium size bowl.  Sprinkle the yeast onto the water and allow to stand until it is dissolved and bubbles start to form.  Add sugar and salt.  Stir in 1 cup of the flour using a wooden spoon.  Stir until smooth.  Gradually add in the remaining flour or until the dough is smooth, but not too sticky to handle.  Knead by hand 5 minutes.  (If making the dough in a mixer with a dough hook, just add in enough flour until the dough cleans the side of the bowl.  Then let it mix for 6-minutes on medium speed.)  Cover with a clean kitchen towel and allow to rise about 30-40 minutes.

Divide the dough half for 2 medium size pizzas (or 4 personal pizzas) or you can divide the dough into fourths and make Calzones!  Click here for the instructions.

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26 thoughts on “Pizzeria Pizza Dough

    1. Anastasia Resnik

      Thank you so much for this recipe! It is our “go-to” pizza dough recipe! Also, just fyi, recently I tried something new with it. I didn’t have time to pre-bake the crust. I just put the toppings on the raw pizza dough and baked it at 425 degrees for about 14 minutes. It turned out beautifully and my family preferred it to the pre-baked version. Either way is delicious, but this skips a step and you don’t have to worry about touching a hot pan when adding the toppings to the crust.

      Reply
    1. grandmabee Post author

      The packages of yeast that I use are 2 1/4 teaspoons each. I’m not sure of the gram weight though…

      Reply
    1. grandmabee Post author

      I usually pre-bake the crust for about 7 minutes at 400°. Then I add the sauce, toppings and cheese. Bake it again for another 7-8 minutes until cheese is hot and bubbly.

      Reply
    1. grandmabee Post author

      The yeast will start to activate immediately and will take about 5 minutes to become foamy.

      Reply
    1. grandmabee Post author

      I have not tried freezing the unbaked dough, however, I have partially baked the crust and frozen it. Then, when I need it, I just thaw it and add toppings. Bake for 7-8 minutes until the cheese is bubbly and the crust is crispy.

      Reply
    2. Cassie

      I freeze extra pizza dough all the time. I just spray a freezer bag with cooking spray (or you could use oil) and throw it in. I like to smoosh it out flat when I freeze it, so that it will stack nicely in my freezer. Then, the day before or of pizza night, I just take it out and put it in the fridge. I knead it a little bit and then roll it out like normal.

      Reply
  1. Tony Costa

    I love the line “Think of it this way, if you can put your hand under the faucet and feel the temperature of warm (not hot) water, you have the skills to make this dough” It really isn’t that hard to make dough, just try it!
    I have been making home made dough and pizza for almost 25 years, and it really isn’t that hard. Just try!
    Great web site!

    Reply
    1. grandmabee Post author

      I usually dust the baking pan with a little bit of cornmeal. That prevents it from sticking, plus it’s just like in the pizzeria!

      !

      Reply
  2. Anastasia Resnik

    Thank you so much for posting this! I am not the best at making crusts and breads and was so surprised when this recipe turned out beautifully. I was not expecting much because my yeast didn’t ever bubble up. I tried twice, thinking the first cup of water wasn’t warm enough. However, it was so delicious! It is just like pizzeria pizza dough!

    Reply
  3. heather d.

    Tried this tonight and it worked out really well. My yeast didn’t foam up either even though it was a fresh jar and the water was warm (105-110F). The dough rose just fine and it made one 14 inch pizza. Pre-baking the crust was a great idea. thanks!

    Reply
  4. Gina

    so question about yeast you say 1 package? I am assuming you are using
    all three individual packets? I just want to clarify. All my packets say 1/4 in each packet?

    Reply

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