The Best Fluffy Pizza Dough Recipe
6 easy ingredients combine to make this yeast risen pizza dough that bakes into the best chewy, crisp, and fluffy pizza. It makes 2 large pizzas, or can be used as flatbreads, calzones, or frozen for use later.
Servings: 8 people
Calories: 410kcal
Ingredients
- 750 grams bread flour* 5.5-6 cups*
- 1 tabelspoon salt
- 4 tablespoons olive oil divided
- 450 mililiters warm water 1 3/4-2 cups*
- 1 tablespoon yeast*
- 1 tablespoon honey
Optional
- 1 teaspoon dried spices or herbs garlic powder, onion powder, oregano, basil
- 2 tablespoons chopped roasted garlic
- 2 tablespoons chopped caramelized onions
Instructions
- Warm the water to 110°F or less then stir in the honey and yeast. Set aside to proof for 5-10 minutes.
- Combine the flour, salt, and any dried spices or herbs you're using in a large bowl, or the bowl of your stand mixer.
- When the yeast is foamy, pour it into the flour mixture with 2 tablespoons of oil and begin forming a dough. Or, place the dough hook on your stand mixer and turn it to low. If adding wet ingredients like roasted garlic, add at this step.
- If mixing by hand, when the dough is shaggy but holding together, turn out onto a very clean, lightly floured surface and knead for 5-8 minutes, about 5 minutes on the stand mixer. When the dough is elastic, stretchy, and still slightly sticky, it's done.
- Oil a clean bowl and your hands with 1 tablespoon of oil and form the dough into a ball, then place in the oiled bowl.
- Cover with a towel and let rise for 1-1.5 hours, or until doubled, and the indent of your finger remains when gently pressed down.
- Punch down and turn out onto a clean work surface. Cut the dough in half.
- Preheat your oven to 450°F. Very lightly oil a baking sheet or pizza stone.
- Gently stretch and pull the dough into a circle (or whatever shape you desire), working from the middle outward, keeping a thicker edge for the crust. Each dough will yield a 12-13" pizza.
- Brush the crust edge on both pizzas with 1/2 tablespoon of olive oil each. Add your desired sauces and toppings.
- Bake for 18-20 minutes or until the crust is golden brown.
- To refrigerate unused dough, place in a large, airtight container for up to 3 days. Let it sit at room temperature for 5-10 minutes before rolling out.
- To freeze, place in a large freezer safe container and store for up to 3 months. Thaw in the fridge for 12-24 hours then roll out and bake as directed.
Notes
*Different brands can hydrate differently and may require you to add more flour or more water. If the dough is very wet and falls apart when pulled after kneading for 3 minutes, add 1 tablespoon at a time until it begins to stick to itself. If it's dry and/or dense, add 1-2 more tablespoons of water at a time until it's elastic and sticky.
The volume measurements for the flour and water can be variable. If you spoon and level a measuring cup it should be 6 cups of flour, if your flour is compacted, it may be 5.5 cups or less. Start with 1 3/4 cups of water and add tablespoons as you go until it's properly hydrated.
**One packet of yeast is 2 1/4 teaspoons. That will work! You may have a slightly longer rise time however.
Nutrition
Serving: 2slices | Calories: 410kcal | Carbohydrates: 70g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 54mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg