Easy Pizza Dough

Appetizers & Snacks, Mains | Entertaining, Kid Friendly | Other

START TO FINISH: 20 minutes prep, 1 hour proofing
Recipe Scoop Easy Pizza Dough

Cooking Notes

*Cook’s notes: Fast rise yeast is different than active dry yeast, instant dry yeast, and bread machine yeast. Be sure to purchase fast rise yeast that is marked highly active. One brand has trademarked Rapid Rise ™.
The easiest way to measure the temperature of the water with an instant read thermometer. They are found at kitchen stores for under $5. Be sure to not use water that is too hot, it will kill the yeast.
You must use a dough hook attachment for this dough to be easy and successful. Of course it is possible to mix by hand; dough has been made by hand for centuries. This recipe, however, is dependant on a stand mixer with a dough hook attachment.

Easy Pizza Dough

3 ½ to 4 cups unbleached all purpose flour
1 teaspoon sugar
1 envelope (.25 ounces) “fast rise” yeast (* see cook’s note)
2 teaspoons course sea salt
1 ½ cups water at 110 degrees F (*see cook’s note)
2 tablespoons plus 2 teaspoons extra virgin olive oil, divided use

1. In the large bowl of an electric stand mixer, combine the flour, sugar, yeast and salt. Mix with a dough hook attachment. (*See cook’s note) add 1-½ cups of warm water and 2 tablespoons of oil and mix on medium high to high (dough speed if your mixer has it) until dough forms a solid ball.
2. If dough is sticky, slowly add additional flour 1 tablespoon at a time. If dough is dry add more water, 1 tablespoon at a time. When the right amount of flour and water is added, dough will actually pull away from the sides of the bowl to form a ball. When dough hook is raised, dough will pull away from the hook, as well.
3. Scrape the dough onto a lightly floured surface and gently knead into a smooth firm ball.
4. Grease a large bowl with the remaining oil. Place the dough in the middle of the bowl, cover with plastic wrap and place in a warm place (about 85 degrees F) for 1 hour or until double in size.
5. Turn the dough out onto a lightly floured surface and divide in two. Cover with a clean cotton towel or plastic wrap and allow to rest for 10 minutes. Dough is now ready to be used in recipes.

for step by step pictures see the accompanying blog.

Easy Pizza Dough

Approximate Values Per 1/16: 127 calories , 2.5 g fat (.4 g saturated), 0 mg cholesterol, 3.2 g protein, 23 g carbohydrates, .8 g dietary fiber, 75 mg sodium

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