Pizza Dough make your own pizza dough also good for making stromboli, calzones, bread sticks, pizza rolls and fried dough even a loaf of bread or homemade rolls.
- 1 teaspoon yeast
- 1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F)
- 1 1/2 cups bread flour or all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil plus 1 teaspoon for coating
To Make The Dough:
1. Proof yeast: Stir yeast into warm water; set aside for 15 minutes. Be careful with the water temperature 120 degrees F. and above is too hot and will kill the yeast, preventing your dough from rising.
2. Prepare dough: If you are using an electric stand mixer to mix your dough, use your mixing paddle attachment. The dough hook will not work for a batch of dough this size. Add remaining ingredients (except the additional teaspoon olive oil) with dissolved yeast in mixing bowl. Do not pour the salt directly into the yeast water – that too can kill some of the yeast. Using the lowest speeds, mix gradually, for 2 to 3 minutes, or until the dough is smooth and elastic. Be careful not to over mix or your dough will rise too fast. If using a food processor: Using a plastic blade, follow instructions as written above.Mix only until a smooth ball of dough has formed. If mixing by hand: Place dry ingredients in large mixing bowl. Make a well in the center and pour in liquids (still reserving the additional teaspoon olive oil). Combine ingredients using a wooden spoon. When dough is ready, place on lightly floured surface and knead for 5 minutes. Dough should be slightly sticky not sticking to your hands.
3. Drizzle a bit of oil in a large bowl; place ball of dough in bowl, turning to coat lightly with oil; cover tightly with plastic wrap. Let rise in warm spot – free from drafts – until double in bulk, about 1 ½ to 2 hours.
4. Punch down dough; once again form into a ball and return to bowl. Cover again with plastic wrap and place in refrigerator, overnight, undisturbed.
5. If using for making bread or rolls you can form into loaf, sticks or rolls and place on baking sheet; cover and place in warm spot free from drafts and allow to rise for 45 minutes to an hour. Bake in preheated 350 degree F. oven until golden.
6. About 2 hours before assembling pizza, remove dough from refrigerator and using a sharp knife, divide into 2 equal portions (or 4 if making four 6-inch pizzas).
7. Roll portions of dough into round balls on a smooth clean surface. Seal any holes by pinching or rolling.
8. Transfer balls of dough to a glass casserole dish, allowing enough room for each to double in size. Seal top of dish airtight with plastic wrap. Allow to sit at room temperature until double in size about 2 hours.