Pizza Dough

This is the one dish that we make every week because we have a picky eater who likes crunchy textures. I’ve used this recipe for over a decade but recently tweaked it to the point where I’m very happy with it. Thanks to a visit to a friend’s house and a chat with a pizza enthusiast.

The cost of store-bought pizza dough has almost doubled in the last 3 years. At one point, I was so busy, I’d just buy them, but now I just make this batch once every couple of weeks and freeze some. It’s pizzeria worthy pizza dough, made at home.

Notes:

Bread flour – bread flour is used for this recipe, but on many occasions, I have used all-purpose and it still turns out very well. The method and kneading seem to be more important in this recipe.

Instant yeast – I typically use instant yeast, RapidRise, but use RapidRise Plus at the time this recipe was documented, purely because the nearest grocery store was out of regular instant RapidRise yeast. Either works. I’ve even used active dry yeast with no problems. However, when I use active dry yeast, I usually warm the water to a tepid level (100℉). Active dry yeast is not made using the same process as historically made, which would cause it to need proofing prior to use. Not sure if our perceived knowledge of the type of yeast is valid anymore. So, with that said, use whichever type of yeast that you have access to.

Cold fermentation – for better results let the dough cold ferment in the fridge overnight. I’d let it go for at least 24 hours. It can be in the fridge for up to 3 days.

High heat – After the countless times, we’ve made pizza at home, without a doubt, the crust is better at higher heat. If using a pizza stone, preheat the stone with your oven. I found a pizza tray with holes for a few dollars at a big box store and that is possibly one of the best investments. We’ve used it every week.

Find pizza pans like this on Amazon.

Freezing the Dough – You can freeze pizza dough pretty much at any point in the process, but I like to freeze it after the cold fermentation process. Remove it from the fridge, form into balls, and place it into freezer safe bags. They are good for up to three months in the freezer. For us, we typically enjoy them the following week. We make one to two pizzas a week. Thaw the dough in the fridge overnight day before you plan on using it. This saves time so I don’t have to make dough every week.   

Budget Bites:

Cost of batch (at time this recipe was shared):
Bread flour – $1.86 (King Arthur Bread Flour)
Yeast – $0.43 (Fleischmann’s RapidRise Instant Yeast)
Olive oil – $0.29 (Bertolli Extra Light Taste – large bottle from wholesale store on sale!)
Sugar – $0.01
Salt – $0.01

Total cost – $2.60 for 4 crusts or $0.65 for each crust.

Pizza Dough

Yields 4 pizza crusts
Time: 26 hours

5 cups (735g) bread flour, scoop and leveled
2 ¼ teaspoon (7g) instant or RapidRise yeast
1 ½ teaspoon (6g) granulated sugar
1 ½ teaspoon (8g) table salt
3 tablespoons (45 ml) olive oil, separated
2 cups (480 ml) water, room temperature

• In a large bowl combine the bread flour, yeast, sugar, and salt. Mix. Add 2 tablespoons of olive oil in the water. Knead by hand for 2 to 3 minutes. After 2 minutes, add flour if the dough is too wet or add flour if the dough is too dry. The dough will be lumpy at this point.
• Turn onto a floured surface and knead for an additional 2-3 minutes. The dough should be smooth, soft, and tacky but not sticky. Grease a container (or bowl) with a little bit of olive oil. Transfer the dough into the container. Cover with a clean kitchen towel and let rest at room temperature for 20-30 minutes.
• If using a container with a lid, cover with the lid. If using a bowl, cover with plastic wrap to prevent loss of moisture. Place the container in the fridge overnight, preferably for at least 24 hours, up to 3 days.
• Two hours before cooking, remove the dough from the fridge. Cut into 4 equal pieces and shape into smooth balls. If you don’t plan on using all the dough, you may freeze the dough in a freezer bag at this point. Grease a sheet pan with a few drops of olive oil, place the pizza dough balls on the sheet. If the dough seems too dry, mist lightly with water. Cover lightly with plastic wrap. Let proof for 2 hours.
• Preheat the oven to 500℉.
• Use your fingers to work the dough and shape it into a disk. Drape the dough over the back of your hands and use your thumbs to stretch the dough into a circle.
• Prepare with favorite pizza topping and bake for 9-12 minutes, depending on the thickness.
• Enjoy!