Who does not like a delicious pizza? Some of us are about the toppings and some of us are about the dough. Some of us like both. My household falls into the both category. A great pizza starts with a flavorful crusty dough. This dough recipe is just that, crusty on the outside and packed with sourdough flavor. Fermenting the dough for 48 hours is key to allow it to develop the sourdough taste and the dough will also take up the beautiful holes that is characteristic of sourdough breads. [The dough can be used on the same day it is made, however, it will not have the sourdough feature]

Use this dough to add your favorite toppings. But it is also a perfect dough to make garlic knots, calzones and cheese stuffed breads. Enjoy and Happy Cooking.

Note: I am a certified bread baker in the Art of International Bread Baking. I attended the International Culinary Center in New York City. I am saddened that the school has become a victim of COVID19.

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Pizza Dough | Easy Homemade Versatile Recipe

This is an easy recipe for pizza dough made by hand kneading and it is versatile enough to use for making calzones, garlic knots or cheesy breads

5 from 2 votes

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Course: Breads, Dinner, Lunch, Snack

Cuisine: American, Baked, Italian, Mediterranean

Keyword: Best Pizza Dough, Cheese Stuffed Bread, Cheesy Bread Dough, Easy Bread Recipes, Garlic Bread Dough, Homemade Pizza Dough, How to make Pizza Dough, Pizza Recipes

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Fermentation/ Rising Time: 2 days days 2 hours hours

Total Time: 2 days days 2 hours hours 30 minutes minutes

Servings: 4 People

Calories: 457kcal

Author: Yasmin Jackson

Equipment

• Pizza Stone Preferred but not necessary

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Ingredients

• 500 grams all purpose flour approximately 4 cups plus extra for dusting hands
• 2 grams instant or rapid rise yeast approximately 1/2 teaspoon
• 10 grams sea salt or kosher. Approximately 2 teaspoons
• 330 grams warm water 95 to 100 degree temperature. Approximately 1 1/3 cups

Instructions

• In a large mixing bowl, add the flour, yeast and salt. Use a bread/pastry bowl scraper to gently combine the ingredients.

  Note: If you plan on using Active Dry Yeast, you will need to activate it first before adding it to the flour and salt. To do this use a quarter cup of the overall water for the recipe at 100 to 110 degrees. Add the yeast and mix to desolve. Let it rest for 5 to 10 minutes until it appears foamy. You can speed up the activation process by adding 1 teaspoon granulated sugar or honey to the solution – stir until incorporated.
• Make a well in the center of the dry ingredients. Pour in the warm water.
• Use the scraper to gently incorporate the dry ingredients into the water. Rotate the bowl as you combine the ingredients.
• Continue incorporating the dry and wet ingredients until a soft dough forms.

  Note: This will take approximately 4 to 5 minutes.
• Lightly flour work surface. Transfer dough to the floured work surface.
• Use your hands to continue kneading the dough. Use your fingers to pull in the corners of the dough into the center and gently press dough into the center, rotating the dough as you go. Flour hands as needed. Do not add flour directly to dough.
• Continue kneading the dough until its smooth and no longer sticking to hands or work surface. The dough should be relatively soft. This will take approximately 4 to 5 minutes.
• Form a ball with the dough. Lightly oil a large mixing bowl. Transfer the dough, seam side down into the bowl. Cover the bowl tightly with plastic wrap and loosely drape a clean kitchen towel over the bowl.
• Place the bowl in a draft free location away from any heat source. Allow to ferment (rest) for 1 hour until the dough double in size.
• Once the dough has doubled in size, fold it. To do this, use your fingers, to pull the four corners each into the center of the dough, pressing down very gently.
• Cover the bowl tightly with plastic wrap and then drape the kitchen towel loosely over the bowl. Place in the refrigerator for 48 hours before using.
• To use the dough, remove it from the fridge. Keep the plastic wrap and kitchen towel draped over it. Place the bowl in a draft free location away from any heat source and allow to come to room temperature – the dough should not feel cold to the touch. Usualy 2 to to 3 hours to get the coldness completely out of the dough. The dough will rise again during this resting time.
• It's now ready to use. This dough makes two 12 to 14 inches size pizzas. Use your favorite toppings and enjoy.

  Note: For my pizzas, I cut the dough in half. Preshap round ball. Let rest 15 minutes before shaping into pizzas. I bake my pizzas at 500 degrees farenheight for 10 to 12 minutes. You can also bake at 550 temperature for 8 to 10 minutes. Enjoy.

Notes

Video Tutorial Available. Pizza Dough | An easy homemade versatile recipe

Nutritional information is based on serving four, but will vary depending on serving portions.

This dough can be used to make calzones, garlic knots and cheese stuffed bread.

The dough can be used the same day. After folding the dough, allow it to rest for another hour until double in size again. You can now use it. However the dough won’t be as flavorful as when it ferments for 48 hours.

Fermentation in the fridge for 48 hours helps the dough to develop flavor and a sourdough taste and texture.

Nutrition

Calories: 457kcal | Carbohydrates: 96g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 976mg | Potassium: 134mg | Fiber: 4g | Sugar: 1g | Calcium: 19mg | Iron: 6mg

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