Making pizza dough from scratch is simple to make, and easy to keep on hand for any occasion. Instead of letting the dough rise on the counter, you can make the night before you want to use it, and let it rise overnight in the refrigerator. It's also a great idea to make a double batch, roll the dough into 4 or 8 balls, wrap, and freeze. Just thaw the dough overnight in the refrigerator and let it sit on the counter for an hour before you want to use it. To make grilling or baking the dough easier, roll each ball of dough to the desired size, stack between layers of parchment paper for easy access, and have all your toppings prepared and placed by the grill or oven.
Place flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 30 seconds to combine. With mixer running on low speed, add water and olive oil, and mix for 1 minute to combine. Increase speed to medium and process until dough forms a slightly sticky ball, about 1 to 2 minutes. If ball does not form, add more flour, 1 tablespoon at a time and continue mixing until ball forms. Coat a large mixing bowl with a thin film of olive oil. Transfer dough ball to prepared mixing bowl and cover with plastic wrap. Let rest until doubled in volume, about 1-1/2 to 2 hours.
Press dough gently to remove air bubbles, and turn out on a lightly floured work surface. Using a bench scraper, divide dough into 8 equal portions. Roll each piece into a tight ball; cover loosely with plastic wrap, and allow dough to rest for 15 minutes.
Dust work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment. Continue rolling dough balls and placing on the baking sheet, separating layers of rolled dough with additional sheets of parchment as needed. Cover stack of dough rounds with plastic wrap and set aside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (85g)
|Recipe Makes: 8 Servings
|Calories from Fat: 22 (11%)
|Amt Per Serving
|Total Fat 2.5g
|Saturated Fat 0.4g
|Monounsaturated Fat 1.2g
|Polyunsanturated Fat 0.6g
|Total Carbohydrate 38.1g
|Dietary Fiber 1.3g
|Sugars, other 36.8g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 204
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.