Turn out onto a lightly floured surface and gently knead 1 or 2 times before using. Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing. Quick Basic Pizza Dough. Rating: 3. Read Reviews Add Review. Save Pin Print More. Read the full recipe after the video.
Recipe Summary test prep:. Reviews Martha Stewart Member. Rating: 1. Rating: 5. I loved this recipe! I have made it many many times ever since I have found it. I made this two days in a row. I used bread flour and we both loved it. I also made pitas out of the dough left from one pizza. It is so easy I could make it every day.
Rating: 3 stars. I know, it is in the directions BUT it is still part of the recipe. Rating: 5 stars. Love it, great and easy!!! Fabulous, delicious, and very easy to make. I love that it makes two large pizzas and my crust was nice and crispy to hold all my yummy toppings. If you enjoy a lot of toppings veggies, tomatoes, and sauce then use this recipe. It came out crispy, while also a bit chewy, and not sweet at all! I used all 2 Tbsp of sugar and was very concerned!
Rating: 4 stars. My go to pizza dough. Always a hit in the house. Made least once weekly. This is a great tasting dough but the dough was too runny. We needed to add a couple more cups of flour. Otherwise, it was delicious. This recipe is perfect! I use 4 teaspoons of jarred yeast instead of the packets, and let it rise a little longer.
We make this almost weekly. After trying many quick dough recipes many using bland rapid-rise yeast , I have to admit I keep coming back to this one. It does have a better yeast flavor and bakes well. Most of the others taste like some boring Bisquick dough. I do have two suggestions, if you have Bread flour, use it instead of A. It has a better stretch and taste, but still fine with A. Secondly, whatever flour you use start with 3 cups and add from there. When I go to four, it always seems too dry as both a dough and a finished pizza.
I did the recipe as stated, spooning the floor into the cup. It's a versatile dough and as asingle person I can freeze several balls for later use. The taste has a mellow yeastiness. I like this easy recipe because it just called for pantry basics.
I made it in my Kitchenaid mixer with the dough hook. I bloomed the yeast first, then added salt, sugar, and oil, mixed in the 4 cups of flour gradually and let it knead a few minutes with the machine. I let it rise one hour at room temp then punched it down and let it sit a couple of hours in the refrigerator until I was ready to bake.
It still rose to the top of my batter bowl even when chilled. Had a nice yeasty taste after baking. I think the extended cold rise helped develop the flavor. I'd make this again but next time spread each piece a little thinner before baking or maybe cut the dough in 5 or 6 pieces before patting it out. A delicious and easy recipe. I added some olive oil and a sprinkle of course kosher salt on the exposed crust.
Hi Sarah! Love your videos and recipes! But, hey a question about this recipe. It seems like you scoop and level flour in most of your videos. There's a slight difference between the two methods. Scooping and leveling usually measures more flour than spooning and leveling. Which is the correct method for this pizza dough recipe? Rating: 1 stars. The recipe worked, but it was awful. At Way too much flour, and with the quantities of flour and water specified, no wonder it requires 2 packets of yeast.
I expected the dough would at least taste yeasty, but all it tasted like was flour. This is the worst dough, pizza or otherwise, ever. I'm an experienced cook and baker, and made no mistakes or changes to this recipe.
I baked it once as pizza in my pizza oven and once as a baguette of sorts - both the worst things I ever made. I'm surprised so many other reviewers love this recipe and write that it is perfect as is, in fact it was those reviews that spurred me to try it despite initial misgivings. But with all those changes, I'd be making a dough that no longer resembles this recipe at all. I love this recipe. I tried making one pizza and it worked amazingly. I am definitely going to follow this recipe again soon.
Proofing the dough at room temperature will speed up the process. As soon as you pick it up, it will allow you to stretch it with ease and the gluten will not resist. When the dough is ready to bake, you should be able to poke a hole in it and the dough will hold the shape of your finger. Spizzirri always weighs his dough in order to have consistent results, as bake time and temperature will vary depending on size. Forkish recommended shaping the dough balls after a couple of hours of primary fermentation, before allowing the dough to sit overnight in the refrigerator.
It needs the strength and cohesiveness that happens as a result of it being made up into a ball. The experts interviewed for this article had a wide range of recommendations for the type of yeast used to make pizza, so feel free to use what is best or most convenient for you. Spizzirri, for example, likes to use instant dry yeast.
I also like instant yeast because it can be added into the dough with your dry ingredients and no special attention is needed as you would with active dry yeast, where it needs to be activated in degree Fahrenheit water before being added to the dough. Tony Gemignani, time World Pizza Champion, uses a pre-ferment starter when making pizza dough at home.
News U. Politics Joe Biden Congress Extremism. Whole-wheat dough variation: Substitute 5 oz. Cornmeal dough variation: Substitute 5 oz. Lemonbri - My dough is quite sticky, but not "quite wet" as the recipe states.
How much more water should I add? I don't want to add too much. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Preparation Pour the water into a 3-quart bowl or large, lidded plastic food container. Using a wooden spoon, mix in the oil, salt, yeast, and sugar. Add the flour and mix until uniformly moist. The dough will be quite wet; no kneading is necessary.
Loosely cover the bowl with plastic wrap or partially cover the plastic container leave the lid open a crack to let gases escape. Let the dough rise for 2 hours at room temperature. The dough will fully expand and may even begin to collapse within this time.
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