Hello, friends! Today we’re making an easy pizza dough. It’s almost an everything dough. Right now I’m reading Flour Water Salt Yeast by Ken Forkish, so maybe if you’re a bread nut like him, this isn’t an everything dough. But for novice bakers like you and me, it does the job! It’s pizza dough, dinner roll dough, cinnamon roll dough, focaccia, basic white bread…see? It’s everything.
I swiped this recipe from Sur La Table. The kitchen was making pizza one night last summer and it was divine. Pizza crust, summer vegetables, and an olive-oil drizzle. Yum.
Let’s bake! First, you’ll need to prepare the yeast. Make sure the water’s not too hot, or you’ll kill ’em off! Then you’ll be sad, and I’ll be sad for your un-fluffy bread.
Some directions will say to sprinkle the yeast into the water and let it sit. I like to give mine a quick, gentle stir in the sugary water to make sure all the yeast is activated.
After you let it sit for around five minutes, it’ll become nice and poofy. It’s a major transformation from the water-y mixture you started with! It will also smell like…bread. If your yeast doesn’t look like this after the five-ish minutes, it’s probably too old and you’ll want to buy a fresh jar.
I like to pour the mixture into a small well in the flour. You could do this without a standing mixer; it’ll just take you a little bit longer.
This dough is particularly wet. DO NOT add more flour! Only add so that you can roll out your dough at the end of the process.
After mixing, transfer the dough to a well-oiled bowl so that it can rise. For easier handling, either oil or wet your hands with water (but not too much). After an hour an a half, your dough should have doubled in size. Depending on the temperature of your room, though, it could take less or more time.
At this point, I sprinkled my dough with a little flour to help me ease it out of the bowl, but I would have used oil or water again. You can store it in the fridge overnight, or continue on and bake whatever you’re dreaming up. Mine’s in the fridge, waiting to be turned into pizza with yellow squash, zucchini, and spinach!
Happy baking! Here’s the recipe:
Easy Homemade Pizza Dough (from Sur La Table)
2 ounces (1/4 cup) warm water (110˚F-115˚F; I microwaved mine for a little under a minute)
2 1/4 tsp instant yeast (I used Fleischmann’s active dry yeast)
16 1/4 ounces (3 1/4 c) flour
1 1/2 tsp sal (kosher or sea salt, not iodized table salt, please)
8 ounces (1 cup) water
1 1/2 ounces (3 tbsp) olive oil
- Dissolve yeast into 2 ounces warm water mixed with a pinch of sugar. Let sit for around five minutes until yeast are activated.
- Place flour and yeast mixture into a bowl, and either mix using a dough hook for approximately five minutes until tacky and cleanly pulling away from the sides of the bowl, or kneading by hand for around 10 minutes.
- Transfer to a well-oiled bowl and place in a warm spot. Let rise for 90 minutes or until doubled in size.
- Punch down the dough and store in the fridge overnight, or continue on and bake at 350˚F. Don’t forget to roll the dough out onto a floured surface. It makes four personal pizzas.