| Level: | Intermediate |
| Yield: | 3 pizza crusts |
Ingredients
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon kosher salt
- Extra-virgin olive oil
- 3 cups 00 flour, plus more for dusting
Instructions
- In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
- Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
- Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
- Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
- Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 526 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 0 mg |
| Sodium | 513 mg |
Reviews
for those worried about the 1 tbsp kosher salt ….in Giada’s dough recipe she uses 1 1/2 tsp fine table salt….and the ratio of kosher salt to fine salt is 1 1/2 so if she uses 1 1/2 tsp fine salt then the kosher salt is 1 to 1 plus 1/2 so it’s 1 1/2 kosher (1 part) plus 3/4 tsp (the 1/2 part) that is 2 1/2 tsp of kosher salt there is 3 tsp in a tbsp so the difference is only 1/2 tsp…which is nothing in this size of pizza dough….so those people who believe it’s too salty are just too sensitive to the salt
This was my 1st attempt at pizza dough & it came out good. We split the dough into 4 servings, which was a good portion and we had a bit of leftovers. I wish it would not have rolled it into a cylinder as stated—we had trouble getting it round after that. About the salt, because I didn’t have kosher salt, I used 2 1/4 tsp fine sea salt and we didn’t find it salty at all. Next time I will increase that a bit and add garlic powder & Italian seasoning. We brushed the crust with garlic butter which made it more flavorful.
It seems like every cook on food network has their own pizza crust recipe I’m pretty sure I’ve tried them all over the years. This one is our favorite. We love the texture/ chew of this one . The recipe is simple to follow, ingredients aren’t crazy, and you aren’t waiting 5 hrs for the dough to rise. I even use this dough to make pizza pockets ( deep fried) or calories baked in the oven
I should have known better to add 1 tablespoon of salt, but I thought well it’s kosher salt so I tried it. What a waste of 3 cups of 00 flour and toppings. At first we thought maybe it was the prosciutto we put on it, but it wasn’t. Even the crust was so salty we had to throw it out.
I made this today and I’m eating it right now. The one TABLESPOON of kosher salt does not make it taste too salty. It’s possible that it tastes salty to someone who has a sensitivity. Also, this recipe will make 1 large pizza pie or 2 individual servings. So it’s best to double up and freeze the dough.
1 package dry east is 2 and 1/4 teaspoons or 8 grams of dry east. I think that is too much. I’ve seen recipes that recommend half a teaspoon for 4 cups of flower. I use 1 teaspoon of yeast to 4 cups of flower and my dough rises and more than doubles in size in 6 hours. I use 00 flower and add 1/4 cup of all purpose flower. Just curious what others here use for yeast? I also see recipes that say to leave the dough for 12-24 hours to rise. Like I said I leave not for 6 hours, then after I punch it it degasses.
Simple and outstanding!! I like how he points out to add flour a little at a time. This makes a huge difference depending on humidity levels. This will be my go to recipe for sure.
Super quick and easy! Wonderful recipe when you want pizza at the last minute.
How much is 1 pkg? I have a 1 pound bag. Thanks!
This is my go to recipe for many years, just now giving a thumbs up!