This dough recipe works great for thick crust pizzas and calzones.
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 15 min |
| Inactive: | 2 hr 30 min |
| Yield: | 2 dough balls |
Ingredients
- 1 package active dry yeast
- 3/4 cup warm water, about 110 degrees F
- 1 teaspoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 3/4 cups all-purpose flour, plus extra for kneading
- 1 teaspoon salt
Instructions
- In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 524 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 8 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 0 mg |
| Sodium | 523 mg |
Reviews
Good recipe.. it’s perfect
Good flavored pizza dough- mine always takes more flour than the recipe says to use in order to get it to come together and not be sticky.
Good recipe.. it’s perfect
The absolute BEST pizza dough recipe. Works Perfect everytime!!