Easy Homemade Pizza Dough Recipe2017-10-12
- Yield : makes 2 9" pizzas
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Average Member Rating
(5 / 5)
1people rated this recipe
Easy homemade pizza dough recipe. Easy to prepare, yeast-based, a basic dough pizza recipe. Pizza is not too difficult to make. But it requires a bit of preparation time because the dough is yeast-based and must be set aside to rise. Even though pizza cannot be made on the spur of the moment, so much of the work can be done ahead, that it does work well for any party.
You can make the dough ahead so that all you need do at the last minute is assemble the pizza.
If the Dough Becomes Too Hard to Work
Let the dough sit for a few minutes. This allows the glue that you have developed be kneading to relax. it should then be easier to work.
If You Have Added Too Much Flour and the Dough is Stiff and Dry
Brush the flour on your surface aside, spread the surface lightly with olive oil, and continue to knead. Wash out the bowl in which you made the dough, and pour in olive oil. Put in the dough and roll it around so that it is oiled all over. Cover loosely with plastic wrap or a clean cloth.
Allow rising in a warm place for 2-3 hours until dough has doubled in bulk. Punch down the dough and proceed with the pizza.
To Freeze Pizza Dough
The dough may be frozen at this point. Punch it down, then wrap well in plastic wrap, and place in plastic bag.
To Thaw the Dough
Remove the dough from the freezer. Loosen the outer plastic bag, and allow to thaw at room temperature for 8 hours.
Easy Homemade Pizza Dough Recipe
- 1 ½ cups (375 ml) lukewarm water
- 1/2 teaspoon granulated sugar
- 1½ teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/4 cup (60 ml) plus 2 tablespoons olive oil
- 1/2 cup semolina flour
- 3 cups unbleached white flour
In a large mixing bowl, combine lukewarm water and sugar. Stir until sugar is dissolved.
Sprinkle the yeast on top of the water. The yeast will dissolve and bubble to the surface, for about 5-10 minutes.
Stir in the salt, olive oil and semolina flour. Beat in white flour, one cup at a time, until the mixture is too stiff to bat any more.
Spread about 1 cup of flour onto your kneading surface and scrape the dough out of the bowl onto it. Start kneading the dough, adding flour as needed, to make a piable, resilient dough.