Once you try homemade pizza dough and notice the difference between that and store-bought dough. It’s made in few easy steps.
Depends on the size you want to make simply keep the same ratios.
- 2/3 cup (160ml) of warm water (around 105°F/38°C)
- 1 teaspoon (5ml)of sugar
- 1 teaspoon (5ml) yeast
- 1/2 tablespoon (2.5ml) of salt
- 1 tablespoon (15ml) of olive oil
- A little over 2 cups (250g) of flour
- Put hot water in a pan. Add yeast and sugar. Stir lightly and let sit for 5 to 10 minutes until the yeast activates by turning into a foam on top of the water. Then add the salt and oil.
- Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. It is ready when it is glossy and tacky, but not sticky.
- Gather the dough into a pile and begin pressing it together. Press the heels of your hands firmly into the dough, pushing forward slightly.
- Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
- Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
- When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
- Preheat the oven to its highest setting.
- Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter.
- Spread top with your favourite toppings.
- Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.
- If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
- If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
- To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
- To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
- It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.