How to Make Homemade Pizza | Pizza Dough Recipe

This is the recipe I love to use for homemade pizza dough. Here I share the measurements of the ingredients you will need and the 72-hour process for the dough. This dough will make the best homemade pizza ever! I provide the methods for both using an electric mixer and for kneading the dough by hand.

If you want to know how I use this dough to make my favourite pizzas, check out the post here.

For 2 medium pizzas


Ingredients:
  • 453 grams high gluten flour/bread flour
  • 4.5 grams active dry yeast 
  • 9 grams of fine sea salt 
  • 5 grams of extra virgin olive oil 
  • 225 grams of ice water (38-40 F)
  • 70 grams of lukewarm water (80-85 F)
If using a mixer 
Day 1:  
  1. Measure all of the above ingredients and keep them in individual bowls
  2. Add the lukewarm water into the bowl holding the yeast and whisk vigorously for about 30 seconds or until the yeast is dissolved and the mixture is foamy. Note: If you see any particles of undissolved yeast floating around, it means your yeast is dead and you need to start over with fresh yeast. 
  3. Put your flour in your mixer bowl and attach the dough hook. 
  4. Add in most of your ice cold water reserving about 2 tbsp. Mix at the lowest setting. 
  5. Add in your yeast mixture and add in the reserved 2 tbsp of ice cold water into the bowl with the yeast mixture and swirl that bowl around to get everything left over from the bowl. Add it into the mixing stand. Continue mixing for 1 minute. 
  6. Stop mixing, pull the dough away from the dough hook and scrape any particles stuck on the side of the bowl and press the dough on the bottom of the mixer if you see any dry flour. Mix briefly to combine. 
  7. Add your salt and mix on the lowest speed for 1 minute. 
  8. Stop the mixture, pull the dough off the hook again, and add your olive oil. Mix the dough on the lowest speed for 1-2 minutes, stopping and pulling the dough from the hook at about the 1 minute mark. 
  9. Now transfer your dough using a dough scraper onto a clean, dry countertop. 
  10. Using your dominant hand, push the dough forward and use your other hand to rotate the dough about 45 degrees and repeat this motion for 2-3 minutes or until your dough is smooth.
  11. Cover the dough with a clean lint free cloth and let it rise at room temperature for one hour. 
  12. Transfer your dough onto a large enough bowl and sprinkle a few drops of water on the top of the dough. 
  13. Cover with plastic wrap and refrigerate for 24 hours. 
Day 2: 
  1. Put your dough back into your mixing stand and mix at the lowest speed for about 30 seconds to degas the dough. 
  2. Using a kitchen scale and your dough scraper, portion out the dough into two 13 oz pieces. Discard any extra dough.
We now need to shape the dough into a ball.
  1. Turn the dough inside out and pinch at the bottom to seal the ends and turn and repeat this motion until you have a nice smooth top. Note: Be sure to pinch tightly when you turn the dough inside out as this helps to trap air which will help create a nice crust. Make sure to not tear the dough when you turn it inside out. When you do this motion, you want it to have a smooth and tight surface. 
  2. Transfer the dough balls onto a half-sheet pan pinched side down. and tightly seal with saran wrap. 
Day 3:
  1. Take out your dough and put your pizza stone in an hour before you choose to make your pizza. 
  2. Your dough is now ready. Check the post on making pizza to see how to make the best homemade pizza ever! Enjoy :) 
Hand Method
Day 1: 
  1. Add your yeast into your lukewarm water and continue as directed in the steps for using a mixer. 
  2. Add your flour into a large enough mixing bowl and make a well in the middle.
  3. Add in almost all of your ice cold water reserving about 2 tbsp. 
  4. Add in your yeast mixture and add in your cold water into the bowl with the yeast mixture. Swirl around to get all the mixture and pour it back into the bowl. 
  5. Start kneading and until it forms a smooth dough. Continue for about 1 minute and add your salt. 
  6. Make a well down the center of the dough and add your olive oil. Continue mixing as before. 
  7. Follow the steps as directed to let your dough rest beginning from Step 11 in Day 1 of the mixing instructions above. 

Day 2:
Punch down the dough to degas it and continue as directed above. 


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