Best Ever Homemade Pizza Dough
Making your own crisp, chewy pizza dough is easy and takes few ingredients. All you need is time to let it rise slowly in the fridge.
Servings: 8
Calories: 190kcal
Equipment
- Pizza peel or rimless baking sheet
Ingredients
- 2 1/2 cups bread flour
- 1/2 cup whole wheat flour optional - or use an additional 1/2 cup bread flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon instant or rapid rise yeast
- 1 1/3 cups ice water
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 Tablespoon olive oil
Instructions
- Add 2 1/2 cups bread flour, 1/2 cup whole wheat flour, 2 teaspoons granulated sugar, and 1/2 teaspoon instant or rapid rise yeast to a food processor and pulse until combined. Turn on the food processor and slowly pour in 1 1/3 cups ice water while the processor is mixing. Once the water has all been added, keep processing until all the flour is incorporated and the dough forms a sticky ball (about 1 minute). Let it rest in the food processor for 10 minutes.
- Sprinkle 2 teaspoons kosher salt over the dough, then turn on the food processor and stream in 1 Tablespoon olive oil. Continue to process until the dough forms a smooth ball (about 30-60 seconds).
- Remove the dough from the processor, and knead on a lightly oiled countertop a few times just to form a ball. Place into a medium oiled bowl and cover with an air tight lid or plastic wrap. Refrigerate for at least 24 hours or up to 3 days.
- At least one hour before you plan to start making your pizza, remove the dough from the fridge, place it on a clean countertop, and cut it in half. Form each piece into a taut ball and place on an oiled baking sheet. Cover with plastic wrap and let sit at room temperature or a warm place for an hour.
- Place a baking stone on the lower middle rack of the oven and heat the oven to 500°F for one hour.
- Working with one dough ball at a time, lightly flour a countertop, and the dough, and stretch it into a 12-14" round (if you're having a hard time stretching it, and it keeps springing back, let it rest for 5 to 10 minutes then come back to it). Place the dough on a pizza peel (placing parchment paper underneath makes it easier to slide it off later), and top with desired toppings.
- Slide the pizza and parchment paper onto the hot pizza stone. After about 5 minutes, pull the parchment paper out from under the pizza to prevent burning. Continue to cook until the cheese is melted and crust is browned, about 5-10 more minutes. Let cool for about 5 minutes before cutting. Repeat with second ball of dough.
Nutrition
Calories: 190kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
