A Tradition in Family Baking

Pizza Dough and Variations

5.0 from 2 reviews
Pizza Dough and Variations
Traditional pizza dough adds an easy-homemade touch to a thin crust pizza. Using a prepared pizza sauce, you can make and bake this pizza in an hour.

THIS RECIPE MAKES TWO 12-INCH PIZZAS
Ingredients
  • 1 cup Water
  • 2 TBSP Olive oil
  • 3 cups Bread Flour
  • 1 tsp Salt
  • 2+1/4 tsp Active Dry Yeast
Instructions
  1. This recipe is featured at Doughmesstic.

  2. Baker's note: A whole wheat crust can be made by substituting 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe. A cheese crust can be made by adding ¼ cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the original recipe.

  3. Preheat oven to 400°F

BREAD MACHINE METHOD

  1. Have liquid ingredients at 80°F, all others at room temperature. Place room temperature ingredients in pan in the order listed. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Proceed to Rising, Shaping and Baking instructions below. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Combine yeast, 1 cup flour, and salt. Combine liquids and heat to 120°-130°F.

  2. Hand-Held Mixer Method

  3. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  4. Stand Mixer Method

  5. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

FOOD PROCESSOR METHOD

  1. Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running add water and oil. Process until mixed. Continue processing until dough cleans the sides of bowl.

RISING, SHAPING AND BAKING

  1. Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal. Prebake for 10-12 minutes in pre-heated 400°F oven until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

 

4 Comments
  1. Tried and true recipe!

    This is my go to recipe for dough. We use it to make calzones at least once a week! This recipe is easy and always turns out a yummy crust.

  2. Exactly what i always try to tell people. Kneading by hand really determines the crust crispiness. But i find if you are making a whole wheat crust it really doesn’t matter, use a machine in that case.

  3. I have also used this crust recipe many times. I love it. Reliable, consistent. My family likes it more than other recipes I have used. I also do it without a mixer. Thank you, Red Star.

  4. Works every time!

    I’ve been making this recipe once every other day for a week, and I’m amazed at how well it works! I’ve failed at making pizza dough many times before, but then I thought maybe the yeast manufacturers might know something about it. And I was certainly not disappointed! I like to add herbs to my bread, and with this recipe I find I have to add a little extra water. But other than that it’s so fantastic! A very forgiving recipe, too! By the way, I make mine by hand with no machine or anything. Kneading really seems to be the key to getting a good crust.

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