Homemade Pizza Dough
The perfect pizza is everything. Sure, you can order out for pizza, but what’s the fun in that? Creating your own pizza at home is as easy as pie, and so is making your own pizza dough! This recipe takes advantage of some of the items we are featuring this week as part of our Family Pizza Night promotion; enjoy savings as you make your own pizza from scratch.
- Serves: 1 Pizza
- Prep Time: 15 minutes
Ingredients
- 3 ½ to 4 cups King Arthur Pizza Flour®
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons sea salt
- 1 ½ cups water, 110 degrees F.
- 2 tablespoons Organic Roots® Extra Virgin Olive Oil, plus 2 teaspoons
Instructions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer or food processor and combine. While the machine is running, add the water and 2 tablespoons of oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Using a rolling pin, form each piece into desired shape for pizza.
Comments
Add a commentHELP!!!! I have never made a pizza successfully in my life except the one in the box from the 1960s!
So I saw Oliver’s ad in the Press and I decide to try one more time!!! My husband purchased all the items we wanted on our pizza including the Oliver’s bag of dough! I have the Oliver’s pizza dough in a bag in the frig. The label is covering the instructions…I just realized. So here I am and I can’t find the basic instructions here on this site on what to do with the dough! Online for other premade pizza doughs I have found recipes which require the dough to rise for hours before you roll out with flour etc. Where are the basic instructions for Oliver’s pizza dough in a bag on your site? I am not making the dough from scratch but using your bag recipe! Thanks for your help and hopefully this will be my first successful pizza! Cheers, Anita Smith SR
Comment by Anita Smith on May 13, 2022 at 12:56 pm
Hi Anita, thanks for your question! I make pizza with Oliver’s Own Pizza dough frequently, primarily because it is so easy to use! Simply take it out of the fridge a couple of hours before you plan to use it; to make a crust, throw about 1/4 cup of all-purpose flour down on your clean. dry kitchen counter, and spread it around a little. Put the dough ball onto the floured counter, and press it down with your hands a little, to flatten it out a bit. Then you may use a rolling pin or even a large filled glass bottle to roll out your desired shape(pizza doesn’t always have to be round!). Remember to put a little flour onto your pin or bottle so that the dough does not stick. When you have your desired shape and size, place the flattened dough onto a cookie sheet or pizza stone(if you have one, cookie sheets work great!), and add your sauce then your toppings. Your oven should be pre-heated to 450 degress, and when it reaches max. temp. put the cookie sheet with pizza on the top rack to bake for 10-12 minutes approx. Pizza cooking times vary, and there is a very fine line between when your pizza starts to cook and when it is overcooked-keep a good eye on it! Crust should be golden brown when ready, the more toppings you add the longer it takes to cook; sometimes when that is the case the dough cooks faster than the toppings so be mindful about how much you stack it high. I assure you that you will succeed with your pizza, as I have never had any issues using the dough and am always extremely happy with the results! Enjoy!
Comment by Belle Bouvier on May 13, 2022 at 1:47 pm