We eat a Paleo diet now, so this post is outdated, but I’m keeping it here for anyone that does eat wheat, or who might want to try to adapt this recipe into a Paleo or gluten-free version.
Homemade pizza is one of the most underrated ways to save money and serve up a fantastic dinner at the same time. This recipe for homemade pizza dough is simple and easy- I timed myself making this yesterday, and it took me 10 minutes and 16 seconds- and that includes the time it took to print the recipe off of this site, get the ingredients out of the cupboard, and clean up afterwards (but doesn’t include the 1 hour rising time).
What You Need:
- 2 cups warm water (105 – 115 degrees F, but don’t worry about actually using a thermometer)
- ¼ cup olive oil, plus extra for oiling bowl
- 2 tablespoons (or 2 “¼ ounce” packets) active dry yeast
- 1 teaspoon salt
- 6 cups unbleached, white all-purpose flour or bread flour
What to Do:
- Get out your stand mixer or food processor, if you have one. The machine’s instructions will either tell you to add the dry ingredients first or the wet ingredients first, so just dump the ingredients into the mixing bowl in whatever order the instructions say. Don’t worry about proofing the yeast- I have never had properly stored yeast fail in 18 years of making yeasted breads.
- Install the dough hook or blade in your machine, and mix (I use medium-low speed “2” in my KitchenAid stand mixer). The manufacturer’s instructions will tell you how long to mix the dough- it’s usually 3 minutes for a stand mixer and 60 seconds for a food processor. If you are kneading by hand (which you should only do if you don’t have one of the above machines) then knead for 6 minutes. (Knead by sprinkling flour on a clean surface, and in one smooth motion pushing down firmly on the dough ball with the “heel” of your hand and then folding the dough over: repeat until the dough is smooth, and resumes its shape when you push into it ½ inch deep with your finger.)
- Remove the dough hook or blade from the mixing bowl, grab the dough ball out, and with the other hand pour about a tablespoon of olive oil into the bowl. Then return the dough ball to the bowl and roll it around to distribute the oil so that the dough doesn’t stick to the bowl as it rises. This is a little tricky with a food processor bowl, but you’ll figure it out. Lightly cover the bowl with plastic wrap and let rise at room temperature about an hour
- Divide the dough into four parts.
You now have four pizza dough balls, ready to use. If, like me, you only need one for dinner, wrap the other three individually in plastic wrap, put into a freezer-safe bag, and freeze for up to a year.
When you want to make a pizza, thaw at room temperature (about 2 hours) or in the fridge (about 8 hours) and it will be ready to go. Stretch the dough out into a circle, top with toppings, and bake on a stone or cookie sheet for about 10 minutes at 450 degrees.
Have you ever made your own pizza dough?
Thanks for reading!