Deronda demonstrates how to make an easy homemade soft PIZZA DOUGH. Click on “Show more” below to get ingredients and instructions on how to make…

HOMEMADE PIZZA DOUGH

1 (1/4 ounce) envelope active dry yeast
2 tablespoons olive oil
1 tablespoon kosher salt
4 cup all-purpose flour
1 1/2 cups warm water (110 degrees F.)
Additional flour for hands and surface

In a small mixing bowl add yeast. Pour 1/2 cup warm water over yeast. Stir with fork. Let set 10 minutes. Yeast will become creamy and bubbly. Add the remaining warm water to yeast.

Add yeast mixture, salt, olive oil and flour in the large bowl of a stand mixer fitted with a dough hook. Mix ingredients at medium speed until smooth and elastic, about 15 minutes.

Place dough (dough will be sticky) in a lightly greased bowl. Cover with greased plastic wrap. Let dough rise in a draft-free environment for 2-3 hours.

With floured hands gently push down dough, turn out onto a floured surface.

Divide dough into your desired portions. Form into round(s) balls and let stand 20 minutes. I divide my dough into 6 equally portions to make 6 thin 10-12 inch pizzas.

Stretch dough gently into thin shape(s). Place on baking sheet evenly sprinkled with cornmeal. Top with desired ingredients.

Bake in a preheated 450 degrees F oven for 10-15 minutes.

Suggested Pizza Toppings:
onion, thinly sliced or caramelized
bell peppers (all colors), thinly sliced
pizza sauce, homemade or store bought
cheese, any type
chicken, grilled, baked or poached
pepperoni
ham, diced
banana pepper, thinly sliced
black olives
green olives
mushrooms, sliced
tomatoes
basil, fresh
corn
just to name a few!!

TIPS: Unused pizza dough balls can be refrigerated up to 1 week in lightly greased zip-top plastic bag or airtight containers. Before stretching dough, allow it to come to room temperature.

ENJOY!!

JOIN ME ON…

Instagram:

Pinterest:

Twitter:

Deronda’s channel offers many different foods that are easy and simple to make, yet delicious to eat…Appetizers, Main Dishes, Desserts, Snacks, Breads, and Tips from start to finish!! An inspirational channel for the CHEF in all of us!!

39 COMMENTS

  1. If I used sourdough starter in place of the granular yeast how would I go about altering this recipe to have the right proportions? (My granular yeast bit the dust a few days ago when trying to make hoagie rolls and ended up with bread sticks instead, so that won't rise). I made some sourdough starter to use for baking until I can afford to get more yeast in the package from the grocery store.

  2. Hello! Where I live they sell bigger packages of yeast so how many teaspoons/tablespoons is that package you used? Thanks! 🙂 Also, can this be frozen?? 😀

  3. You really want to add the salt after you've mixed up the rest of the ingredients for about 30 seconds or so. Adding the salt directly to the wet ingredients can actually kill the yeast! Not completely, but it will have an effect on how the dough rises. Otherwise, good recipe, thanks!

  4. Your dough recipe converted into bakers percentages is as follows: Flour – 500.6 grams (100%), Water – 354.8 grams (70.8%), Oil – 26.9 grams (5.37%), Salt – 17 grams (3.39%), Yeast – 7 grams (1.39%). Firstly, all purpose flour has a total absorption rating (water + oil percentages) of 58%. Your dough formulation is dramatically over-hydrated. The typical amount of oil in pizza dough is 1-2% and it's much better without it IMO. The normative value for salt is in the 1.75% – 2.5% range. 3.39% salt will have your diners reaching for the water glass all night long. For a 3 hour rise at 74F, 0.3% yeast would produce a dough that is ready to be used in that time frame. The excess of yeast is a recipe for indigestion. Try this formulation, and you'll only need to mix for a few minutes. Flour (100%) 530g, 70F Water (59%) 312.74 g, Yeast (.3%) 1.59 g, Salt (2%) 10.6 g. A 3-hour rise is quite short and puts it in the “emergency dough” category. One will get much better results if you can extend the rise time to 18-24 hours, but that will require much less yeast.

  5. Try to separate salt from direct contact to yeast. That way yeast wil be more active. Ading salt or yeast after flower. And plese dont boil that farting bacteria (yeast) at 120 C°. Mild worm water is perfect.

Comments are closed.