Pizza Dough Recipe

Joe Gregorio

Doughs really aren't that difficult or finicky, start with some warm water and yeast and mix in flour until you get the right consistency, no precise measuring or scales needed. Click on any picture to bring up the lightbox with captions.

  • Get one to two cups of tap water that's between 105 and 110F.
  • Add a packet of yeast and a tsp of sugar to proof the yeast.
  • It will get foamy at the top once the yeast has woken up and started to work.
  • Add a tsp or two of salt (depends on how much water you started with).
  • Put in mixer with a kneading attachment and slowly add flour until it pulls away from the sides of the bowl.
  • Put a small amount of oil in the bowl/pot you are going to let the dough rise in and cover all the sides.
  • Place the dough in the bowl/pot and toss it around to make sure it is fully covered in the oil. Cover and let rise on a warm counter for a couple hours, then use immediately or store in fridge for later use.
  • Turn out dough onto floured surface and cut into fist size balls with a dough knife. Fold each ball into itself until it forms a nice round ball. Let rise another 20 minutes.
  • Make pizza.
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