A never fail simple pizza dough

Everyone needs a great basic pizza dough recipe to fall back on. Stop looking for one because this is it! It is a never fail and multi use dough recipe that doesn’t disappoint in flavor.

I have given this recipe to multiple people and everyone has come back with high remarks on how well it worked. And in multiple cooking devices. My fiancés father has a wood fire stove and it turned out amazing in there. My friend has tried it in his oven and it worked out. I often cook mine on a preheated pizza stone and it is always delicious!

A pizza is a special thing because you can make it any way you want. There’s always the classic with tomato sauce, mozzarella, and basil. Or mix it up inn flavor and use feta, olives, peppers and onions for a saltier punch of flavor. I always like mixing it up and hope you will try multiple combinations with this recipe as well.

So get in the kitchen and start your dough because you’re going to love this one!

If your in the market for a new pizza stone, try out this amazing one made by Lodge.

Starting the pizza dough

-Whisk dry ingredients until they are mixed thoroughly.

-Next add the water in 3 increments while mixing with a rubber spatula. (Or a kitchen aid with the dough hook attached.) Make sure that there are no clumps of flour left.

-Heavily flour a work surface and roll dough out onto it. Add additional flour to the top of the dough. Knead the dough for approximately 10 minutes or until the dough has a smooth and springy texture. (This step is not needed if you are using a standing mixer.)

-Very lightly oil a large mixing bowl and place the dough into it. Now, very lightly oil the top of the dough and cover the bowl with a towel. Be sure that the towel doesn’t sag or droop too much so that the dough doesn’t stick to it. To aid in this, you would lightly flour the side of the towel that is being draped over the dough.

-Allow the dough to rise for 2 hours. It will have doubled in size at this point. Next, punch the pizza dough down, flip it over in the bowl, and re-cover the bowl with your towel.

-Let the dough rise for an additional 2 hours. It is now ready to be used.

You can speed up the process by preheating your oven to its lowest setting which should be below 200°f (the lower the better), then turning it off after 5 minutes. Place the dough bowl with the towel on it into the oven and let it rise for 1 hour. then punch the dough down, flip it, and repeat. I recently did this because I started a bit late and figured I’d give it a try. It worked.

Enjoy your dough!

This pizza dough recipe can be enjoyed in a variety of ways. Enjoy a nice calzone night. Make some breadsticks, or knot it up into some nice garlic knots! Also, try out my delicious red sauce recipe to go with it all!

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Pizza Dough

Everyone needs a great basic pizza dough recipe to fall back on. Stop looking for one because this is it! It is a never fail and multi use dough recipe that doesn’t disappoint in flavor.

Course Bread, Main Course

Cuisine American, Italian

Keyword pizza

Prep Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 2 doughs

Calories 70kcal

Author Matthew Earl

Equipment

• 1 stand mixer
• 1 medium sized metal bowl

Ingredients

• 20 ounces flour preferably “00”
• 0.3 ounces dry yeast 1 packet (7.5g)
• 0.4 ounces salt 10g
• 13 ounces water 370ml
• olive oil

Instructions

• Whisk dry ingredients until they are mixed thoroughly.
• Next add the water in 3 increments while mixing with a rubber spatula. (Or a kitchen aid with the dough hook attached.) Make sure that there are no clumps of flour left.
• Heavily flour a work surface and roll dough out onto it. Add additional flour to the top of the dough. Knead the dough for approximately 10 minutes or until the dough has a smooth and springy texture. (This step is not needed if you are using a standing mixer.)
• Very lightly oil a large mixing bowl and place the dough into it. Now, very lightly oil the top of the dough and cover the bowl with a towel. Be sure that the towel doesn’t sag or droop too much so that the dough doesn’t stick to it. To aid in this, you would lightly flour the side of the towel that is being draped over the dough.
• Allow the dough to rise for 2 hours. It will have doubled in size at this point. Next, punch the dough down, flip it over in the bowl, and re-cover the bowl with your towel.
• Let the dough rise for an additional 2 hours. It is now ready to be used.
• You can speed up the process by preheating your oven to its lowest setting which should be below 200°f (the lower the better), then turning it off after 5 minutes. Place the dough bowl with the towel on it into the oven and let it rise for 1 hour. then punch the dough down, flip it, and repeat. I recently did this because I started a bit late and figured I’d give it a try. It worked.

Nutrition

Serving: 2g | Calories: 70kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 7g