There’s nothing quite like a fresh-out-of-the-oven pizza. We’re talking perfectly soft but crispy crust and hot, melty cheese (we really like cheese here at Plated). Sure, it’s easy enough to keep pre-made dough stocked in your freezer, but the perfect pie starts with fresh dough. Whip out your apron and let the pizza-making begin.
Homemade Pizza Dough
Makes 520 grams (2 12-inch pizzas)
153 grams 00 flour (Italian pizza flour)
153 grams all purpose flour
9 grams fine sea salt
2 grams active dry yeast
4 grams olive oil
200 grams water, lukewarm
1. In a large mixing bowl, combine yeast, olive oil and water and let it sit for 5-10 minutes, until the yeast blooms and becomes foamy on the surface.
2. Meanwhile, mix together salt and flour in a small mixing bowl.
3. Add salt/flour mixture to water/yeast mixture and knead until thoroughly combined, about 3 minutes (don’t worry if it’s sticky at first, it will come together once it’s been kneaded).
4. Let the dough rest at room temperature for 15 minutes, then cut the dough into 2 260-gram pieces and form them into balls.
6. Place balls of dough on a floured baking sheet and cover with plastic wrap. Place in the fridge to proof for 24 hours.
1. Take your dough out from the refrigerator 1 hour before you’re ready to bake it.
2. Preheat your oven as hot as it goes, close to 500°F.
3. Roll out the dough carefully and add no more the 2 ounces of sauce per pie, and a small amount of your favorite pizza topping. Wait to top the pie until you’re fully ready to bake it. No one likes mushy pizza, so always use less pizza sauce than you think, as too much sauce is usually the main culprit of sogginess.
4. Bake the pizza on two stacked sheet trays lightly dusted with flour or olive oil, or directly on pizza stone, until the crust is golden brown and cheese is bubbly — just a few minutes (watch it carefully!).
5. Once baked, top with torn basil, crushed red pepper, hot honey, or whatever other finishings you’d like! Brush the crust with olive oil and serve.
A few more pizza-making tips to remember:
-It’s best to use a kitchen scale as it will ensure you have the most accurate, best tasting pizza dough.
-You must give your dough 24 hours to proof—it enhances the flavor, texture and workability tremendously.
-If you don’t have a pizza stone, stack two baking sheets on top of each other and preheat them before you add your pizza to bake it (a hot baking sheet makes for a crusty pizza dough).
-Don’t worry if there are holes in your dough when you’re stretching it, no one will see the dough (it’ll be covered in toppings), so long as the sauce doesn’t seep through, you’re golden.
Need some more pizza inspiration? Check out our favorite Plated pies!
Story contributed by Plated Recipe Developer Shanna Cooper.
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