Pizza Dough and Variations

Pizza Dough and Variations


1 tablespoon granulated sugar
1 cup warm water (110-115 deg F)
1/4 ounce active dry yeast
3 1/4 cups bread
1 teaspoon salt
1/4 cup olive oil (preferrably extra virgin)
1 tablespoon sugar (or honey)
1 1/4 cups warm water (as above)
1 envelope yeast
1 1/4 cups unbleached all-purpose flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil (as above, or vegetable oil)
1 tablespoon sugar
1 cup warm water (as above)
1 envelope yeast
2 1/4 cups semolina flour (or Unbleached all-purpose)
1 cup yellow cornmeal (or polenta)
1 teaspoon salt
1/4 cup olive oil (or vegetable oil)
1 cup warm water (as above)
1 envelope yeast
3 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt


1In a small bowl, dissolve the sugar or honey in warm tap water that is 110-115 deg F. (When making the New York Variation, omit the sugar and proceed as follows). Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute. Let stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes. Discard mixture and start over if bubbles have not formed within 5 minutes.
2If making whole-wheat dough, combine the 2 flours in a bowl and use as the flour in the directions that follow.
3If making the cornmeal dough, combine the flour and cornmeal in a bowl and use the mixture as the flour in the directions that follow.
4To mix and knead the dough by hand: Combine 3 cups of the flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture and the oil, if using. Using a wooden spoon, vigorously stir the flour into the well, beginning in the center, and working toward the sides of the bowl, until the flour is incorporated and the soft dough just begins to hold together.
5Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently in the following manner: press down on the dough with the heels of your hands and push it away from you, then partially fold it back over itself. Shift it a quarter turn and repeat the procedure. While kneading, very gradually add just enough of the remaining 1/4 c flour until the dough is no longer sticky or tacky. This should take about 5 minutes. As you work, use a metal dough scraper to pry up any bits of dough that stick to the work surface. Continue kneading until the dough is smooth, elastic, and springy. Too much kneading overdevelops the gluten in the fl
6After mixing and kneading the dough, shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil.
7Cover the bowl tightly with plastic wrap to prevent moisture loss and set to rise in a draft-free warm place (75-85 deg F) until doubled in bulk, about 45 minutes for quick rising yeast to 1 - 1.5 hours for regular yeast.
8With your fist, punch down the dough as soon as it has doubled in bulk to prevent overrising. Shape it into a ball, pressing out all the air bubbles.
9If you are using bread flour or semolina flour, turn the dough in an oiled bowl to coat once more, cover again with plastic wrap and refrigerate it until puffy, from 35 minutes to 1 hour. Omit this step if using all-purpose flour.
10If you cannot bake pizza withing 2 hours after rising, punch the dough down again, turn it in an oiled bowl to coat once more, cover the bowl tightly with plastic wrap and refrigerate. The dough can be punched down a total of 4 times and kept refrigerated up to 36 hours before the yeast is exhausted and the dough unusable. Let chilled dough come to room temperature before proceeding.
11Instructions on dough-making with a food processor and professional mixing bowl.
Discover more recipes from Foodista

NutritionView more



Calories1680Calories from Fat410
Total Fat46g71%
Saturated Fat6g30%
Trans Fat
Calories from Fat410
Total Carbohydrate275g92%
Dietary Fiber18g72%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.