Pizza Dough Recipe

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Pizza Dough
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Ingredients
6
Count
Nutrition
1000
Calories
Total time
190
Minutes
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Ingredients:

  • 1 cup water ( between 95 and 115 f.)
  • 2 tbsp yeast (you can use less , but i prefer the dough a bit yeasty)
  • 2 tbsp honey
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 3 1/2 cups flour

Directions:

  1. Pour warm water into a bowl.
  2. The water should be about 85°-115°F.
  3. Test it with your hand.
  4. It should feel very warm, but comfortable.
  5. Add the honey and salt.
  6. Mix on low until well blended.
  7. Add the yeast and mix.
  8. Let this mixture sit for about 5 minutes.
  9. Add 1 cup of flour and the olive oil and mix until well blended.
  10. Add the rest of the flour and mix well.
  11. The dough should turn into a ball.
  12. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
  13. If your mixture is more like a batter, add flour one tablespoon at a time.
  14. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
  15. Just remember to do it in small amounts.
  16. Once the dough is balled up, place the ball on a floured board and knead for about a minute.
  17. This builds the gluten which helps the dough to rise and become fluffy when cooked.
  18. Place the dough in a covered bowl and store in a warm, dry area to rise.
  19. After about 45 minutes the dough should have about doubled in size.
  20. Punch it down so it deflates.
  21. Let it rise for another hour to an hour and a half.
  22. The dough is now ready to be rolled out.
  23. You can punch the dough down one more time if you want and wait another hour or two before rolling out.
  24. The choice is yours.
  25. This dough can also be made in advance and refrigerated for a day or so, or even frozen.
  26. Be sure to let it come to room temperature before using.
  27. Form the dough into a flat ball about six to eight inches wide.
  28. Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
  29. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
  30. This allows the weight of the dough to stretch it.
  31. Once the dough is about 1/2 thick all the way around, use a rolling pin to flatten it out to about 1/4 thick.
  32. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
  33. Take a fork and put puncture holes all over the dough.
  34. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
  35. Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
  36. Top with sauce, cheese and/or toppings and bake in a 400° F oven until the crust is light brown.
  37. Bake on either baking stones, a cookie sheet, or a pizza pan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1000.34 Kcal (4188 kJ)
Calories from fat 368.92 Kcal
% Daily Value*
Total Fat 40.99g 63%
Sodium 3478.1mg 145%
Potassium 451.36mg 10%
Total Carbs 140.84g 47%
Sugars 8.79g 35%
Dietary Fiber 15.12g 60%
Protein 18.72g 37%
Vitamin C 0.1mg 0%
Iron 8.6mg 48%
Calcium 399.9mg 40%
Amount Per 100 g
Calories 332.87 Kcal (1394 kJ)
Calories from fat 122.76 Kcal
% Daily Value*
Total Fat 13.64g 63%
Sodium 1157.36mg 145%
Potassium 150.19mg 10%
Total Carbs 46.86g 47%
Sugars 2.92g 35%
Dietary Fiber 5.03g 60%
Protein 6.23g 37%
Iron 2.9mg 48%
Calcium 133.1mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.6
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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