Pizza Dough (Perfect Every Time)
Quick, reliable pizza dough (65% hydration) that makes enough for three 12-inch pizzas; two dough balls can be frozen for later.
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John Kirkwood- •40°C water temperature Warm waterWater should be around 40°C/104°F
- •null null SugarAdded to help start the yeast
- •null null Instant yeast(optional)Instant or active dry yeast
- •null null Active dry yeast(optional)Instant or active dry yeast
- •20 g Fresh yeast(optional)Use this amount if using fresh yeast instead of dry
- •null null Olive oilAlso used to oil the proofing bowl and plastic wrap
- •null null 00 pizza flour(optional)Fine double zero pasta/pizza flour preferred
- •null null White bread flour(optional)Use if you can't get 00 flour
- •null null SaltFinal ingredient added to dough
- •null null Flour(optional)For dusting the bench and dough during shaping
- •null null Semolina(optional)A little on the peel to help the pizza slide off
- 1
Warm the water to about 40°C (104°F). Add the sugar and then the yeast; stir well until dissolved.
2 min
- 2
Set the yeast mixture aside for 10 minutes to activate. If there is no visible activity, replace the yeast.
10 min
- 3
Add the activated yeast mixture to a mixing bowl. Add olive oil, then flour, then salt.
2 min
- 4
Mix with a dough hook on low speed until combined, scraping down the bowl as needed, then knead for 10 minutes (or knead by hand until smooth).
10 min
- 5
Lightly oil a proofing bowl. Turn the dough out, give it a quick knead, form into a tight ball, and place in the oiled bowl, coating the dough lightly with oil. Cover.
3 min
- 6
Proof in a warm spot for 1 hour, until at least doubled in size.
1h 0m
- 7
Turn the dough out onto an unfloured bench and knock it back to expel gas. Reform into a ball.
3 min
- 8
Divide the dough into three equal pieces (about 300 g each). Form into tight dough balls.
5 min
- 9
Wrap two dough balls individually in lightly oiled plastic wrap and freeze for later use (or refrigerate in a container for 5–7 days).
3 min
- 10
Dust the bench and the remaining dough ball lightly with flour, cover with a light cloth, and proof for 20 minutes.
20 min
- 11
Shape the dough into a 12-inch pizza: press from the center outward, leaving a border; stretch gradually, resting briefly when the dough tightens.
5 min
- 12
Transfer to a peel dusted with a little semolina to help it slide.
1 min
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