Pizza dough. Our Healthy Pizza Crusts are always made with freshly sprouted whole grains. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. You can cook Pizza dough using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pizza dough
- Prepare 2 packages of yeast.
- Prepare 1 cup of warm water.
- Prepare 1 tsp of sugar.
- It’s 1 tsp of salt.
- It’s 2 1/2 cup of flower.
- You need 2 tbsp of vegetable oil.
It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you.
Pizza dough step by step
- Dissolve yeast, sugar and salt in warm water for 5 minutes.. it should get bubbly and foamy. (I take a cup of regular temp tap water and microwave it for about 50 seconds.
- Add flour and mix until well blended..
- Pour oil over dough, cover bowl and let set in a warm draft free spot for 20 minutes..
- After 20 minutes stir down the dough, incorporating the oil. Divide between 2 pans for a thin crust or 1 pan for a thicker crust..
- Bake for 5 minutes at 350 (this is done before toppings are added). Top your crust as you like and continue baking at 425 for 12-15 minutes..
Quick and easy pizza dough, no kneading required. See the recipe plus a helpful video and have homemade pizza in under an hour. Grease a large bowl with cooking spray and set aside. The dough: Because pizza dough is made from just a few common ingredients, the ratios of flour to water and yeast to salt make a big difference in the final dough. I mapped out these ingredients (as shown in the chart above) and found that doughs with a higher ratio of water to flour and longer rise times made for easier-to-shape, more-flavorful doughs.
