Pizza Dough

This recipe for pizza dough is easy to make with only a few ingredients! This pizza dough recipe can be refrigerated overnight or frozen.

Course Dinner

Cuisine American

Prep Time 1 5

Total Time 1 5

Servings

Calories 325kcal

Author Tonia Larson

Equipment

Ingredients

1 ½ cups hot water (110˚F-115˚F)
2 ¼ teaspoon dry active yeast
2 teaspoon sugar
2 tablespoon olive oil
2 teaspoon sea salt
4 ½ cups flour
2 tablespoon olive oil for greasing the bowl

Instructions

Stir together the water, yeast, and sugar. Cover and allow the yeast to proof (or foam) for 5-10 minutes.
Stir in olive oil, salt, and flour. Knead for 5-7 minutes with a stand mixer or until smooth and elastic.
Remove the dough from the bowl, add the olive oil, and grease the sides. Return the dough to the bowl and turn to coat. Cover and raise for 60 minutes.
Punch down and turn out onto a floured surface. Cover lightly and rest for 5 minutes before forming crusts.
To refrigerate pizza dough, cover loosely with plastic wrap and place in the fridge for up to 24 hours. Allow dough to stand at room temperature for 20-30 minutes before forming into crusts.
To freeze pizza dough, divide it into two dough balls, cover each tightly with plastic wrap, and place in a freezer bag. Move the dough to the fridge 24 hours before using it and then remove it from the fridge 20-30 minutes before forming into crusts.

Video

Notes

• This recipe makes enough dough for two 14-16 inch pizzas or eight 6-8 inch pizzas.

Storage

Refrigerate Pizza Dough Overnight

To make the recipe of pizza dough in advance, follow the instructions to prepare the dough. After turning it out onto a floured surface, lightly wrap the dough in plastic wrap and refrigerate for up to 24 hours.

When ready to use the refrigerated pizza dough, remove it from the fridge and let it stand for 20-30 minutes before shaping it into a crust.

Freezing Pizza Dough

To freeze pizza dough, follow the instructions to prepare the dough. After turning it out onto a floured surface, divide the dough into two rounds. Wrap each dough round in plastic wrap, put them in a zip-top freezer bag, and place them in the freezer for up to three months.

Remove a ball of pizza dough from the freezer the day before you plan to use it, and place it in the fridge to thaw overnight. Then, remove it from the fridge and let it stand for 20-30 minutes before shaping it into a crust.

Nutrition