Quick Homemade Pizza Dough Guide
Making a versatile multi-purpose dough for a variety of Italian-inspired dishes has never been easier with this simple recipe! Head to the kitchen and whip up pizza, focaccia, calzones, or even tasty snacks using the following steps.
Recipe
Ingredients
- 3/4 cup (175 ml) lukewarm water (105°F - 115°F)
- 1/4 cup (60 ml) lukewarm milk (105°F - 115°F)
- 1/2 oz (14g) active dry yeast (2 [1/4-ounce] packets)
- 3 cups (400g) all-purpose flour
- 1 tsp (5g) kosher salt
Instructions
- Combine the water and milk in a stand mixer’s bowl, then sprinkle the yeast on top. Let it rest for about 5 minutes, allowing it to froth up. If the mixture doesn’t bubble, either the liquid wasn’t the right temperature or the yeast has expired.
- In a large bowl, whisk together the flour and salt to aerate and break up any lumps.
- Once the yeast mixture is ready, add the flour to the mixer fitted with the dough hook and mix on the lowest speed until a shredded dough forms, approximately 2 minutes.
- Increase the speed to medium and mix until the dough becomes elastic and smooth, about 5 to 7 minutes.
- Gather the dough into a ball, place it in an oiled mixing bowl, turn to coat, and cover with a damp towel. Let it rest in a warm location until it doubles in size (approximately 30 to 40 minutes).
- When the dough has risen, punch it down, then shape and bake it according to the desired recipe.
Storage Options
Store the dough in the refrigerator for up to one day before baking, making sure it comes to room temperature first. Alternatively, you can freeze the risen dough for up to 3 months. To do so, punch down the dough, divide it if desired, and place each portion into a freezer-safe container. Thaw the dough overnight in the fridge or at room temperature for a few hours before using.
Transform your favorite Italian dishes by preparing this adaptable multi-purpose dough ahead of time and storing it with ease.
Enrichment Data:- Cooking Tips: Add herbs such as oregano or basil to the dough for an extra flavor boost, and brush your baked creations with garlic oil for an added layer of taste!- Long-Term Storage: When properly wrapped and frozen, bread dough can last from 3 to 6 months. Note that as dough ages, it may lose some of its elasticity.- Kitchen Tools: A stand mixer and a dough hook attachment will significantly simplify the mixing and kneading process. If you don't have these, you can easily mix and knead the dough by hand.
- After following the instructions to make the versatile multi-purpose dough, you can add herbs like oregano or basil to the dough for extra flavor.
- Brush your baked creations, such as pizza, focaccia, or calzones, with garlic oil for an added layer of taste.
- It's important to ensure the water and milk are lukewarm (105°F - 115°F) during the initial yeast mixing process, as specified in the instructions.
- Once the dough has doubled in size, you can shape and bake it according to your chosen recipe, such as focaccia.
