Homemade Pizza Dough
By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker.
Servings: 6 crusts
Calories: 409kcal
Ingredients
- 3 ½ cups all-purpose flour (480 grams)
- ⅓ cup semolina flour (60 grams)
- 1 ½ teaspoons fine sea salt
- ⅓ cup olive or canola oil
- 1 ½ cups warm water (90° F)
- 1 tablespoon instant yeast (9 grams)
Instructions
- *If using table salt, reduce to 1 ¼ teaspoons
- Fit the electric mixer with a dough hook if available. If using a processor, follow the same steps.
- Add the all-purpose flour, semolina flour and salt to the bowl.
- Mix the water, oil and yeast together. Let sit for a few minutes. Add it to the flour mixture. Mix on low to moisten the flour. Raise the speed of the mixer to 3 or 4 as your mixer suggests and beat for 3 minutes. Stop the mixer and remove the dough. Turn the topside of the dough to the bottom of the mixer and mix for another minute.
- Spray a container at least twice the size of the dough with a non-stick baking release. Set aside.
- Remove the dough from the mixer and knead several times. Shape into a round ball. Place it in the sprayed container. Cover with plastic wrap and place the top on the container. Let rise for about 45 to 60 minutes until doubled. Use immediately or place in the fridge up to 3 days.
- Preheat the oven to 425°F. Place the oven rack on the lowest rung. Divide the dough into 4 pieces about 230 grams each. For flatbreads roll into a 12" x 6" oval. For pizza crusts roll into a 10" round. Do not let them rise.
- To par bake, place them on a parchment lined baking sheet and bake for about 8 to 10 minutes. They most likely will have some really puffed up areas. They should only be about half baked and without much color. Immediately cover with a folded tea towel until cooled. This keeps the crusts pliable. If they are still puffed up, gently deflate them so the crust is even.
- These can be cooled, wrapped well in foil and frozen for several months. To use, position the oven rack in the middle. Simply top them as desired, finish with cheese and bake in a 400°F oven for 10 to 15 minutes. If the crusts are frozen when thawed, add addtional time.
- Additional sizes are 6 crusts at 155 grams each for 10" x 5" ovals or 8" crusts. 200 grams makes a 12" crust. Last but certainly not least use 75 grams rolled into 6" rounds to make the "pita pockets" .
Notes
There is always an abundance of photos to guide you in the post above.
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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This is the fastest yeast dough I've ever made. It takes minutes to assemble and make and then just 45 minutes to rise.
Despite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one.
The crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make. Wrap well in foil. They will last for several months. Thaw at room temperature, top and bake.
While the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back when rolled.
Semolina flour adds a dimension to this dough that other crusts do not have. You are looking for fine ground. However, if you can't find it, substitute all-purpose flour in the same amount. Semolina flour can be found in Italian markets, Bob's Red Mill is the brand often found in grocery stores and, of course, Amazon.
Sea Salt is ideal but table salt can be substituted by reducing it to 1 ¼ teaspoons.
Nutrition
Serving: 6crusts | Calories: 409kcal | Carbohydrates: 62g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 583mg | Potassium: 96mg | Fiber: 2g | Sugar: 0.2g | Calcium: 13mg | Iron: 4mg
