# Homemade Pizza Dough

Pizza dough is the foundation of every good homemade pizza. This dough bakes up with a chewy bite, a crisp bottom and puffy, blistered edges.

It uses bread flour and a short knead, and it gets even better with a night in the fridge. The recipe makes two 12-inch pizzas, or 8 slices total of each.

- Total time: 35 min (prep 25 min, cook 10 min)
- Serves: 8
- Per serving (estimated): 260 kcal, 8 g protein
- Cuisine: Italian. Category: Baking. Diet: vegan.

## Ingredients

- 500 g bread flour (4 cups)
- 325 g lukewarm water, about 95°F (35°C) (1 1/3 cups)
- 10 g fine salt (2 tsp)
- 3 g instant yeast (1 scant tsp)
- 1 tsp granulated sugar
- 1 tbsp olive oil, plus more for the bowl
- Semolina or cornmeal, for dusting

## Method

1. Stir 500 g flour, the salt, yeast and sugar in a large bowl. Add 325 g water and 1 tbsp olive oil and mix into a shaggy dough.
2. Knead on a lightly floured counter for 8 to 10 minutes, or 6 minutes in a stand mixer, until smooth and elastic. A small piece should stretch thin without tearing.
3. Place in an oiled bowl, cover and let rise 1 to 1 1/2 hours at room temperature until doubled. For better flavor, refrigerate 24 to 72 hours instead.
4. Divide the dough into two balls of about 415 g each. Cover and rest 20 minutes (45 minutes if chilled, so it warms up).
5. Place a baking steel, stone or upside-down baking sheet on the middle rack and heat the oven to 500°F (260°C) for 45 minutes.
6. Stretch each ball by hand into a 12-inch (30 cm) round, leaving the edge a bit thicker. Place on a parchment sheet dusted with semolina.
7. Add sauce and toppings. Slide onto the hot surface and bake 8 to 10 minutes, until the crust is golden brown and the cheese is bubbling.
8. Cool 2 minutes, then slice.

## Why it works

- Bread flour has more protein, which builds the strong gluten needed for a chewy crust.
- Kneading until smooth and stretchy lets the dough hold gas and rise well.
- A cold rise in the fridge builds deeper flavor and a better crust color.
- A very hot baking surface at 500°F (260°C) gives the crust fast oven spring and a crisp bottom.
- Resting the dough balls relaxes the gluten, so the dough stretches without snapping back.

## The science

- **Why bread flour.** Bread flour has about 12 to 13 percent protein, compared with roughly 10 percent for all-purpose. More protein forms more gluten, which makes the crust chewy and lets it stretch thin without tearing. This is why bread flour is worth buying if you bake pizza often.
- **Why rest before stretching.** Kneading tightens gluten, which makes the dough spring back when you try to shape it. A 20 minute rest lets the gluten relax, so the dough stretches easily and holds the shape instead of shrinking.
- **Why a hot surface.** A preheated steel or stone transfers heat fast to the dough. The water in it flashes into steam, which puffs the crust and gives the bottom a crisp, browned base before the toppings overcook. This is also why you should heat the oven for a full 45 minutes.

## Tips

- Weigh the flour and water for consistent dough.
- Rest the cold dough at room temperature for 45 minutes before stretching.
- Heat the oven and baking steel for a full 45 minutes.

## Mistakes to avoid

- Using too much flour while shaping makes a dry, tough crust, so dust lightly.
- Stretching cold dough makes it tear and snap back, so let it warm up first.
- Not preheating the surface gives a pale, floppy bottom, so heat it fully.

## Variations and swaps

- Add 1 tsp garlic powder and 1 tsp dried oregano to the dough.
- Use half whole wheat flour for a nuttier crust.
- Make a thick pan pizza by pressing the dough into an oiled 9x13 pan and baking at 450°F (230°C) for 20 minutes.
- Swap bread flour for all-purpose flour for a softer, less chewy crust.
- Swap instant yeast for active dry yeast and bloom it in the warm water first.
- Swap semolina for cornmeal to dust the peel.

## Storage

Refrigerate dough balls in oiled, covered containers for up to 3 days, or freeze them for up to 3 months and thaw in the fridge overnight. Store baked pizza in the fridge for 3 days and reheat to 165°F (74°C).

## FAQ

**Can I make pizza dough ahead of time?**

Yes. Refrigerate the dough balls for 24 to 72 hours for the best flavor. Let them sit at room temperature for 45 minutes before stretching.

**Why does my pizza dough keep shrinking?**

The gluten is tight and needs rest. Let the dough sit, covered, for 10 to 20 minutes, then try stretching it again.

**Can I use all-purpose flour for pizza dough?**

Yes, but the crust will be a little less chewy. Bread flour gives the best texture for pizza.

**What temperature should I bake pizza at?**

Bake at the highest temperature your oven allows, usually 500°F (260°C), on a preheated steel or stone. Most pizzas bake in 8 to 10 minutes.

**Can I freeze pizza dough?**

Yes. Freeze oiled dough balls in sealed bags for up to 3 months, then thaw in the fridge overnight and let them rest at room temperature before shaping.

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Source: https://cookingscientist.com/recipes/homemade-pizza-dough (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846