Bread Flour Pizza Dough

This recipe makes dough that’s moist, but still manageable. For dough that’s not as sticky, add a little more flour to the mix, or work in more flour during kneading. You'll make enough dough for 4 pizzas (12").

Serves: 16Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium

Serves: 16

Ingredients

  • 2 packages active dry yeast
  • 1½ cups warm water, about 100°F`
  • 1 tsp. sugar
  • 1½ tsp. salt
  • 6½ cups bread flour
  • 2 Tbsp. olive oil

Directions

  • In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Combine sugar, salt, and bread flour in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
  • Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are well combined, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands. Work dough until the mixture is slightly shiny and not too sticky to the touch.
  • The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Oil remaining dough and place in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into 2 disks, and let rest for 30 minutes.
  • Grab dough by the edges, turning the disk a few inches at a time, allowing gravity to stretch the dough without tearing. Roll the dough into a crust shape or press into a pizza pan.

Recipe Information

Serves: 16

Ingredients

  • 2 packages active dry yeast
  • 1½ cups warm water, about 100°F`
  • 1 tsp. sugar
  • 1½ tsp. salt
  • 6½ cups bread flour
  • 2 Tbsp. olive oil

Directions

  • In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Combine sugar, salt, and bread flour in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
  • Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are well combined, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands. Work dough until the mixture is slightly shiny and not too sticky to the touch.
  • The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Oil remaining dough and place in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into 2 disks, and let rest for 30 minutes.
  • Grab dough by the edges, turning the disk a few inches at a time, allowing gravity to stretch the dough without tearing. Roll the dough into a crust shape or press into a pizza pan.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat2.5g
Saturated Fat0g
Cholesterol0mg
Sodium220mg
Total Carbohydrate41g
Dietary Fiber2g
Sugars0g
Protein7g