To create pizza dough, you will require flour, water, yeast and oil. Be sure to combine all the ingredients well and knead until your dough becomes smooth and elastic.

The ideal texture for dough should be tacky but not sticky; if necessary, add additional flour.

Your dough should rise within 10-15 minutes. If it doesn’t, your yeast may have died off and should be replaced with fresh active yeast for best results.

Ingredients

Water, yeast, salt and oil are required for creating pizza dough. A small amount of sugar also helps activate the yeast.

Most recipes require all-purpose flour as an economical and widely accessible ingredient that produces soft and chewy crusts. If you want an authentic Neapolitan experience, bread flour or “00” pizza flour (with higher protein content than all-purpose) could produce even better results.

Hydration is commonly expressed using baker’s percentages; that is, ingredients are expressed as a percent of total flour weight. This language makes communicating recipes to bakers much simpler and provides them with an easy means of comparison and scaling.

Refrigerating pizza dough for later use is easy if it is wrapped in plastic and labeled with its date. Airtight containers may also be used to store frozen dough.

Preparation

An accurate kitchen scale will ensure you use the correct quantities of each ingredient when baking bread and pizza dough recipes, and allows you to compare two recipes and make adjustments based on flour type, moisture content and environmental conditions. Weighing is also useful when comparing two similar recipes side-by-side and making comparisons between them.

Combine the yeast with all other ingredients in a large bowl and stir to create a shaggy mass. As needed, add more water or flour as necessary until the dough becomes soft and pliable – it might require adding additional steps such as additional liquid.

Cover the bowl and place in a warm location until your dough has doubled in volume, about an hour. At this stage, either make pizza immediately, refrigerate for later baking, or freeze.

Kneading

Kneading strengthens the gluten strands, giving pizza dough its light texture and airy appearance. Strong gluten fibers also hold in place the air bubbles produced by yeast during this step, giving your finished dough its light texture and springy quality.

Knead the dough until it reaches a smooth, elastic state to achieve sufficient strength. You will know it has been sufficiently kneaded when you can stretch your finger across it without it breaking apart!

Once the dough is ready to rise, lightly oil a large bowl and place the ball of dough inside it. Cover the bowl and leave in a warm draft-free place until its size doubles within one hour – this may take as much as 24 hours!

Proofing

Pizza dough requires long, cold fermentation in order to develop its signature flavors and textures that create its signature crust. For optimal results, allow the dough to chill overnight in the fridge before shaping into pizzas.

Warm water should be added to activate yeast, but should not become so hot that it kills it. A teaspoon of sugar is then added to the proofing mixture so the yeast have something tasty to feed off of and speed up activation.

Once your yeast has been activated, combine flour and salt using either hand mixing or with a stand mixer fitted with the dough hook. Knead the dough to form a smooth yet slightly tacky ball; if too sticky add more flour; just be mindful to not make it stiff and difficult to work with!

Baking

During long, cold fermentation, enzymes in the dough and yeast convert starches found in flour into sugars that add flavor and browning. Furthermore, gluten relaxes during this period making it easier for stretching.

Before measuring ingredients, ensure they have the appropriate amounts. A digital scale may also make this easier.
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Bread flour should always be used when making pizza; its higher protein content provides additional structure to your dough and creates better crusts. If you don’t have bread flour on hand, a mix of all-purpose and whole wheat flour could work, with subpar results for crust. Instant yeast may also be substituted for active dry yeast (as long as proofing time doesn’t increase significantly) without losing effectiveness; expired yeast won’t.