Homemade Pizza Dough Recipe

This homemade pizza dough recipe uses a stand mixer to make three one-pound dough balls for immediate use or refrigeration overnight.

Course Bread

Cuisine Italian

Prep Time 20

Rising Time 1

Total Time 1 20

Servings 1-pound dough balls

Calories 1148

Equipment

1 Stand Mixer with Dough Hook use the dough hook attachment
2 Mixing Bowl one for the flour mixture and one large bowl for proofing
1 Measuring Cups and Spoons
1 Silicone Spatula for scraping the sticky dough
1 Bench Scraper for dividing the dough
1 Rolling Pin optional, for rolling out the dough
1 Kitchen Scale optional, for checking one-pound portions
1 Plastic Wrap for covering the proofing bowl; a clean kitchen towel may be used instead

In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let the mixture sit for a few minutes, until frothy, then add the vegetable oil.
2 1/2 cups water, 1/4 cup sugar, 3 teaspoons instant yeast, 1/4 cup vegetable oil
In a separate bowl, combine the flour and salt. Add the flour mixture to the yeast mixture 1/2 cup at a time, mixing well after each addition. Continue until the dough can be pulled away from the sides of the bowl with a spatula. The exact amount of flour may vary; the dough should still be quite sticky and cling to your fingers when pulled apart.
6 cups all-purpose flour, 2 teaspoons salt
Grease a large bowl, then scrape the dough into it. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled, about 1 hour.
Turn the dough onto a well-floured work surface. Pull the edges around and underneath to create a smooth ball. Divide the dough into 3 equal portions; each ball will weigh approximately 1 pound.
Roll out a portion to use in your favorite pizza recipe, or refrigerate the dough until needed. The dough can be refrigerated for several hours or overnight, but it will continue to rise in the refrigerator, so use it within 24 hours.