This pizza dough is exactly like the one I remember helping my Italian grandmother make as a kid. It's light, fluffy and very easy to bring together if your are looking for a simple Sunday night dinner. Just add a big salad to round off your meal and you'll be starting the week off on the right foot.
- 1 1/2 cups water (100-110 degrees Fahrenheit or 38-43 degrees Celsius)
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons or 8 grams) Active Dry Yeast
- 2 tablespoons extra-virgin olive oil
- 570 grams all purpose flour (or roughly 4 1/8 cups)
- 1 1/2 teaspoons kosher salt
Prepare yeast. In the bowl of a stand mixer add the warm water (100-110 degrees Fahrenheit or 38-43 degrees Celsius) and sugar making sure to fully dissolve the sugar. Next add in the packet of yeast. Stir to combine and let rest until the mixture begins to foam, 5-7 minutes.
Prepare the flour. Meanwhile in a separate bowl add the flour and whisk in the salt.
Add olive oil. When the yeast mixture has become foamy, add the olive oil and stir.
Add flour to yeast mixture. Set the bowl with the yeast mixture onto your stand mixer. Attach the dough hook and set the speed to low and begin adding spoonfuls of the flour mixture to the yeast mixture until fully incorporated. Next increase the speed of the stand mixer to medium and let the machine knead the dough for 5-10 minutes.
Check for the right consistency. When the dough is ready, it should be soft and not sticky. A good gauge for readiness is when the bowl of your stand mixer is "clean" with no residual flour in it.
Remove from bowl. Remove the dough from the mixing bowl and knead for 5 minutes by hand. This step is not necessary as the stand mixer already did most of the work, but it's a step I enjoy because I can adjust the consistency if a bit more flour is needed.
Shape the dough. Once kneaded, shape the dough into a ball, drizzle with olive oil and put back into the oiled bowl of the stand mixer. Cover with parchment paper (so that the dough does not stick) and a damp tea towel and let rise in a warm corner of your kitchen for 2 hours or until doubled in size. I like to let it rise in the oven with the oven light on or in the microwave.
After rising. Once doubled in size, it's time to prepare the pizza.
Prepare the pizza. Preheat the oven to 450 degrees Fahrenheit. After the dough has risen, divide in two. Oil the pans and begin by stretching the dough onto the pan with your hands. This is an exercise in patience! If the dough is not spreading easily, let it sit for 5-10 minutes to relax the gluten in the flour and try again. Never use a rolling pin to spread and stretch the dough because you will deflate all the bubbles in the dough and your pizza will be dense rather than light and fluffy.
Add your toppings. Add the toppings of your choice to create your pizza. Once you've dressed the pizza, let it sit at room temperature for 15 minutes. This will give the dough one last chance to rise slightly so that the pizza will be thick and fluffy. Then bake the pizza on the lower rack of the oven for 13-15 minutes or until the bottom is lightly golden brown.
- Prep Time: 155 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Oven
- Cuisine: Italian
Keywords: pizza, Italian pizza, Sunday dinner