The Best Pizza Dough
Make this pizza with leftovers from the butternut pasta in recipe 1 of the butternut trilogy series.
Servings: 8 people
Calories: 159kcal
Ingredients
- 1 cup warm water 105°F - 110°F
- 1 packet of active dry yeast
- 1 teaspoon sugar
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons Kosher salt
- 2 1/2 to 3 cups 00 flour or all-purpose flour
Instructions
- In a large bowl, dissolve the yeast and sugar in the warm water for five minutes.
- Add the oil, salt, and then gradually add in the flour while stirring with a spoon.
- Knead the dough in the bowl for a few minutes, adding additional flour if the dough is too sticky.
- When the dough is shiny and smooth, rub olive oil over the dough and on the inside of the bowl. Cover with a clean cloth or plastic wrap and let the dough rise in a warm area for 1 hour.
- After the dough has risen, punch it down and knead for a few minutes more. If making two smaller pizzas, divide the dough in half and form two dough balls. Cover the dough once more for 15 minutes.
- Lightly flour a work surface. Start rolling and stretching out the dough to your desired shape.
- Slide the dough onto a sheet pan or pizza pan. Add your toppings and bake at 450°F until done (10-15 mins.).
Notes
This recipe can also be made in a stand mixer. Use a dough hook and mix on low speed for 5 minutes.
The quantity of flour needed can vary quite a bit depending on a number of environmental factors. You want the dough just past sticky.
Cornmeal can be added to the sheet pan or pizza pan first. To prevent the dough from sticking.
Nutrition
Calories: 159kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Sodium: 583mg | Potassium: 41mg | Fiber: 1g | Calcium: 6mg | Iron: 1.8mg