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Basic Pizza Dough

Female hands kneading dough

Basic Pizza Dough
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This basic pizza dough makes a delicious crust and requires no kneading.
  • CourseAppetizer, Main Dish
  • CuisineVegan, Vegetarian
Servings Prep Time
3 10-inch crusts 20 minutes
Passive Time
1 1/2 hours
Servings Prep Time
3 10-inch crusts 20 minutes
Passive Time
1 1/2 hours
Basic Pizza Dough
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This basic pizza dough makes a delicious crust and requires no kneading.
  • CourseAppetizer, Main Dish
  • CuisineVegan, Vegetarian
Servings Prep Time
3 10-inch crusts 20 minutes
Passive Time
1 1/2 hours
Servings Prep Time
3 10-inch crusts 20 minutes
Passive Time
1 1/2 hours
Ingredients
  • 2 2/3 cups unbleached bread flour
  • 1 additional Tbsp unbleached bread flour
  • 1/2 tsp instant yeast
  • 1 Tbsp sugar (or 3/4 Tbsp honey)
  • 1 cup warm water
  • 1 additional Tbsp warm water
  • 1 Tbsp extra virgin olive oil
Servings: 10-inch crusts
Units:
Instructions
  1. Combine all ingredients in a mixing bowl. If you're using your hands, squash the ingredients through your fingers until they are well mixed. If you're using a stand mixer or food processor, mix at low speed for about 1 minute. The dough will be very sticky. Set aside, covered, for 5 minutes so that the flour in the mixture becomes fully hydrated.
  2. If you're using your hands, sprinkle them with olive oil and press the dough through your fingers in the bowl until it becomes a soft, coherent, and slightly less sticky mass. If you're using a stand mixer or food processor, mix at medium-low speed until dough coheres in a single mass. It will still be pretty sticky.
  3. On your bread board or a plastic sheet, pour about a Tbsp. of olive oil and then oil your hands again. Scrape the dough onto the board/sheet, stretch it out, then fold both ends into the middle. Rotate the dough a quarter turn and stretch and fold again. Do this two more times until you have rotated and stretched the dough in four directions.
  4. If you will be baking today, put 1/3 of the dough into a greased bowl and cover tightly. Divide the rest of the dough into two freezer bags; put a little olive oil in them before adding the dough so it doesn't stick. Store these in the fridge for up to 4 days or in the freezer for up to 3 months.
  5. Dough that will be used today can rise on the countertop. It will take about 1 1/2 hours for it to double in size.
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