Basic Pizza Dough that is easy to put together and makes the perfect base for your pizzas! With just a few ingredients this dough is ready in minutes!
Did you know I make pizza? I make it a lot! Almost every Saturday night I make pizza no matter if we are home or on vacation. The kids really look forward to it so I indulge them and myself! 🙂
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Yep 4! There are six of us and we love our pizza!
I normally have almost a whole pizza left but it works great for lunches for the kids at school or leftovers or midnight snacks!
So I am super exited because my in-laws and nephews are coming to visit from Italy this week!
- this is after the yeast and the water have been mixed and setting for five minutes
We love to eat pizza when we are in Italy and I think when I was there in December for two weeks I ate it like 8 times. Can. Not. Get. Enough!
I would have to say about a two years or so ago I started to use this recipe to make my pizzas.
I found it somewhere on the Internet and of course can not find it now, so if you recognize it let me know! I always made the dough the exact same way until recently.
I used to use only active dry yeast. The Red Star has both but I have been using the quick rising yeast so I can have the dough put together and ready to go into the oven in like 10 minutes!
That is essential for me when I have hungry kids all standing at my feet pulling my cloths needing to be feed IMMEDIATELY!
Can you freeze the dough?
- Yes you can! I pre-make this dough a lot. I’ll divide it up and place it in freezer bags.
- The day I want to use it, I’ll just pull it out of the freezer and let it come to room temperature, about a few hours!
- Next I sprinkle some flour on my countertop and roll out the dough!
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- 1 1/4 oz. packet quick rise yeast,
- 1 1/4 cup water, warm
- 3 to 3 1/2 cups all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- In mixing bowl add yeast and water. Using whisk mix them together. Rest for 5 minutes.
- Using your dough hook add 2 cups flour and mix on low.
- Add oil and salt and continue to mix.
- Add the remaining flour a 1/2 cup at a time till all is incorporated.
- Dust counter top with flour and dump ball out of the mixing bowl.
- With flour covered hands work the dough till you have a nice smooth ball.
- Rest for 5 minutes and ENJOY!!!
- Makes 2 9" Pizzas
Active dry yeast can be substituted for the quick rise yeast. You will need to let your dough rise for 4 to 6 hours.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 3199mgCarbohydrates: 507gFiber: 22gSugar: 2gProtein: 74g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice