|Susan's Pizza Dough Video
||Susan's No-Knead Pizza Dough: recipe
Susan's Quick Pizza Video: recipe
Susan's Pizza DoughRecipe will make three 12-inch pizzas.
Freely use this recipe for your enjoyment, but please do not republish.
|Measure (USA)||Ingredients||Metric Equivalents*|
|½ cup (4 fl. oz.)||Water (90-100°F)||120 ml at 32-38°C|
|2 teaspoons||Active dry yeast||10 ml|
|1 teaspoon||Sugar||5 ml|
|1½ lbs. (~5 cups*)||Bread flour||680 grams|
|2 teaspoons||Kosher salt||10 ml|
|1 tablespoon||Olive oil||15 ml|
|1¼ cups (10 fl. oz.)||Water||300 ml|
- Sprinkle yeast on top of water, sprinkle sugar on yeast and stir gently. Let sit until foamy, 15-20 minutes.
- Measure flour, salt and oil into a large bowl. Add the yeast mixture and remaining water. Stir to incorporate.
- Scoop the dough mixture onto table or countertop for kneading.
- Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process.
- Round the dough and place back in bowl. Cover and let rise until doubled. Take dough out of bowl and divide into pieces.
- Round, flour generously and cover. Let rest until risen 1½ times in size. Pizza Dough is ready to use.
- For a quicker dough method, check out my Quick Pizza Video and recipe.
Pizza Preparation and Baking
- Preheat oven to 400°F. If using a pizza stone, let it preheat in the oven as per instructions. For information on baking without a stone, see my article and video, No Pizza Stone, No Problem!
- Stretch one piece of dough into desired shape. Place the dough on a peel sprinkled with cornmeal or flour.
- For traditional pizza, top with Susan's Pizza Sauce and shredded mozzarella cheese. Other toppings may be added at this point. If using fresh sausage, make sure that it is fully cooked before using as a pizza topping.
- For non-sauce based pizza, try Susan's Roasted Veggie Pizza or toppings of your choice. Brush olive oil over the top of the dough and place desired toppings. Be careful not to make the topping too thick as it won't bake properly. If you are using a peel, be careful not to get oil on the peel.
- Slide the pizza onto the pre-heated pizza stone and bake for 20-30 minutes.
- If not using a pizza stone: place dough on a large oiled baking sheet and apply toppings. Bake as above.
- The pizza is ready when the bottom is nicely browned and the sauce is bubbling through the melted cheese on the top.
- Metric equivalents are approximate.
- You can substitue any uniodized salt for the Kosher salt.
- Quantity of water may fluctuate due to ambient humidity.
- Water temperature will depend on room temperature. The goal is to have a final dough temperature of around 80°F. On a hot day, cooler water should be used.
For more information on yeast doughs, please see the following articles on Susan's Blog: