Flour, salt, yeast, water. The tools of a bread maker may appear simple, but homemade pizza dough is just one example of how this basic list of ingredients is transformed into a light and comforting meal. Yes! I said light. Although I can eat a large pizza, I will restrain myself…but just this once!
I have varied this recipe so many times over the years that it was hard to settle on just one recipe as each version suits a very different purpose. Instead of picking just one, I am opting to provide two recipes (a lunch portion and a dinner portion) and two methods of rising (the overnight method and the refrigerator method). The first one will give you some options based on how hungry you are. The second is a timing issue – the overnight method is more immediate, allowing you to feast the next morning if you like…breakfast pizza, anyone!
Lunch Portion Dinner Portion
1/3 cup all-purpose flour 1/2 cup all-purpose flour
1/8 teaspoon active dry yeast 1/4 teaspoon active dry yeast
1/8 teaspoon salt 1/4 teaspoon salt
2½ – 3 tablespoons warm water 3 – 3½ tablespoons warm water
1. Place all ingredients in a bowl and knead until combined. If the dough is to dry, add in the extra water. The dough should be tacky, moist to the touch but dry enough that it doesn’t stick to you!
2. In a separate bowl coated with 1-2 drops of olive oil, roll the dough in the oil to coat. Top the bowl with plastic wrap and set aside to rise using one of the following options:
Overnight: leave the dough to rise overnight in a cool, dry place.
Refrigerator: let the dough rise in the fridge for at least 24 hours (48 hours is preferable).
3. After the dough has risen, preheat the oven to 350°. Flour the board, a rolling pin, and the dough and roll the dough into an 8-10” pizza. Generously flour the bottom of the dough so that it doesn’t stick to the pan when baking. Dock the dough with a fork to allow for air and steam to vent while the dough is baking. Bake in a 350° oven for 5-10 minutes or until the dough is golden in color and tapping it yields a hollow sound.
4. Preheat the broiler to High. Top the dough with your favorite toppings and broil on High for 5-10 minutes or until the cheese has melted….assuming you are using cheese, that is!
Storing Pizza Dough: Once risen, dough will keep in the refrigerator for up to 2 days. Wrap in saran wrap after the overnight rising (or after the first 24 hours if using the refrigerator method).