Ingredients
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2 1/2 cup Waterwarm water Not Hot
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1/4 cup Sugar
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3 teaspoons instant Yeast
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1/4 cup Vegetable Oil
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6 cups All Purpose Flour
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2 tsp Salt
Directions
This pizza dough is the best my husband and I have tried. And we have tried many over the years. This is so light and has tons of flavor. Its very quick and easy to make you will want to have pizza once a week.
We are a pizza loving family. And for years, We searched and searched and searched for the perfect pizza dough recipe. We tried dozens, or more. And while some were good, none of them were the perfect until now.
- This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1lb ball of dough, but in all honesty, I usually like my pizza a little more on the thin side. You can also make a deep dish pizza using slightly more than one ball. Don’t need this much dough? It is easy to cut recipe in half, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense.
Steps
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1
Done
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InstructionsIn the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil. |
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2
Done
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In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart. |
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3
Done
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Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour. |
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4
Done
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Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough. |
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5
Done
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Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours. |
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6
Done
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To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.) |
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7
Done
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Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes. |
