One of the Best Pizza Doughs

The Best Pizza Dough

This is one of the best pizza doughs I have come across. I started making homemade pizza once a week, so I’ve been trying different recipes, and so far, this one has had the best results. 

This is not a sourdough dough (surprisingly), but I’m going to get to that someday!

This dough is so fluffy and makes a beautiful pizza! It’s slightly sweet but is also perfectly salty. This dough is great by itself, but I have also done different variations, which I will share down below. 

This original recipe comes from JoyFoodSunshine. I’ll link the recipe here. Her site is very nice, and can’t wait to try some other recipes!

Ingredients:

• 2 cups warm water

• 2 Tbsp sugar

• 2 Tbsp active dry yeast

• 2 Tbsp Olive Oil (I sometimes use Avacado instead) 

• 4-5 cups flour

• 2 tsp salt

Instructions:

In a bowl, add the water, sugar, and yeast, give it a little mix and let bubble and foam for 5-10 minutes.

If it does not foam or bubble, the yeast is dead, and the dough will not come out nice.

Add the oil and flour, and mix. You can knead it in the bowl or pour it out on the counter. Knead till the dough is smooth. Oil the bowl and let rest. The more time you let it rise, the more beautiful your pizza will be. But I’ve done as little as 30 minutes and was totally fine. 

You can let it rise till double, then wrap it up and stick it in the fridge for another day. I made the dough on a Friday and didn’t use it till the next Tuesday, and came out perfectly!

Notes and Variations:

• I’ve done 2 cups bread flour + 2 cups AP flour

• 1.5 cups bread flour + ½ cup einkorn flour + 2 cups AP flour

• Add both dried and fresh basil and parsley. 

• I double the recipe, so the numbers are for the doubled version.

• The first variation was delightful and rose beautifully. But the second variation was something else. It rose so much and had a nice golden color (probably from the einkorn flour). The weather also plays into the rising factor, it was quite humid when I tested it.

• If you’re not sure your yeast is still good, test it before baking

• I usually make two pizzas out of the doubled recipes. I use a 16 in pizza pan and a 12 in cast iron. I have also used a rectangle cake pan. Pretty much anything you have will work, but it will make a difference in the end result. 

~Becky 🙂