Making pizza dough
I created a video video, where I show you how a simple easy, step by step recipe to make pizza dough.
My name is Albert Grande. My website is pizzatherapy.com. Pizza Therapy is all about eating pizza, making pizza and loving pizza!
I’m on a mission. I want everyone to make pizza! Now this is a very basic, simple recipe for the first-time pizza maker.
Pizza Dough Ingredients
Here is the dough recipe.
There are only 4 ingredients needed:
Flour, Salt, Water and Yeast. That’s all you need to make homemade pizza.
The ingredient amounts are as follows. You will need.
4 cups of flour, 1 and ½ cups of water, a teaspoon of yeast and a teaspoon of salt.
Here are the steps:
- In a mixing bowl add 4 cups of flour.
- 2.Add the dry ingredients and mix.
- Then add the water and mix. Use a fork to mix the dough. After the dough, has been mixed thoroughly combined turn out the mixture onto a mixing surface.
- Dust your hands with a little flour and knead the mixture for 5-8 minutes until the mixture in silky smooth.
- Take the dough ball and put in a bowl drizzled with a little olive oil or zip lock bag and refrigerate overnight. If you use a zip lock, make sure you leave the end open. The dough ball will increase in size and give off gas as it grows.
Pizza Dough Rising
Understand that the yeast is a living organism and as you add the ingredients you will be activating the yeast.
The most important tip is to let the dough activate overnight, as this will increase the taste of the dough.
This recipe will make 3-4 medium sized pizzas. You can easily keep the dough in the fridge like this for 3-4 days. If you are making dough for later, you can also freeze the dough.
When you take out the dough, let it warm up to room temperature before you make your pizza.
Here is the video:
For more pizza making tips, tricks, pizza tales and more just visit pizzatherapy.com and sign up for my newsletter Pizza News and get a copy of the Pizza Therapy Mini Pizza Book. Just go to pizzatherapy.com or go to: pizzatherapy.com/subscribe
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Why was the type of flour not given or the yeast. Baking temp not given either? Nor the temp of the water. Hard water or soft water? What weight for each pizza.? Lots of critical information missing for the uninformed.
The flour and yeast is up to you. You can use a 50/50 mixture of all purpose and bread flour. I am not sure what yeast is available in your area, but any good yeast will work. Baking temperature should be as hot as possible: 500+ Degree F (260 C.+). I will put out another video explaining this. I talk about this when you sign up for my mailing list. Any flour that tastes good to you is what I recommend. A great flour I have been using is discussed in this post: http://pizzatherapy.com/tony-gemignani-explains-how-caputo-americana-flour-was-developed/ Thanks for the questions. I need to make more videos that answer your questions. Thanks for the reminder!
Thanks, but I prefer starter, to dry yeast. I think starter also benefits from more than one day in fridge. I rotate among two Italian starters, in addition to the popular San Francisco sour dough starter.
Pizza on Earth,
Thanks for the great tips. I have a hard time waiting 2 days because I want to eat my pizza ASAP! Seriously though, I have tried 2 and 3 day ferments with good results.
I recently recieved an email from Rocco. Here’s what he said:
I am full blooded Italian and
Have been making my moms
Bread for 30 years. Your
Pizza dough recipe intriged
Me. What can I say, so simple
Soo good. I made spinach
Calzones for the family
They loved it
Thanks