HOMEMADE PIZZA DOUGH

It sounds so simple, but pizza is my favourite food. There are endless options, and it usually contains my favourite ingredients: bread, tomatoes and cheese. Pizza is one of the most affordable meals you can make when you make it from scratch. What’s the best part? The best part? It’s freezer-friendly, so you can keep some on hand and thaw it at its notice.

What is in HOMEMADE PIZZA DOUGH?

There are many types of pizza dough, but this recipe is simple. It only contains:

• Water
• Yeast
• Sugar
• Salt
• Flour
• Olive Oil

That’s it! Really! This recipe makes a crispy crust on the outside and tenders inside. Using a rolling pin, you can make a pizza crust that looks more like a thin-crust pizza. You can gently stretch the dough by hand. This will create a crispy yet tender crust.

WHAT KIND OF YEAST IS SUITABLE?

These instructions will work with instant or active yeast. My No-Yeast Pizza Dough Recipe is a great option if you want a crust that doesn’t require yeast.

HOW TO FRESHEN PIZZA DOUGH

After shaping the dough into a ball using your hands, oil the dough to prevent it from sticking to the plastic, and wrap it tightly in plastic wrap. The plastic-wrapped dough ball should be placed in a freezer zip-top bag. Label it with the date and time.

HOW TO THAW PIZZA DOUGH

Place frozen pizza dough in the refrigerator one night before you plan to bake it. As it thaws, the dough will rise slightly. Another option is to let the dough thaw at room temperatures for about two hours. Before allowing the dough to thaw, you will need to remove the plastic wrap from the pizza dough. As the dough thaws, place it in an oiled bowl. Cover loosely with a towel.

HOMEMADE PIZZA DOUGH

Making your pizza dough is simple and cheaper than buying it ready-made. You can make a batch and freeze it later.

Prep Time: 1 hour 30 minutes

Cooking Time: 12 minutes

Total Time: 1 hour 42 minutes

INGREDIENTS

• 3/4 cup warm water ($0.00
• 1 teaspoon yeast* ($0.08)
• 1 Tbsp sugar ($0.05)
• 2 cups all-purpose flour ($0.30)
• 1 teaspoon salt ($0.03)
• 1 Tbsp olive oil ($0.16)

INSTRUCTIONS

• In warm water, dissolve the yeast and sugar. Let the yeast water sit for 5 minutes or until it forms a thick foam layer.
• While the yeast is rising, combine 1 cup of flour with the salt in a large bowl. Stir well to combine.
• Mix the olive oil and yeast water. Then, add the mixture to the bowl along with the flour. Add 1/4 to 1/2 cup flour to the bowl until you have a dough ball that cannot be stirred with a spoon.
• Turn it out onto a floured surface to prevent the dough from sticking. Knead for 5 minutes, adding flour as needed.
• You have three choices: you can use the dough immediately (one hour after it has been kneaded), tomorrow (allowing it rests in the fridge overnight), or within one month (freezing it).

TO USE THE PIZZA DOUGH THE SAME DAY

• The kneaded dough should be returned to the bowl. Drizzle some oil in the bowl and then turn the dough over to coat with oil. The dough should be covered loosely. Let it rise for at least one hour in warm places or until it doubles in volume.
• Once the dough has risen, roll it out into a 14- to 16-inch circle. Place on a pizza pan and top with your favourite toppings and sauce. Bake the pizza for 10-12 minutes in a preheated oven at 450oF until golden brown.

TO USE THE PIZZA DOUGH THE NEXT DAY

• The dough will be more flavorful if it is allowed to proof in the fridge for between 18 and 24 hours. Make a ball of dough and then coat it with oil. Cover the bowl with plastic wrap and let it rest for between 18-24 hours. Before stretching, topping, or baking, let the dough come to room temperature.

IN FUTURE USE, FREEZE THE DOUGH

• Make a ball from the kneaded dough, oil it, wrap it in plastic wrap and place it in a freezer bag. The dough can be placed on the counter for 1 hour before being used. Before stretching, topping, or baking, the dough should be at room temp.

NOTES

*Active dry or instant yeast nutrition

Serving Size: 1 Serving Calories: 272.05 Kcal Carbohydrates 51.13 G Protein: 6.85 G Fat: 4.05g Sodium 591.85 mg Fiber 1.98g