Pizza Dough – Fast From Scratch!

Pizza Dough – Fast From Scratch!

Pizza for Two
Scale out 9 oz. of bread flour (about 1¾ cups) in a medium sized mixing bowl. Add 1
teaspoon of yeast and pour ¾ of a cup warm water over the yeast. [I like to use spring
water]. Add ½ teaspoon of sugar and 1 teaspoon of
Kosher salt [or other uniodized salt]. Try to not put the salt directly on the yeast.
Let this sit for 30 seconds to allow the yeast to soften.
Stir all of the ingredients until the mixture begins to hold together. This is the point
to add a little water if the dough seems dry or a little flour if the dough seems too wet.
Use your hands to make this into a dough. Knead the dough vigorously for 2-3 minutes,
lightly flouring the surface as necessary. Try not to add too much flour during kneading.
The more vigorously you knead the dough, the better developed your dough will be.
Round the dough by folding the edges towards the center, while stretching it at the same
time. You want to create a smooth, tight surface to the dough so that it can hold in the gas
produced by the yeast. Place the dough back in the bowl, cover, and
allow it to rise. If your kitchen is cool, you can place the bowl in a pan half filled
with warm water. After 40-60 minutes the dough should be risen
to about double in size. A floured finger should leave an indentation when gently pressed
into the dough. Take the dough out of the bowl, onto your
work surface. Cut the dough in half and round each piece
as before. Try not to use too much flour while rounding the dough. Pinch the dough to seal. Pour a little olive oil on a sheet pan and roll each piece of dough in the oil. Cover with plastic wrap and let rest for 15-20 minutes. You can use a sheet pan lined with foil for
easier cleanup. Time to make the pizzas!
Spread out each piece of dough with your fingertips onto the sheet pan. If the dough resists stretching
to much, recover and let it rest another 10 minutes. Never try to stretch dough that has
just been rounded or kneaded – the gluten will be too tight.
When the pizzas are the desired size, put on your favorite toppings. Here, I am using
my sweet tomato sauce, shredded mozzarella, pepperoni, parsley and a dash of coarse grind
pepper. I also made another batch with sautéed mushrooms.
These are ready to bake. Bake them in a 400º F oven for about 20 minutes.
These are done. Remove them from the pan. Time to slice and
eat! Mmmm. Here’s a look at the mushroom pizza.
Goes great with beer on a Friday night. Happy baking!

27 thoughts on “Pizza Dough – Fast From Scratch!”

  1. Wow amazing and thanks a lot!
    I made pizza a few days ago but it was not delicious so i have tried as your dough recipe again.
    Really delicious!!!

  2. Hi Susan,

    I've enjoyed the couple of cooking videos you have produced on making pizza. I have a quick question though. If we wanted to freeze some of the dough at what point should that be done? Also, what is the process of unthawing the dough? Thanks in advance.

  3. I'm going to try your recipe. I love making pizza but I'm still using the same recipe I started with, but I don't really love it. I'm going to try your recipe. Looks yummy!! Thanks!

  4. My Goodness, I´m sure it´s delicious!!Perfect!
    Thanks to you I now make pizza at home, but it´s difficult to make it so tender as you…Mine it´s a little more crispy…sometimes too much,haahaha,a little tough, but delicious the same way. I also make your recipe sauce at home 🙂

  5. I made the pizza dough for two. It was easy and delicious! I've never made pizza dough before and was worried that it would not turn out. Can I make the pizza dough ahead? What do I do to do that?

  6. That's not pizza for two, that's two pizzas. Two good looking pizzas. Thanks for the dough tutorial, how about one on your sweet pizzas sauce with some Choplin in the background?

  7. May i know what's the difference between this dough recipe compare to the previous dough recipe? I really cannot decide which recipe to follow now @@

  8. I hope you didn't just cut your pizza on your baking stone? :O Might try this dough recipe out tonight.

  9. Great job, easy & straightforward explanation and your recipes is easy to follow..
    Really appreciated…
    Thanks Susan
    Fahad from KSA

  10. I hadn't made homemade dough prior to watching this video and Susan made it seem easy.  I've been making this pizza dough recipe since last summer and it works well each time.  It's really easy to split this dough and make mini deep dish pizzas, also.  There's another video for that.

  11. I am a beginner in making pizza. I'd failed several times dealing with the dough before I could find your video. This recipe is great, delicious and easy to follow. Thank you so much :).
    Annie from Vietnam

  12. Great video, it answered a lot of the questions I had, which other videos didn't. Could you explain why its important to use uniodized salt? Is it just for some health reasons, or does the iodine affect the dough or yeast in some way? Thanks

  13. Just a couple of things I noticed on the Pizza Home page on your website…. 'Quick Pizza' is a broken link. For the 'Pizza Dough' page, in the metric table, the temperatures still say Farenheit, even though they've been converted to Celsius.

  14. Hey, Susan, something weir happens everytime a make pizzas (with every dough recipes i've tried), the bottom of the dough stay very crispy (at the point that its hard for knife to cut it), I dont know what is going on. Is it the oven temperature? i need to pre heat the oven?
    I'm from Brazil, so sorry for my bad english. And I have to thank you for every recipe in the channel, You have teached me a lot.

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