Homemade Pizza Dough
This recipe makes three 9 inch pizzas. Perfect for a grill or hot oven. Feel free to use a pizza stone if you have one, but a sheet pan also works as well. Make your dough the same day, or a day ahead. Prepare and gather your toppings. Preheat your oven and/or grill. Top your pizzas, cook, and enjoy!
Ingredients
- 1 lb Pizza or White Flour (approx 450 grams)
- 1-2 tsp salt
- 10-12 ounces warm (75-80°) water
- 1 tsp active dry or instant yeast
Instructions
- Measure flour and salt into a mixing bowl
- Add yeast to the warm water (75-80°F) in another bowl. Mix a little to get rid of the lumps. Let sit for a few minutes or until foamy.
- Stir the water and yeast into the flour mixture. Knead the dough for 3-5 minutes. Wet your hands before kneading.
- Cover and let sit on the counter for 1- 2 hours until it doubles in size. During this proofing time, the dough will rise. If it's cooler in your kitchen (below 70°F), allow it to rise for closer to 2 hours. If it's warmer, it may only take one hour.
- Scrape dough out onto a lightly floured counter and begin shaping your pizza dough balls. Divide the dough into three equal balls for the three 9” crusts. Round them into balls, cover with a towel or plastic wrap, and let rest 1-2 hours or until the dough balls double in size again.
- Heat the oven or grill and pizza stone to 450°F for at least 30 minutes. Make sure your stone is rated for high heat. If using pizza pans, lightly oil.
- While the oven/grill is pre-heating, stretch the dough into 9 inch circles by pressing gently and/or picking up and using gravity to stretch it out.
- BAKING: Place the stretched pizza dough on a lightly oiled baking sheet or a pizza peel (or the back of a baking sheet) if using a preheated stone. Top with your favorite combination of toppings. Bake for 8-15 minutes. Keep a close eye on the pizza. It may take less or more time depending on the diameter and thickness of your dough and your toppings.GRILLING: If using a grill, you can place the stretched out dough on the preheated pizza stone on the grill for 3-4 minutes, then flip it, top it, and finish grilling for another 3-4 minutes.
Notes
Make it ahead!
The dough balls can be made a day in advance, then stored in the fridge tightly wrapped. When ready to use, take them out of the fridge, let them rise for 1-2 hours until doubled in size, then shape.