There’s nothing like delicious, flaky homemade pizza dough.
Our All-Purpose Pizza Dough is a delicious pizza crust recipe that will transform you into an Italian culinary expert.
Dough will be soft and the gluten will not yet be fully developed at this point.
If using an electric mixer, increase speed to medium; mix 2 minutes longer.
Mix long enough to form a smooth, supple dough, about 3 minutes.
If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix.
If dough is wet and sticky, sprinkle in more flour as you mix.
Dough should be tacky but not sticky.
Lightly coat an 8-quart bowl with cooking spray or oil.
Form dough in a smooth ball and place in bowl, turning once to coat surface with oil.
Cover bowl with plastic wrap, without letting wrap touch surface of dough.
Let dough stand at room temperature for 30 minutes.
Then refrigerate dough overnight or up to 3 days.
Two hours before assembling the pizzas, remove chilled dough from refrigerator.
Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil.
Cut dough in four portions.
Form each portion in a smooth round ball.
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Place each ball of dough on prepared baking sheet.
Lightly mist with cooking spray, then lightly cover with plastic wrap.
Let dough stand to come to room temperature.
Allow at least 45 minutes for the oven and stone to heat.
Shape all the dough at once, then set them aside on a counter.
If the dough contracts during standing, gently tug it back in shape just before topping.
To make pizzas, follow the recipe directions for Marinated Artichoke Pizza and/or Mushroom-Garlic Pizza.
Seal, label, and freeze up to 3 months.
Thaw in refrigerator before using.
Mist the paper with cooking/baking spray, then prepare the pizza on the paper.
Transfer the pizza and the parchment paper to the heated baking sheet.
Parchment Tip:
Closely watch pizzas that are layered on parchment paper while baking.
The high heat from the oven can cause some papers to ignite.
Carefully read labels and instructions with paper to avoid using papers in a hot oven that could cause fires.
2,000 calories a day is used for general nutrition advice.
