The Best Pizza Dough Recipe I Taste of Home

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Start by thinking about pizza and the toppings you love.

Experiment with different types of flour: bread flour, all-purpose flour, and Italian double zero flour.

Use Italian double zero flour for a silky and smooth dough with a unique texture.

All-purpose flour is a viable substitute for double zero flour.

You can substitute a quarter to half a cup of whole wheat flour for a more rustic crust.

Customize the dough by adding fresh or dried basil, oregano, or substituting sea salt with onion salt or garlic salt.

When making the dough, it will look shaggy and sticky at first; keep adding flour until it comes together.

Turn the dough out onto a surface and knead until it becomes smooth and elastic.

It's hard to over-knead the dough; work it well until the texture changes.

To check if the dough is kneaded enough, roll it into a ball; it should be smooth with no dimples or tearing.

Refrigerate the dough overnight to hydrate the flour and relax the gluten.

After chilling, let the dough sit at room temperature for about 30 minutes to become pliable.

This dough can be used for various styles of pizza, including deep dish and calzones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens