How to Make Pizza Dough – Tips & Tricks with Chef Tom

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.

In a bowl, add 325 grams of warm water at about 110 degrees.

Add 5 grams of dry active yeast to the water and let it sit for about 5 minutes until foamy.

Add 500 grams of double-aught flour on top of the water.

Add 10 grams of Jacobson's kosher sea salt to the flour.

Using a KitchenAid mixer with a dough hook, mix on second speed for about 60 seconds until a dough ball forms.

Set a timer for 8 minutes and knead the dough until it clears the sides of the bowl.

Transfer the dough ball to an oiled container and cover it with a lid.

Let the dough proof in a warm place until it doubles in size, about 1.5 hours.

Flour the surface and turn out the dough, which will deflate slightly.

Divide the dough into two equal pieces by cutting it down the middle.

Gather each piece of dough into a ball by tucking the edges underneath.

Transfer the dough balls to an oiled sheet pan and cover with plastic wrap to prevent skin formation.

Let the dough balls rest for at least 30 minutes to relax the gluten.

Flour the surface again and begin to shape the dough into pizza skins by pressing around the border for the crust.

Stretch the dough by hand or using gravity, ensuring even thickness throughout.

Optionally toss the dough in the air or roll it out with a rolling pin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens