Pizza Dough Recipe -- The Frugal Chef

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.

Measure 1000 g of all-purpose white flour into a bowl.

Add 20 g of kosher salt to the flour.

Measure 2 g of active yeast and set aside.

Measure 700 g of water at 90 to 95°F and set aside.

Seal 2 tablespoons of the measured water and place it in a bowl with the yeast to activate.

Mix the flour with your hands to form a dough, ensuring it is just wet enough to release gluten without kneading.

Cover the dough and let it rest for 20 minutes.

After 20 minutes, sprinkle the salt over the dough and add the activated yeast.

Fold and pinch the dough to incorporate the yeast and salt, wetting hands as necessary to prevent sticking.

Let the dough rest for 45 minutes, covered.

After 45 minutes, transfer the dough to an oiled bowl, adding a little olive oil on top.

Cover the bowl and let the dough rise in a draft-free area for 4 to 5 hours until doubled in size.

Once risen, dump the dough onto a floured board and cut it into 4 or 5 pieces, depending on desired thickness.

Form each piece into a ball by squeezing the bottom and allow them to sit for 20 minutes.

To cook, stretch the dough with hands or a rolling pin and bake in a very high oven for 9 to 13 minutes.

Wrap any unused dough in plastic and refrigerate until ready to use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens