Basic Pizza Dough

Name: Basic Pizza Dough
Yield: 2 (10 inch) pizzas (aout 1 pound 6 ounces)
Ingredients: 3/4 cup tepid water (about 105°F to 115°F); 1/4 cup tepid whole milk (about 105°F to 115°F); 1/2 ounce active dry yeast (2 [1/4-ounce] packets); 3 cups all-purpose flour; 1 teaspoon kosher salt

Pizza Italian Healthy Vegetarian Bread DIY From Scratch Easy

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2 (10 inch) pizzas (aout 1 pound 6 ounces) Easy

Total: 1 hr Active: 15 mins

19 Ratings

Ingredients (5)

3/4 cup tepid water (about 105°F to 115°F)
1/4 cup tepid whole milk (about 105°F to 115°F)
1/2 ounce active dry yeast (2 [1/4-ounce] packets)
3 cups all-purpose flour
1 teaspoon kosher salt

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Nutritional Information

Calories724
Fat3.37g
Saturated fat0.93g
Trans fat
Carbs147.47g
Fiber6.97g
Sugar2.05g
Protein23.2g
Cholesterol3.05mg
Sodium730.12mg
Nutritional Analysis per serving (2 servings) Powered by

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With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It’s a multi-purpose dough that’s great for pizza, focaccia, calzones, or even cut into strips, topped with crushed aniseseed, and baked for a snack.

Game plan: To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).

Up next: Try your hand at learning How to Make Dumplings with our easy guide.

by Aida Mollenkamp

Instructions

1Combine water and milk in the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
2Combine flour and salt in a large bowl and whisk to aerate and break up any lumps. When yeast is ready, add flour and mix over lowest speed until dough just starts to come together and looks shredded, about 2 minutes.
3Increase speed to medium and continue to mix until dough is elastic and smooth, about 5 to 7 minutes.
4Gather dough into a ball, place in a large, oiled mixing bowl, and turn to coat. Cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 40 minutes. Once the dough has risen, punch it down, then shape and bake it as desired.

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