Pizza Dough
Description
This classic pizza dough recipe delivers a perfect balance of crispiness and chewiness, making it the ideal base for your favorite toppings. The dough is made with simple pantry staples like flour, yeast, and eggs, ensuring a rich flavor and tender texture. It rises beautifully, creating an airy crumb that holds sauces and cheeses without becoming soggy. Whether you are hosting a game night dinner or enjoying a casual weeknight meal, this versatile dough allows you to customize every slice. It is easy to prepare, requiring just a bit of patience for rising, and results in a restaurant-quality pizza right in your own home.Ingredients
Directions
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In a small bowl, combine the sugar, dry yeast, and warm water. Let stand for 10 minutes until foamy.
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Place flour, eggs, and salt into the bowl of a food processor.
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Turn on the processor and pour in the yeast mixture. Process until the dough leaves the sides of the bowl, then process for 45 seconds more.
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Alternatively, by hand: Mix yeast mixture and eggs in a large bowl. Add flour and salt, stirring until dough pulls from the sides. Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
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Place the dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
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Punch down the dough and divide into 4 pieces for thin crusts or 2 pieces for thick crusts.
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Press dough into a 12-inch round. Lay on a pizza pan or cookie sheet oiled with 1 teaspoon olive oil.
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Add desired toppings and bake on the lowest rack in the oven at 500&# 194;°F (260ðC) for 10 to 12 minutes, or until cheese is completely melted.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1475.0kcal
- % Daily Value *
- Total Fat 34.3g53%
- Saturated Fat 5.9g30%
- Cholesterol 186.5mg63%
- Sodium 9950.4mg415%
- Total Carbohydrate 245.9g82%
- Dietary Fiber 9.6g39%
- Sugars 2.8g
- Protein 39.0g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use water that is warm to the touch (about 105-110ðF) to activate the yeast without killing it.
If using a food processor, scraping down the sides may be necessary to ensure even mixing.
For a crispier crust, preheat your pizza pan or stone in the oven before adding the dough.
Dough can be refrigerated for up to 24 hours for a deeper flavor, but allow it to come to room temperature before shaping.
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