New Classic Pizza Dough

This classic pizza dough recipe delivers the perfect balance of chewy texture and airy crispness that defines authentic Italian pizza. Made with simple pantry staples like all-purpose flour, olive oil, and active dry yeast, it creates a sturdy yet tender crust capable of holding your favorite toppings. The process involves a brief kneading stage followed by a slow rise, allowing the gluten to develop fully for that signature stretch. Whether you are hosting a game night dinner or enjoying a quiet weekday meal, this dough provides a fresh-from-the-oven experience. It pairs beautifully with rich tomato sauces, melted mozzarella, or fresh basil, making it a reliable foundation for endless culinary creativity in your home kitchen.

Cuisine: Italian

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 79.7

Dietary: Vegetarian

Description

This classic pizza dough recipe delivers the perfect balance of chewy texture and airy crispness that defines authentic Italian pizza. Made with simple pantry staples like all-purpose flour, olive oil, and active dry yeast, it creates a sturdy yet tender crust capable of holding your favorite toppings. The process involves a brief kneading stage followed by a slow rise, allowing the gluten to develop fully for that signature stretch. Whether you are hosting a game night dinner or enjoying a quiet weekday meal, this dough provides a fresh-from-the-oven experience. It pairs beautifully with rich tomato sauces, melted mozzarella, or fresh basil, making it a reliable foundation for endless culinary creativity in your home kitchen.

Ingredients

1 package Dry Active Yeast
1/2 cup Warm water
1/8 tsp Sugar
3/4 cup Cold milk
2 tbsp Olive Oil
3 cups All-Purpose flour
1 1/2 tsp Salt

Directions

1
Dissolve the yeast and 1/4 teaspoon of sugar in the 1/2 cup of warm water.
2
Let the mixture stand for 10 minutes until it becomes bubbly.
3
Stir the cold milk into the finished yeast mixture.
4
Measure the flour and salt into the bowl of the food processor.
5
Turn on the processor and pour in the yeast mixture, followed by the olive oil.
6
Stop the machine when the dough has massed around the blade.
7
Allow the dough to rest in the processor for 5 minutes.
8
Turn on the processor for a few seconds more, no more than 5 seconds.
9
Turn the dough out onto a lightly floured surface.
10
Knead the dough by hand for about 60 strokes.
11
Place the dough in a covered bowl and let it rise until doubled in size, about 1 hour.
12
Divide the dough in half for two 16-inch crusts.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 79.7kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 132.4mg6%
Total Carbohydrate 16.1g6%
Dietary Fiber 1.5g6%
Sugars 0.1g
Protein 2.5g5%

* 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

Storage: The dough may be kept covered in a cool place for up to an hour before use. You can also refrigerate it for later use or freeze it for long-term storage.

Tip: Ensure your water is warm (105-115F) to activate the yeast properly without killing it.

Variation: For a softer crust, use the full amount of milk; for a crispier crust, substitute some milk with water.

Keywords: pizza, dough, italian, crust, yeast, flour, homemade, bread, vegan, baking, kneading, rising, simple, classic

Read it online: https://www.chefs-mate.com/recipe/new-classic-pizza-dough/