Chewy Homemade Pizza Dough

Jerry James Stone | January 9, 2013 | 3 Comments

Pizza dough is one of those things that once you make it yourself, you’ll eat even more pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you’ll get delivered.

I just made this amazing Sweet Potato and Kale Pesto Pizza with it and it was amazing. That recipe is coming up next.

Recipe: Chewy Homemade Pizza Dough

Ingredients:

2 cups all-purpose flour
1 cup semolina flour
1 tablespoon yeast
1 cup water
2 teaspoons sea salt
1/4 teaspoon sugar (for proofing)

Instructions:

1. Sift both flours into a large mixing bowl and add the salt.

2. Warm the water to 120 degrees F.

3. Now let’s proof the yeast. You don’t have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add the sugar and warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in the yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!

4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.

5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.

6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.

Enjoy!

Tags: pizza, pizza dough

Category: recipes, tv, film, video, photography, vegetarian and vegan

About the Author (Author Archive)

Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides. I studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily. I am currently launching a social media startup called Trak.ly Follow me on Twitter @jerryjamesstone and Facebook.

Katie Ross

My husband has really gotten into making pizza this past year, with purchased dough balls. This recipe sounds so easy; maybe I’ll try it and contribute to his efforts! A quick question — are you just warming a cup of water in the Pyrex in the microwave to get to 120 degrees? (And if so, about how long does that take?) Thanks so much!
http://twitter.com/jerryjamesstone Jerry James Stone

I do it in a pot on the stove, I am without a microwave. *shrug*
Joe

A good alternative is to go to your local Pizza shop and pick up raw dough as well. But for those who have a little time on their hands, freshly made products are the best way to go. Simply because you know exactly what ingredients go in the dough. Eat healthy!