Here is the doubled recipe for the best homemade pizza dough.
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The Best Homemade Pizza Dough {Doubled Recipe}
This is THE BEST easy pizza dough, my friends. I'm walking you through the recipe step-by-step to help you be successful.
Ingredients
- 3 cups water
- ¼ cup olive oil
- 1 tablespoon salt
- ⅓ cup granulated sugar
- ¼ cup gluten flour see note
- 7 to 8 cups all purpose flour
- 2 tablespoons instant yeast
Instructions
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Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
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Meanwhile in the bowl of a stand mixer with dough hook attachment add the oil, salt, and sugar. Add the heated water to the stand mixer. Then add gluten flour (if using) and 3 cups all-purpose flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
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Turn on mixer and mix, adding additional flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if it is more or less than amount listed in the recipe. Then let the mixer mix for an additional six minutes.
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On a lightly floured counter, divide dough in half and form into a ball. Cover with a light dishcloth and let rise for 1 hour (see note).
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While dough is rising, place pizza stone or overturned baking sheet in center of the oven. Preheat oven to 525 degrees F (or 500 degrees F convection bake).
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When dough has risen, coat dough ball on all sides with flour and roll into a large circle (as thin as desired). You can use just flour or a mixture of flour + semolina flour for a different texture. Place rolled dough on parchment paper, if desired.
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Poke crust all over with a fork. Then add sauce, cheese & desired toppings and bake on pizza stone (or overturned baking sheet) in preheated oven for 6 to 7 minutes or until crust is golden brown and cheese is bubbly.
Recipe Notes
1. Vital wheat gluten (often called gluten flour) may be found in the baking aisle at many grocery stores (near the flour). Or you can buy gluten flour on amazon (aff. link). It is not necessary to use in this recipe but it does help the crumb stick together in a slightly chewier texture.
2. If you’re tight on time you can cut the rising time down to 10 or 20 minutes with good results. But I’ve found that for the BEST pizza, the closer to an hour you can let the dough rise, the better.
3. My family prefers all-purpose flour for this pizza dough. Sometimes (when I determine that we need a bit more fiber in our diet), I’ll use part white wheat flour and it works great. I haven’t tried it with 100% whole wheat flour yet.
4. This pizza dough can be made and refrigerated before baking, up to 24 hours in advance (or possibly longer). Make the dough as directed (only don’t heat the water). Then place dough in a large covered dough container (dough will rise in the refrigerator). Pull out about 3 hours before baking. Dough can also be frozen in gallon ziplock bags and pulled out 6 hours before baking.
Heather @ The Cook’s Treat
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