Equipment
- Stand Mixer with dough hook (optional)
Ingredients
- 1 tsp Instant yeast
- 1/3 cup Warm water (between 105 and 115 degrees) use more water if needed
- 1.5 cups All-purpose flour plus more if needed
- 3/4 tsp Sugar
- 1/2 tsp Salt
- 2 tsp Extra-virgin olive oil
Instructions
- Whisk together the yeast and water, until the yeast is dissolved.
- Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
- Add the yeast/water to the flour and mix well very well.
- Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
- Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
- Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in the refrigerator for 24 hours or in a warm place. (Do not put it in a place that is too hot or it will over rise.)
- Allow dough to rise until doubled in size. (If making ahead of time and refrigerating overnight, take it out 1 hour and let sit in room temperature prior to utilizing)
Video
Nutrition
Calories: 270kcal | Carbohydrates: 52g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1167mg | Potassium: 124mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 3mg
Pizza Pocket Dough (optional)
Equipment
- Stand Mixer with dough hook (optional)
Ingredients
- 1 tsp Instant yeast
- 1/3 cup Warm water (between 105 and 115 degrees) use more water if needed
- 1.5 cups All-purpose flour plus more if needed
- 3/4 tsp Sugar
- 1/2 tsp Salt
- 2 tsp Extra-virgin olive oil
Instructions
- Whisk together the yeast and water, until the yeast is dissolved.
- Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
- Add the yeast/water to the flour and mix well very well.
- Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
- Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
- Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in the refrigerator for 24 hours or in a warm place. (Do not put it in a place that is too hot or it will over rise.)
- Allow dough to rise until doubled in size. (If making ahead of time and refrigerating overnight, take it out 1 hour and let sit in room temperature prior to utilizing)
Video
Nutrition
Calories: 270kcalCarbohydrates: 52gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 1167mgPotassium: 124mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 12mgIron: 3mg
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