How Long Does Pizza Dough Need To Rise?

If you’re planning to make pizza today, then give the dough a rise. Clean out the mixing bowl, coat it with a little oil, and transfer the dough back inside. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise until doubled in size, 1 to 1 1/2 hours.
Pizza dough will keep for about 2 weeks in the fridge. When you are ready to use the dough, remove it from the fridge, unwrap the dough and place it on your counter or in a lightly floured bowl. Cover the dough loosely and then let it come to room temperature. For a ½ pound ball of dough, this will take about 30 minutes.

Is 2 hours enough for pizza dough?

If you’re craving pizza tonight, this 2-hour pizza dough recipe is exactly what you need. My basic California-style pizza dough recipe takes at least 5 hours to be ready, and ideally up to three days. But sometimes you don’t have that sort of time.

How long can pizza dough rise at room temperature?

The pizza dough can be left out only for 24-48 hours ideally. The longest time is only 48 hours, not 72 hours. Do you knead pizza dough after it rises?

What happens if you don’t let pizza dough rise long enough?

If you don’t let dough rise long enough then the bread will be dense, rubbery and less flavorful. As the yeast ferments, it fills the dough with gas and gives the bread its airy texture. The flavors also come as byproducts of fermentation.

Can I leave pizza dough to rise for 3 hours?

Once you’ve made your pizza dough, you can place it in the fridge and let it rise overnight for up to 24 hours. Take it out of the fridge 20-30 minutes before you intend on using it to let it come to room temperature.

Can you refrigerate pizza dough after it rises?

You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.

How long can pizza dough sit in fridge?

Properly stored, homemade pizza dough will last up to five days in the fridge or up to three months in the freezer. However, the best storage time will depend on the amount of yeast in the dough.

Can you let dough rise too long?

If dough is left to rise for too long it will cause issues with the taste and appearance of the bread. Excess fermentation occurring in either the first or second rise can lead to a sour, unpleasant taste if the dough gets left for a long time. Over-proofed loaves have a gummy or dense texture.

Should you let pizza dough rise twice?

Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.

What is the best temperature for pizza dough to rise?

The best operating conditions for proofing pizza dough are to set the temperature at 90 F and the humidity at 75 percent relative humidity. No, this won’t make the dough proof any faster, but it will allow the dough to proof much more consistently.

What temperature do you cook pizza at?

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can’t get that hot in your home oven, but the higher you can go, the better.

Do you let your pizza dough rise once or twice?

When you make pizza, the yeast will do the work for you. Most recipes will require that you let the dough rise once. Depending on how long it takes, the dough develops volume and flavor. The second rise is called proofing and comes after shaping your pizza. If you let the dough rise for too long, it will interfere with texture.

Do you let pizza dough rise before refrigerating?

Do you let pizza dough rise before refrigerating? If you’re planning to make pizza in the next few days, cover the bowl with plastic wrap or a kitchen towel and refrigerate. If you have time, let it rise for about a half an hour before you refrigerate it to get things going, but it will also be fine if you need to store it right away.

How long can pizza dough sit out on the counter?

You can only leave dough out for 0.25–3 minutes depending on what brand or what ingredients you add to your dough. Standard dough left to rise at room temperature typically takes between two and four hours, or until the dough has doubled in size.

If you’ve ever asked yourself how long it takes for bread to rise, you’ve come to the right place! Here’s everything you knead to know, along with some more bread proofing tips and tricks.

It’s time to brush up on your bread making skills!Baking homemade yeast bread recipes is a rewarding experience, but there are a slew of questions that might arise once you’ve mixed your flour, water, yeast, and salt ingredients.″How long does it take for dough to rise?″ is the question that preoccupies the thoughts of both novice bakers and seasoned professionals alike.Don’t worry, we’ll walk you through it step by step, as well as answer any other questions you might have.

Hey there, baker!Come on over to Bakeable, our online baking community, where you’ll find our greatest baking techniques and the most popular recipes on the internet.Then post pictures of your baked goods to our Bakeable Facebook group.We’d be delighted to see them.

How long does it take for bread dough to rise?

The quick answer is that it is dependent on the situation.Conditions such as the temperature of your kitchen, the freshness of your yeast, humidity levels, and the temperature of your water can all have an impact on the amount of time your bread dough needs to prove.It is possible that your dough will prove in an hour (or less!) if you have a warm kitchen.When the temperature drops, it might take up to two or three hours, depending on the situation.

When it has a full, puffed appearance, as seen in the image below, you’ll know it’s finished baking.a flavor of home

How do I get dough to rise faster?

Allowing the dough to prove near a heat source, or in your oven with only the light on, may be an option.Because heat rises, the top of the refrigerator is an excellent location as well!Do you have a flat loaf of bread that just won’t budge?You may be wondering why your bread isn’t rising.

Test Kitchen Suggestion: Sweet bread doughs and whole-grain loaves both take longer to rise than regular bread doughs, so prepare ahead of time.

Can I leave my bread to rise overnight?

Yes, you may leave your bread to rise in the refrigerator overnight.Take note, though, that you’ll want the dough to come back to room temperature before proceeding with the baking.Allowing the dough to rise at room temperature will result in a somewhat sour flavor, but you will need to punch it down and reshape it before baking to ensure that the flavor develops as desired.Recipes for the Best Homemade Bread You’ll Ever Eat

The Best Bagel

Who has the time to prepare fresh bagels from scratch? You can, thanks to this simple recipe! The chewy golden bagels are flavored with a dash of honey and are sure to please even the pickiest of diners. — Test Kitchen for Taste of Home Psst! With these necessary bread-making tools, baking bread will be a snap.

The Best Banana Bread

In the grocery store, whenever I pass a banana display, I can nearly smell the delicious scent of my favorite banana bread recipe. It’s truly remarkable how nice it is! Kenosha, Wisconsin resident Gert Kaiser contributed to this article. Do you need a refresher in the art of bread baking? For more information on bread baking, please see our comprehensive bread baking guide.

The Best Biscuits

The recipe for these handmade buttermilk biscuits, which only require four ingredients, has been passed down through many generations. Francois Thompson from Tarboro, North Carolina

The Best Breadsticks

Serve these mouthwatering breadsticks alongside an Italian classic such as lasagna or spaghetti. They make an eye-catching and delectable accent to any table arrangement! — Carol Wolfer of Lebanon, Oregon, is a writer.

The Best Brown Bread

Enjoy this chewy, old-fashioned bread, which has a somewhat sweet flavor that will transport you back to your childhood days. • Patricia Donnelly lives in Kings Landing, New Brunswick.

The Best Challah

I use these gleaming, magnificent loaves as the focal point of my spread for my guests.Honey is my favorite flavoring, but you may experiment with other ingredients like as chocolate chips, cinnamon, citrus zest, or almonds.Leftover slices of this sweet challah recipe are excellent for making bread pudding or French toast the next day.—Jennifer Newfield from the city of Los Angeles, California

The Best Cornbread

Cooking and serving this luscious cornbread to family and visitors is a delight! Honey imparts a mildly sweet flavor to the bread, and most people find it difficult to stop at just one piece of bread. Sayreville, New Jersey resident Adeline Piscitelli writes:

The Best Crescent Rolls

My family unanimously thinks that our Thanksgiving feast would be incomplete without these fluffy crescent rolls that are as light as a feather. Any cuisine would benefit from having them as an accompaniment. Baking these always puts me in a festive mood for the holidays. Rebecca Bailey from Fairbury, Nebraska contributed to this article.

The Best Dinner Rolls

These pillowy rolls are out of this world delicious. Because of the presence of oats, they are a little more substantial than other dinner rolls. •Patricia Rutherford from Winchester, Illinois

The Best English Muffins

When I was growing up on a farm, my mother always seemed to be baking fresh bread for the family dinner table. Nothing has ever tasted quite like this before! Now that I have my own family, I prefer to bake these easy yet delectable muffins for them. —Linda Rasmussen, from Twin Falls, Idaho.

The Best Flatbread

This is a favorite of my family’s for use as a pizza crust. However, with a drizzle of olive oil and a few fresh herbs, it transforms into a delicious flatbread starter. Sue Brown of West Bend, Wisconsin, sent in this message.

The Best Focaccia

My family devours this moist, tasty bread as quickly as I can whip it up. I like to experiment with various herbs, red onion, and crumbled bacon. It’s one of my all-time favorite dishes! —Mary Cass, a Baltimore, Maryland-based writer

The Best French Bread

When I cooked this dish for the first time, my husband inquired as to whether it was handmade or store-bought. He grabbed for another slice, and I knew I had a great recipe on my hands. The writer, Roseann Loker of Colon, Michigan

The Best Garlic Bread

The fresh garlic and herbs used in this dish will be a hit with you. The mild goat cheese that has been sprinkled on top adds an added layer of richness and flavor. — Test Kitchen for Taste of Home

The Best Naan

Using a bread machine, you can quickly and easily manufacture chewy yeast-raised flat bread. With your favorite Indian cuisine, serve naan on the side to soak up the curries and sauces. — Shannon Ventresca of Middleboro, Massachusetts, is the author of this article. Take a look at our entire collection of simple bread machine recipes!

The Best No-Knead Bread

Here’s a quick and simple method for making fresh bread for dinner today. Don’t be concerned if you’re a novice baker. This no-knead bread may be made by anybody who is capable of stirring. She lives in Largo, Florida, and she is Heather Chambers.

The Best Potato Bread

Neillsville, Wisconsin resident Sue Violette describes her golden bread as follows: ″A delicious combination of whole wheat and all-purpose flour, as well as a tiny bit of mashed potatoes, give this golden bread its lovely texture.″ ″The bread is extremely moist and retains its moistness for several days after it is baked.″ Sue Violette of Neillsville, Wisconsin, sent in this message.

The Best Quick Bread

Spices such as nutmeg and cinnamon are used to enhance the flavor of these moist loaves. bits of green zucchini and red cranberries sprinkled throughout each slice give each piece of cake a festive appearance that’s perfect for the holidays. South Easton resident, Alice Manzo, shared her thoughts on the subject.

The Best Rye Bread

There’s just a hint of sweetness to this lovely rye bread, and the proper quantity of caraway seeds to round it off. It holds up nicely to sandwiches because of its crusty top and strong texture, but a dollop of butter would suffice as well. • Holly Wade, a resident of Harrisonburg, Virginia

The Best Soda Bread

Rita, one of my closest friends, shared this wonderful Irish soda bread recipe with me. It bakes up to a golden brown top with a blend of sweet and savory ingredients and rises to the top of the oven. — Jan Alfano of Prescott, Arizona, is a writer.

The Best Sourdough

Every year at the Christmas bazaar, where we serve bread and soup to over 300 people, I make 45 loaves of delicious bread. I’ve been doing this for many years now. BEVERLEY WHALEY (Camano Island, Washington)

The Best Tortilla

Because we go through flour tortillas so rapidly, I frequently have to double the recipe for flour tortillas. After learning how to make tortillas, you’ll never go back to store-bought tortillas again since they’re so delicate and chewy on the inside. Karen Van Dyken, of Kennewick in Washington state says:

The Best White Bread

Homemade bread is always welcome and may be enjoyed at any time of day or night. Because the crust on these loaves remains so delicate, they are very delicious. This white bread recipe is a personal favorite of my husband Nick’s. He bakes the majority of the bread in our household. St. Benedict, Saskatchewan resident Joanne Shew Chuk says:

The Best Whole Wheat Bread

I’m 12 years old and I help my mum, who acquired the recipe from her mother, to prepare this loaf of bread. My mother bakes the dough, which I prepare in most cases. Fillmore, New York, resident Freida Stutman

The Best Yeast Bread

The recipe for this delectable yeast coffee cake, which is formed into lovely rings, was passed down to me by my stepmother. Every time I cook it for a group of friends, they ask for seconds. Hope, Indiana resident June Gilliland sent this letter to the editor. Following that will be the Best Bread Recipes of 2021.

How Long Can You Let Bread Dough Rise

Are you interested in learning how to make bread at home?The reality is that handmade bread is far superior to store-bought bread.Additionally, there is the satisfaction of creating something on your own, understanding the nature and provenance of each and every component used in the process.Not to mention that, thanks to technological advancements and the widespread availability of dried yeast, it is now quite simple to make and bake bread at home, as well as other baked goods that you may desire.

Allowing the dough to rise is highly crucial when baking bread since it is this procedure that determines the flavor and texture of the finished product.The fermentation process, which causes the dough to rise when the proper circumstances are met, results in the creation of the bread.However, even if it is highly suggested to allow bread dough to rise, the length of time it takes will have an impact on the final result.In other words, bread dough should not be allowed to rise for an excessive amount of time.

The rising process is influenced by various factors

The rise of dough is influenced by the ingredients used in its preparation as well as the temperature of the space in which it is baked.As you may be aware, the yeast is the primary ingredient responsible for initiating the fermentation process in the dough and causing it to rise in the oven.However, in order for the yeast to perform properly, it will require food and temperature.As a result, yeast is often activated by mixing warm water with a tiny amount of sugar.

It will also enable the yeast to acquire its nourishment from the components that make up the dough because of the warmth that comes from the kneading process.Nonetheless, the ambient temperature will complete the process and will determine whether the fermentation process proceeds quickly or slowly.If the air in the room is chilly, the fermentation will proceed more slowly, and the dough will rise at a slower rate, necessitating the use of extra baking time.If the dough is placed in a warm location, it will ferment fast and will not require as much time to rise to its proper volume.It is important to note that the kind of dough will dictate the amount of time the dough will need to rise.Baking dough that will contain milk or dairy products will ferment more quickly than dough that will not contain any of these components.

This is due to the fact that milk and dairy products expedite the fermentation procedure.
Consequently, if dough is allowed to rise for an excessive amount of time, it is susceptible to spoilage.
Aside from that, there are some varieties of dough that need to be refrigerated during the fermentation process and others that may be refrigerated after they’ve finished rising.
The dough can be placed in the refrigerator to reduce its rising time if you know you won’t be able to bake it within the next couple of hours after kneading it.
Using this method, you can ensure that the dough does not become spoilt as a result of excessive rising.

The rise method will also count

The method you choose to raise your dough will also be taken into consideration.The temperature can be raised or lowered depending on the method you choose, and this will influence how quickly the dough rises.Depending on whether you choose the traditional approach of allowing the dough to rise at room temperature or the rapid rise method, it might take anywhere from half an hour to four hours for the dough to rise.It is recommended that you spend no more than two to four hours every day on your computer.

If you want to be certain that the dough will rise, you may set it in the oven at the lowest temperature possible.Leave the oven in this state for no more than two minutes before turning it off.When putting the dough in the oven, make sure it is in a tightly closed container.A pan filled with extremely warm water should be placed in the lowest position of the oven to ensure that it remains wet throughout.You may also use the microwave to help the dough rise.However, to keep the dough wet, you will need to pour a cup of water inside the microwave along with the dough.

Once the cup and dough are in the microwave, put the device on at its highest setting for only two minutes, then turn it off.
This will begin the rising process, but you will need to keep the dough covered for many hours in order for it to rise properly.

Is it possible to leave the dough to rise overnight?

Some individuals prefer to have the dough ready in the morning so that they may eat freshly baked bread as soon as they wake up.Others prefer to have the dough ready in the evening.Alternatively, you may just lack the time to prepare, rise, and bake the dough in the evening.So, is it too much to ask to let the dough rise for a whole night?

After all, there is a possibility that the dough may have a little acidic flavor.However, if you wish to let the dough to rise overnight, it should not contain any milk or other dairy items in its composition.In the absence of these components, the dough will develop a sour flavor that will be noticeable.Another option is to leave dough to rise in the refrigerator overnight if the kind of dough permits it, since the chilly temperature will prevent the dough from becoming sour.

What happens if the dough rises for too long?

As previously said, the flavor of dough that has been allowed to rise for an excessive amount of time is the first feature to alter.When dough is kept in a warm environment for a lengthy period of time, whether or not it includes dairy ingredients, it will become sour as a result of excessive fermentation.Aside from the flavor of the bread, the texture of the bread will be significantly altered.If it is excessively thick, crumbly, or gummy, it will not have the soft and chewy texture that it should have when baked.

False is the notion that the longer you allow the dough to rise, the bigger the loaf of bread will get.On the contrary, dough that is allowed to rise for an excessive amount of time will provide a smaller loaf of bread.This is due to the fact that the dough will collapse during baking or as soon as it is picked up.Due to the fact that the dough is often kneaded once more after rising in order to get the proper form, an overly risen dough will not be able to achieve this result.So, if you are unable to bake the dough within the next few hours after kneading it and allowing it to rise properly, you might try raising it in the refrigerator instead.Lower temperatures will prevent the dough from becoming spoilt or sour while the fermentation process is taking place.

The Only Italian Pizza Dough Recipe You’ll Need

Today, I’m going to share my recipe for Italian Pizza Dough, which I’ve been making for years and years.I began making pizza and pizza dough many, many moons ago and have not stopped since.Pizza-making is something I’ve done since I was in middle school, and it’s something I enjoy doing.I can vividly recall one of my first tries being a letdown due to the fact that I used much too much cheese on the pizza crust.

Seriously, the proportions were completely incorrect, and the cheese was too thick.If the slice had been cold when it was flipped upside down, it would not have flopped.That is some major cheesiness right there.Since then, both my ratios and my pizza-making abilities have significantly improved.The recipe for Italian pizza dough that I’m giving today is one that I discovered many years ago while in middle school and have used ever since.Since then, I’ve made a few little adjustments here and there, based on my many years of expertise.

In addition, there is trial and error.
The recipe, on the other hand, has remained almost intact and has become a mainstay in the repertory.
CHECK OUT THE REST OF THE PAGE FOR ADDITIONAL TIPS AND TRICKS.

The Dough

The dough starts off as a fairly straightforward recipe.Water, yeast, sugar, salt, oil, and wheat are all that is required.What distinguishes this dough from others is not so much the ingredients as it is the method of preparation.It’s all about the method.

To get the dough started, you’ll need to let the yeast to bloom.This may be accomplished by mixing warm water with a package of dry yeast and sugar.The yeast will begin to bloom in around five minutes.When a layer of foam forms on the surface of the water, you’ll be able to watch it happening.Is there no foam?Either your water was too cold and did not activate, or your water was too hot and did not activate.

It’s also possible that the water was too hot and that you murdered the yeast, you monster!
Once the yeast has bloomed, transfer the liquid to a mixing bowl if you are doing it by hand, or to the bowl of your stand mixer if you are doing it by machine.
Mix in one cup of the flour at a time until everything is well combined.
Once the flour has been fully combined, you may add your salt and oil.
To safeguard the yeast, you should add the salt at this step rather than before.
Salt kills yeast, and mixing it mixed with some flour prevents them from battling one another.

Making the dough softer and more pliable by adding oil now will help it stay that way.The oil aids in the creation of a dough that is easy to deal with and is wonderful to handle.

The Feel

Continue to add the remaining flour until you get the desired texture.At this point, it is not important how much flour is used in the recipe as written.It’s all about the dough communicating with you about how much flour it requires today.The amount of flour required is determined by a number of factors other than the amount of water used.

The texture of the flour is affected by the kind and brand of flour used.Humidity, temperature, and the passage of time all have a role.To avoid getting too technical, what you want to make is a dough that is pleasant and soft, slightly tacky, but not sticky, and has a great texture.Pressing your fingers lightly into the dough and pulling them back should result in the dough somewhat adhering to your fingertips but releasing and without leaving little bits of dough stuck to your fingers.Once the dough has reached the desired consistency, knead it for about 5-8 minutes by machine and 10-12 minutes by hand.It is ideal to finish up with a ball of dough that is pleasant and soft, yet smooth as the bottom of an infant’s foot.

That’s what my old teachers used to say, at least in my experience.
Simply knead the dough until it is smooth and silky in texture.
After that, form the dough into a neat ball and set it aside in a covered basin to rise until it has doubled in size.
It will take 45 minutes to an hour approximately.

Professional Tips and Tricks For Italian Pizza Dough

Start with a colder water temperature to develop taste. This will allow you to put the dough in the fridge for a few days to allow it to rise more slowly. Extended resting and fermentation (retarding) of the dough in the refrigerator results in a more complex flavor
also, the fermentation period allows the dough to acquire additional texture and chewiness when baked. The majority of well-known pizzerias and bakeries let their dough to ferment overnight, if not longer.

Crispy, chewy, and oh-so-delicious. This recipe for Italian Pizza Dough is so delicious that it is the only one I will ever need. Once you’ve tried it, you’ll realize it’s the only one you’ll ever need. 1 1/3 cup filtered water
\s 1 pkt dry active yeast
\s 1 tbsp sugar
\s 2.5 tbsp oilive oil
\s 1 tbsp kosher salt
\s 3 cup bread flour, high protein estimated quantity

Activate yeast in warm water containing dissolved sugar.
Allow the yeast to grow until a thick froth has formed on the surface of the water.
Add the liquid to a mixing bowl and stir in 1 cup of flour until thoroughly combined.
Add the salt and oil after the first cup of flour has been well mixed. Combine.
Now, gradually incorporate the remaining flour until you have a soft, somewhat tacky dough. Concentrate on how you’re feeling.
Allow the dough to rise until it has doubled in size. Estimated time is between 45 and an hour.

The BEST Thick Crust Pizza Dough Recipe

This recipe for thick crust pizza dough is the greatest pizza dough recipe you’ll ever make.We used to have it at least once a week before to being gluten free.Anyone can cook this delicious pizza dish, and it is quite simple to prepare.If you’ve never attempted to make your own pizza dough before, this yeast pizza dough is a great place to begin your journey.

It’s a pan crust pizza that’s simple and foolproof.Before settling on this recipe, I tested practically every other recipe I could find.This pizza will taste much better if you have an outdoor pizza oven.Alternatively, cook it on your BBQ grill to add even more flavor.

Tips for Making Thick Crust Pizza Dough

1. Use a yeast pizza dough recipe.

Yeast is used in the preparation of the best thick crust pizza crusts (pan pizza crust recipes), and a rise is required.If I’m in a rush, I’ll omit the second rising of this homemade pizza recipe, but not the first rise, because it takes longer.At the very least, the ideal pizza dough recipe will include a rise.While this is an easy pizza dough recipe, it’s not particularly speedy.

You’ll need to prepare a thin crust pizza in order to do this.

2. Use an electric stand mixer to knead the pizza dough.

You may mix the dough by hand, but it’s better if you use an electric mixer with a large bowl to knead it thoroughly. In addition, it is the heavy duty mixers (rather than the hand mixers) that are ideally suited for mixing dough. Make use of the dough hook.

3. Don’t skip the rise.

Prepare a bowl by rubbing it with olive oil and placing your ball of dough within it. To coat the ball in oil, toss it about a little. Cover with plastic wrap and place in a warm environment (room temperature or slightly warmer) to allow the temperature to increase. The temperature should be between 75°F and 78°F for the ascent, at the very minimum.

4. Use your hands to shape the dough.

When constructing a pan pizza crust, avoid spreading it out with a rolling pin!Stretch the dough with your hands until it reaches the desired size and form.It is possible that you will need to lubricate your hands with a little olive oil in order to prevent the thick crust pizza dough from sticking to your hands.It’s normal for homemade pizza dough to not be completely spherical, and that’s absolutely OK!

5. Brush your uncooked crust with olive oil.

Make a spice and olive oil mixture (which is included in the recipe) and brush it across the uncooked yeast pizza dough crust before topping it with pizza sauce, cheese, and other desired ingredients.

Yeast Pizza Dough Ingredients

Use a high-quality all-purpose flour.
Sugar: In the United States, a small amount of granulated sugar is added to the pizza dough. You can remove the sugar if you like
nevertheless,
Yeast: Active dry yeast should be used. You may get it in either a packet or a bulk container.
The combination of salt and olive oil is a delicious one. Don’t forget about them

Thick Crust Pizza Dough Instructions

Step 1: Combine dry ingredients.

Combine the first 4 dry ingredients.Combine the water and oil in a separate bowl before adding to the dry ingredients.This recipe does not necessitate the preparation of a yeast mixture on your own first.That’s one of the things I like about this dish, and it also makes it simple.

The dough is kneaded for approximately 5 minutes in my Kitchen Aid mixer using the dough hook attachment.You can combine the ingredients by hand, then knead the dough on a lightly floured surface until it is smooth and elastic.Toss the dry ingredients into a mixing basin.

Step 2: Let it rise.

Prepare a bowl by greasing it with olive oil and placing the ball of dough in it.To coat it, toss it about.Allow the dough to rise for 20 minutes after it has been buttered.I use the same mixer bowl every time so that I don’t have to wash another dish.

I occasionally miss this ascent since I’m in a hurry.The dough will still taste delicious, but it will not be as thick.Form a ball out of the dough.

Step 3: Shape the dough.

Olive oil should be used to grease a bowl before placing the ball of dough in the basin to rise.Make a ring with it to coat it.Allow the dough to rise for 20 minutes after covering it with oiled parchment paper or plastic wrap.In order to avoid having to clean another dish, I utilize the same mixer bowl.

I skip this ascent on occasion when I am in a hurry……….Still delicious, but not as thick as you would want.To form a ball, roll the dough.

Step 4: Second rise.

Olive oil should be brushed onto the pizza.1 teaspoon Italian spice (dried basil, oregano, parsley), 14 teaspoon garlic powder, and a pinch of salt are sprinkled on top of the chicken.Allow for another 15 minutes of rising time.The herbs and spices infuse the dish with a subtle taste that lasts for a long time.

If you want, you may combine all of the spices with the olive oil in a small dish and then distribute it evenly on the bread.

Step 5: Top the pizza.

Distribute a generous amount (1/4 to 1/12 cup) of tomato pizza sauce on the thick-crust pizza dough.Add 34 cup shredded mozzarella cheese to 1 cup shredded provolone cheese, followed by 14 cup shredded fresh parmesan cheese.We enjoy using fresh vegetables such as mushrooms, peppers, and onions, as well as pepperoni or sausage, into our pizzas.Sauce, cheese, and toppings are placed on top of the pizza crust.

Step 6: Bake

Preheat the oven to 450 degrees for 11 to 15 minutes. When the cheese and crust are golden brown, remove the dish from the oven. How can I improve the flavor of my pizza dough? Don’t forget to bast the finished product! Adding the olive oil and spices first, followed by the sauce and cheese, makes a significant difference in flavor! Also, don’t forget about the corners of your crust. Does it make a difference what kind of flour I use to make pizza dough? Yes, without a doubt. We always have an excellent all-purpose flour on hand, but if you have a high protein bread flour on hand, it will work much better in this situation. This recipe, made with whole wheat flour, does not appeal to me. Is it possible to produce gluten-free pizza crust? This crust may be made gluten-free upon request. A gluten free flour mix will not rise as well as this pizza crust since it does not include gluten. If you don’t have any Xanthan Gum in your gluten-free flour combination, you may add 14 teaspoons to your flour mixture. What should I do if the pizza dough doesn’t stretch as it should? It is critical to let the dough to rest during the rising process. When gluten has the ability to relax, it becomes more malleable. If your dough isn’t stretching, cover it with plastic wrap and set it aside for 15 minutes before attempting again. So, what should I do if my dough continues to shrink as I stretch it? Allowing your dough to rest for an extended period of time can help it hold its form when stretched. What is the significance of yeast in pizza dough? The yeast will aid in the creation of a light and fluffy dough. The yeast will consume the sugars in the flour and convert them to carbon dioxide (CO2). This causes the dough to become thick and fluffy as a result of the inflation. Take pleasure in your handmade pizza recipe! Consume it while it is still warm. When it’s entirely cold, you may store it in the refrigerator for up to 3 days. In order to freeze it before cooking, wrap it carefully and place it in the freezer for up to 3 months. It is not necessary to thaw before cooking. Preparation time: ten minutes Preparation time: 15 minutes Time to get up: 35 minutes Main Course: This is the course you are looking for. American and Italian cuisines are available. The term ″pizza″ comes to mind. Servings: 8 slies per person Calories: 252 calories per serving Preheat the oven to 350°F. Use a KitchenAid mixer (or something similar). 1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast
1 cup warm water
1 tablespoon olive oil
2 12 cups all-purpose flour

Pizza Toppings

12 cup tomato sauce, 1 cup shredded mozzarella cheese, 14 cup freshly grated parmesan cheese, 2-3 tablespoons olive oil, 1 teaspoon Italian seasoning (oregano, basil, parsley), 14 teaspoon garlic powder, dash salt, 2-3 tablespoons olive oil, 1 teaspoon Italian seasoning (oregano, basil, parsley), dash salt

In a large mixing basin, combine the first four dry ingredients. I like to use the Kitchen Aid mixer since it is more convenient.
Combine the water and oil in a separate bowl before adding to the dry ingredients. I combine everything in my KitchenAid mixer, then knead the dough for about 5 minutes using the dough hook. You can combine the ingredients by hand, then knead the dough on a lightly floured surface until it is smooth and elastic.
Prepare a bowl by greasing it with olive oil and placing the ball of dough in it. To coat it, toss it about. Cover the bowl with plastic wrap and set it aside for 20 minutes to rise again. I use the same mixer bowl every time so that I don’t have to wash another dish. I occasionally miss this ascent since I’m in a hurry. The dough will still be edible
however, it will not be as thick or pliable.
Grease a 12″ or 16″ pizza pan with cooking spray and spread the dough out on the pan with your hands. Do not use a rolling pin to flatten the dough. Allow for another 15 minutes of rising time.
Olive oil, Italian spices, garlic powder, and salt are sprinkled on top of the pizza. Afterwards, top with your preferred pizza sauce, mozzarella cheese, toppings, and parmesan cheese.
Preheat the oven to 450 degrees for 11-15 minutes.

Toppings for your pizza include: Using 2-3 Tablespoons of olive oil, combine 1 teaspoon of Italian seasoning, 14 teaspoon garlic powder, and a pinch of salt in a small mixing bowl.Spread the oil mixture on the crust, paying particular attention to the edges.Toss in some pizza sauce.A good pizza sauce is a must-have ingredient.

If you don’t want to go to the trouble of preparing your own, I recommend Trader Joe’s pizza sauce or this marinara sauce instead.Then, add 34 to 1 cup of shredded mozzarella and 14 cup fresh grated parmesan to the pan and mix well.1 slice |252 calories |32 grams of carbohydrates |9 grams of protein |

10 grams of fat |
3 grams of saturated fat |
1 gram of polyunsaturated fat |
5 grams of monounsaturated fat |
14 milligrams of cholesterol |
508 milligrams of sodium |

113 milligrams of potassium |1 gram of sugar |188 international units (IU) of vitamin A |1 milligram of vitamin C |

114 milligrams of calcium |
2 milligram

Pizza Dough Recipe

A few simple ingredients may be combined to create a delicious homemade pizza dough that is great for pizza; a quick and easy treat that is guaranteed to satisfy! Making pizza dough at home is incredibly straightforward and there’s none of the exact proofing time and flawless kneading technique required by certain demanding bread recipes. We’re having a pizza party tonight!

What You’ll Need for This Recipe

Flour: All-purpose flour is OK, but bread flour is preferable for a thicker crust. The use of AP flour results in a crust that is somewhat chewier and thinner. Olive oil: If you don’t have any olive oil on hand, you may certainly substitute vegetable oil.

How to Make Pizza Dough

1.Pizza dough may be made by hand or in a stand mixer, depending on your preference.I like to use my stand mixer because it performs practically all of the work.In either instance, you’ll begin by preheating either a big mixing bowl or the bowl of your mixer on low speed.

Swish it about in warm water for a few seconds, then pour it out of the sink.Now, combine your warm (about 100F) water, the yeast, and half of the sugar in a mixing bowl.Toss all together and leave them aside for approximately 7 minutes.When you see the mixture bubbling as seen above, you’ll know it’s time to start cooking.2.Combine the four, salt, and additional ingredients in a separate bowl before adding them all to the water mixture and attaching the dough hook.

3.
With the mixer running on a medium speed, combine the dough until it comes together.
If you’re using a mixer, the machine will take care of practically all of the kneading.
As you can see in the shot above, the dough is already looking rather smooth and hard at this point.
If you’re doing this by hand, you may bring the dough together with a wooden spoon or your hands if you like.
4.

Knead the dough on a lightly floured surface until it is smooth and springs back when pushed.Transfer the dough to a greased mixing bowl once it has been coated with olive oil.To rise, cover the dough with plastic wrap and set it aside in a warm, draft-free location for approximately an hour, or until it has doubled in size.5.

Preheat the oven to 450 degrees Fahrenheit.
When the dough has doubled in size, press down on it to deflate it.
6.
Gently roll out onto a lightly floured surface, then flatten into a disk with your hands.

Spread sauce, cheese, and your favorite toppings on the baking sheet pizza paddle after it’s been brushed with olive oil and transferred to the pan.12 minutes or until the crust is golden brown and the cheese is bubbling, depending on your oven.

Pro Tips for this Recipe

Fill the dough with ANY dried herbs that you enjoy for an added layer of depth in taste and flavor. I prefer to use a teaspoon of thyme or rosemary, but there are many more wonderful possibilities to experiment with.
For example, if you want to make two pizzas or have leftover dough to preserve for later, you may double the recipe and still only use one packet of yeast.
Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
In order to prevent items from becoming stuck, I frequently bake my pizzas on sheet sheets
however, if you’re using a pizza stone, lay some cornmeal on the pizza paddle to prevent anything from getting stuck

Frequently Asked Questions

What’s the best flour to use?

The ideal flour to use for pizza dough is determined by your preference for the sort of crust you want. Bread flour will give you a fluffier, thicker crust, whereas all-purpose flour will offer you a thinner, more delicate crust.

Why is my crust chewy?

Using bread flour, which has more protein than all-purpose flour, will result in a crisper, thicker crust than using AP flour. All-purpose flour creates a terrific thin crust pizza, although it might be a little chewier than regular flour.

How can I store it?

For storage in the refrigerator, gently coat the dough with oil and place it in a plastic bag for 1-2 days.Wait until the dough has cooled to room temperature before pressing it down and forming it into the desired shape.In the freezer: Lightly grease the surface of the dough, wrap it in plastic wrap, and place it in the freezer for 30 minutes.Thaw in the refrigerator before punching down and forming the shape.

It would be wonderful if you could leave a review and let me know how you got on with my Homemade Pizza Dough recipe in the comments section below; I always appreciate hearing from you!

Pizza Dough Recipe

Enjoy this quick and simple pizza dough recipe that you can use to create fresh pizzas whenever you want. Course meal, Main Course, Main Course Cuisine Preparation time: 15 minutes; cooking time: 12 minutes; rising time: 1 hour and 15 minutes 1 hour and 27 minutes is the total time. Servings 1 pizza has 210 calories per slice. Use a stand mixer or a big mixing basin.

3 1/4 cups warm water (180 mL)
2 cups all-purpose flour (240 g, or bread flour)
1 package yeast (7g)
1 tbsp granulated sugar
3/4 teaspoon salt
1 tbsp olive oil
3 cups warm water (180 mL)

In a heated mixing dish, combine warm water (about 100 degrees Fahrenheit), yeast, and half of the sugar. Wait around 7 minutes, or until you notice bubbles developing in the liquid, before mixing again.
In a large mixing basin, combine the flour, remaining sugar, and salt. In the event that you’re adding dry herbs such as thyme or rosemary, you can mix them in immediately.
Set up a stand mixer with a dough hook, then add the flour and mix on low speed for approximately 1 minute. Gradually increase the speed to medium and continue until the dough forms a ball.
Work the dough until it’s smooth and bounces back when poked, lightly flouring your work surface as you go.
Coat the dough ball with olive oil to prevent it from sticking together. Put it in a greased mixing basin. Placing the dough in a warm, draft-free area to rise will take around one hour or until it has doubled in size.
Preheat the oven to 450 degrees Fahrenheit (180 degrees Celsius). Pushing the dough down and shaping it into a disk should be done once it has doubled in size. You may knead it a few times if you like. If the texture has to be smoothed out, or if you want to be fancy and spin it in the air like a professional, you can do both.
After the dough has been formed, brush it with olive oil before adding sauce, cheese, and any additional toppings you choose.
Bake for 12-15 minutes at 450 degrees Fahrenheit, or until golden brown.

Fill the dough with ANY dried herbs that you enjoy for an added layer of depth in taste and flavor. I enjoy a teaspoon of thyme, but there are so many more delicious possibilities to experiment with.
For example, if you want to make two pizzas or have leftover dough to preserve for later, you may double the recipe and still only use one packet of yeast.
Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
In order to prevent items from becoming stuck, I frequently bake my pizzas on sheet sheets
however, if you’re using a pizza stone, lay some cornmeal on the pizza paddle to prevent anything from getting stuck

A single slice contains 210 calories, 30 grams of carbohydrates, two grams of protein, eight grams of fat, three grams of saturated fat, four grams of monounsaturated fat, sixteen milligrams of cholesterol, two grams of fiber, three grams of sugar, seventeen milligrams of sodium, and thirteen milligrams of potassium. *Disclaimer Regarding Nutrition

My Favorite Vegan Pizza

Pizza night, how I love thee.It’s something to be treasured.Pizza is something we eat at least once a week in our household.And if anything terrible occurs during the week (for example, we run out of Netflix episodes), pizza night will be held on Wednesday as well.

Because life is short and we enjoy pizza, and we aim to consume it in its entirety.Often.Making the decision to give up my favourite vegetarian pie has been one of my most difficult challenges since being entirely dairy-free.Despite the fact that I am not a huge cheese enthusiast, pizza would just not be pizza without a generous coating of mozzarella and a sprinkle of parmesan atop the crust.You know what I mean?However, the persistent sensations of pain it would cause me did not make it worthwhile in my opinion.

Because of this, John and I decided to review our weekly pizza routine and began preparing each other’s pizzas at home – one without cheese for me and one with cheese for John.
Thank heavens there is a 1-minute, DIY substitute to parmesan cheese that I can use instead.
Vegan parmesan is now available!
Have you given it a shot?
If you haven’t already, you should.
Even if you are not vegan, you will like it since it is so delicious.

You better believe I’m going through around 1 shaker-full every couple of weeks at this point in time.It’s like though everything is made of gold around here!I’ve been preparing a variant of this pizza for quite some time now, but I’ve recently discovered something that makes it ten times better.Sauteed veggies!

My friend Lisa, who introduced me to the brilliant 5-Minute Microwave Hummus concept, recently tried this approach to make a pizza, and the result was so delicious that it almost took my breath away.
I highly recommend it.
Previously, I had been using raw vegetables that never got completely cooked while the crust was baking.
In addition, sautéing them releases a second wave of flavor, thanks to the addition of a sprinkling of pizza spice, garlic powder, and sea salt.

So soft, full of taste, and really delightful.John and I have eaten a lot of pizza together over the course of our four and a half years of marriage.At the very least, 208 pizzas were consumed, if not more.So I’d like to think of myself as a bit of an expert in this field.The fact of the matter is that this is, in my view, the finest pizza I’ve ever tasted — vegan or not!Big claims are made around here, but I know what I’m talking about.

I sincerely hope you like this pie.
You should take a picture and post itminimalistbaker on Instagram or Twitter if you manage to complete the challenge.
Make a move!
I always look forward to seeing what you ladies come up with.

Cheers!Time required for preparation: 20 minutes Preparation time: 20 minutes Time allotted: 40 minutes Servings Course No.2 Entrees and pizza are available.Gluten-free, Italian-inspired, and vegan cuisine is available.Friendly to the Freezer Only dough is used.Is it going to last?

2 to 3 days

PIZZA

1/2 of a Trader Joe’s garlic-herb pizza dough (or half of this homemade pizza crust recipe or half of this gluten-free pizza crust recipe)
1/2 of a Trader Joe’s garlic-herb pizza sauce (or 1/2 of this gluten-free sauce recipe)
2 tablespoons each dried or fresh basil, oregano, and garlic powder
1/4 teaspoon sea salt
1/2 cup each red, green, and orange bell pepper (loosely chopped)
1/3 cup red onion (chopped)
1 cup button mushrooms (chopped)

SAUCE

1-quart can tomato sauce* (organic whenever feasible)
1/2 teaspoon each dried or fresh basil, oregano, garlic powder, and granulated sugar
1 15-ounce can tomato sauce* (organic whenever possible)
1/4 teaspoon sea salt (adjust to taste)

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius), with a rack in the centre of the oven.
Heat a big skillet over medium heat until it is hot. Once the pan is heated, add 1 tablespoon olive oil (amount as specified in the original recipe / modify if the batch size is changing), the onion, and the peppers. Season with salt and herbs, then mix well. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and slightly browned, adding the mushrooms in the last few minutes. Remove from consideration
Prepare the sauce by combining the tomato sauce and spices in a mixing dish, then seasoning with salt to taste. Season with salt and pepper to taste. Make a mental note to put it away. Take note that if you are using tomato paste, you need thin it with water until you achieve the proper consistency.
To make vegan parmesan, first blitz raw cashews, sea salt, nutritional yeast, and garlic powder in a food processor until they are the consistency of fine meal (if you haven’t done so before). Transfer to a jar and store in the refrigerator to keep it fresh
Roll out the dough onto a floured surface and move to a circular baking sheet lined with parchment paper. In order to get the crust to crisp correctly, you’ll want to put the pizza directly into the oven WITHOUT the parchment paper. Any round object will do because it’s not going into the oven (I use a wood board for this).
Add desired quantity of tomato sauce (you’ll have leftovers, which you can keep in a jar for later use), a sprinkle of parmesan cheese, and the sautéed vegetables on top
serve immediately.
Making use of a baking sheet, carefully move the pizza (WITHOUT the paper below) onto the oven rack. Because of the parchment, it will be less likely to fall through the crack.
Alternatively, bake for 17-20 minutes, until crisp and golden brown.
Sprinkle the remaining parmesan cheese, dried oregano, and red pepper flakes on top of the dish. Leftovers stay nicely, and there is no need to reheat them! It’s delicious to eat cold pizza.

*Instead of using one 15-ounce (425-g) can tomato sauce, you can use one 6-ounce (170-g) can tomato paste.
The nutritional information provided is a best-guess approximation.
Serving size: 1 portion Calories in a serving: 395 The following are the carbohydrate counts for the meal.
15 g of protein 13 g of fat 2.7 grams of saturated fat 0 g of trans fats Cholesterol: 0 milligrams Sodium: 1570 milligrams 7.9 g of dietary fiber 19 g of sugar

Did You Make This Recipe?

If you bake anything amazing, post @minimalistbaker on Instagram with the hashtag itminimalistbaker so we can see it!

How To Make the Best Basic Pizza Dough

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.
Over the years, we’ve refined this recipe for basic pizza dough, modifying it here and there until we’ve reached a mutual understanding.
That gives the impression that this dish would be difficult; yet, it is not.
In fact, one of our most important criteria was that everything be kept as basic as possible.
In fact, it’s the dough that was used in The Kitchn Cookbook, so you can use it for your nightly pizza as well!
Easy to prepare, whether on a relaxing afternoon at home or in advance and stored in the refrigerator, and much easier to roll out.

Top it with sauce and cheese, bake till bubbling, and you’ve got yourself a delicious handmade pizza.

Keep It Simple: Water, Yeast, Flour, Salt

With this dough, we kept to the bare essentials: water, yeast, flour, and salt were all we used. I’m not going to lie, we experimented with various water to flour ratios, the addition of olive oil, and the type of flour, all of which were excellent experiments — but when it came to simply your basic, trusty, daily dough, this was the recipe we settled on. Our recipe below yields around one pound of dough (about the same amount as most store-bought doughs), which will provide one big pizza or two smaller 10-inch pizzas depending on your preference. If you’re cooking for a bigger group or just want to make extra dough for future pizza meals, you can easily double or triple the basic components
the recipe will still turn out well. This recipe generates approximately one pound of dough, which is plenty for two (10-inch pizzas).
It is recommended that you allow at least 1 1/2 hours for rising time before shaping, topping, and baking.

With this pizza crust, you have a few of options: If you have a spare 10 minutes, you may create the dough and set it aside to rise for an hour or so before proceeding with creating your pizzas.
Alternatively, you can make the dough whenever you have a spare 10 minutes and store it in the fridge until you need it (up to three days or so).
You may even freeze pizza dough balls in case you have a last-minute pizza craving.
We actually like this dough if you have the luxury of allowing it to rest in the refrigerator for a day or two before using it.
The lengthy, cold rising period allows the flavors in the dough to develop more fully, while also improving the texture of the crust.
When it comes time to bake your pizza, our recommendation is to use a hot oven and keep the toppings as simple as possible.

Prepare your oven to the highest temperature it will tolerate — at least 500°F, but preferably even higher if possible.
This cooks the pizza in a short amount of time, resulting in a lovely golden crust that is incredibly crispy on the surface but yet chewy in the inside.
The more toppings you pile on top of the pizza, the longer it will take to cook, resulting in a limp and mushy result.
Try to keep your pizza excitement to a few dispersed toppings and some nice cheese.
The following are some basic pizza-baking instructions.
You may get the whole set of instructions on this blog page.

Get the full pizza-baking tutorial!

This is the dough you’ll use for your weekly pizza night. It’s simple to manufacture, and it’s simple to distribute. Top with sauce and cheese, bake, and you’ve got yourself a delicious handmade pizza.

Ingredients

You may use this dough to make your nightly pizza. You can put it together in minutes, and it’s simple to distribute. Bake for 15 minutes, and you’ve got yourself a delicious handmade pizza.

Equipment

Stand mixer with dough hook attachment, or medium-sized mixing basin and your own physical strength are also options.
Plastic wrap or other protective covering for the basin
a stiff spatula

Instructions

Dissolve the yeast in the water and set aside. Fill the bowl of a stand mixer or a medium-sized mixing bowl halfway with water. Sprinkle the yeast over the water and let it to stand for 5 minutes or until the yeast has completely dissolved.
To make a shaggy dough, combine the flour and salt in a large mixing bowl. Combine the flour and salt in a mixing bowl. To make the dough, use a stiff spatula to stir in the flour until it forms a shaggy mass
Approximately 5 minutes should be spent kneading the dough. Mix on medium speed with the dough hook on the stand mixer, or knead the dough by hand on the counter, for 5 to 8 minutes, until it forms a smooth, slightly sticky ball that bounces back when poked in the center. As soon as the dough starts sticking to the bowl or your hands like bubblegum, add a spoonful of flour at a time until it becomes easier to handle
try not to add too much flour if at all possible.
Option 1: Use the dough as soon as possible. For those in a hurry, skip the rising and start making the pizza right away. It will result in a thin-crusted pizza with a cracker-like taste, and it will be delicious.
Option 2: Allow the dough to rise for 1 1/2 to 2 hours before using it. You should give the dough a chance to rise if you’re intending on making pizza later today. Remove the dough from the mixing bowl, wipe it off with a little oil, and place it back in the mixing bowl. Using plastic wrap or a kitchen towel, cover the bowl and let the dough rise until doubled in size, about 1 1/2 hours
Option 3 — Refrigerate the dough until needed. For those who want to cook pizza in the following several days, cover the bowl with plastic wrap or a clean dishtowel and place it in the refrigerator. Ideally, allow it to rise for approximately a half hour before refrigerating it to get the fermentation process started, but it will be OK if you need to store it right away.
Preparing the oven for baking is important. If your dough has been refrigerated, remove it from the refrigerator and allow it to warm on the counter while the oven is preheating, or allow it to sit at room temperature for at least 2 hours. Place a rack in the bottom third of the oven and preheat to 350 degrees. Bake with a baking stone or an upside-down, heavy baking sheet on a rack set over a baking sheet pan. Preheat the oven to the highest temperature it will tolerate, or at least 500°F.
Make the pizzas according to the recipe. Pinch or shape one of the pieces of dough into a 10-inch circle, then repeat with the other half of the dough. Bake for 15 minutes at 350°F on a floured baking peel, the back of a sheet pan, or a piece of parchment paper until golden brown. Add about 1/4 cup of sauce, some cheese, and any other desired toppings on top.
Preheat the oven to 500°F and bake the pizza for 5 to 10 minutes. Place the pizza on top of the baking stone or baking sheet and place it in the oven. Bake for 5 to 10 minutes, or until the cheese is melted and the crust turns golden brown, and you can see some charred bits on the top and edges. The baking time may vary depending on the temperature of your oven and how thick or thin you rolled your pizza
allow to cool (for a little period of time!) before cutting and serving. Transfer the pizza to a cutting board and cut it into slices. Allowing the pizza to cool just enough so that it does not burn your tongue when you bite into it before cutting is recommended. Meanwhile, bake the remaining round of dough with a decorative topping.

Recipe Notes

Pizza dough may also be frozen for up to three months after it has been made and is uncooked.
Place the frozen pie in the refrigerator for at least 12 hours before you intend to bake it.
You may get the complete set of instructions here: How to Freeze Pizza Dough (with Pictures).
Emma Christensen is a contributor to this article.
Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years.
She is the author of the books True Brews and Brew Better Beer, among other works.

Visit her website for more information about her cooking adventures.

2-Hour Pizza Dough Recipe

If you’re in the mood for pizza tonight, this 2-hour pizza dough recipe is precisely what you’re looking for.
My basic California-style pizza dough recipe takes at least 5 hours to prepare and may be kept in the refrigerator for up to 3 days.
However, there are situations when you don’t have that kind of ti