How to Make Pizza Dough: A Practical Guide
Making your own pizza dough doesn’t need to be complicated. With a few ingredients, you’ll have a pizza base that’s perfectly chewy, crispy, and ready to be topped with anything you like. This guide covers a classic pizza dough method and offers a gluten-free (GF) variation for those avoiding wheat.
Ingredients for Classic Pizza Dough
• 3 ½ cups (440g) all-purpose flour (plus extra for dusting)
• 1 cup (240ml) warm water (about 110°F or 43°C)
• 2 ¼ tsp active dry yeast (or one 7g packet)
• 1 tbsp olive oil
• 1 tsp salt
Step-by-Step Instructions
1. Activate the Yeast: In a measuring cup, combine the warm water and yeast. Stir briefly and let it sit for 5-10 minutes, or until the mixture becomes foamy on top. This is a sign that the yeast is alive and ready to go.
2. Add Olive Oil and Rest: Once the yeast is foamy, add the olive oil to the measuring cup. Let the mixture sit for another minute.
3. Add Salt and Mix: Sprinkle the salt into the measuring cup and give it a quick stir to distribute. Mixing the salt at this stage helps prevent it from interfering with the yeast’s action.
4. Combine with Flour: In a large mixing bowl, add the flour. Make a well in the center, then pour in the yeast mixture. Use a spoon or your hands to mix until it begins to come together.
5. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. If it’s too dry, add a few drops of water; if too sticky, sprinkle with a little more flour.
6. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for 1-2 hours, or until doubled in size.
7. Shape and Use: Once risen, punch down the dough to release air bubbles. Roll out to your desired thickness, and top with your favorite ingredients. Bake on a preheated pizza stone or baking sheet at 475°F (245°C) for 10-15 minutes, or until the crust is golden.
Gluten-Free Pizza Dough Option
Creating a gluten-free pizza dough is more involved due to the lack of gluten, but it’s achievable with a blend of gluten-free flours.
Ingredients for GF Pizza Dough
• 1 cup corn flour
• 1 cup sorghum flour
• ½ cup rice flour
• ¼ cup potato starch
• ¼ cup tapioca starch
• 1 tbsp psyllium husk powder (optional but recommended for structure)
• 1 cup (240ml) warm water
• 2 ¼ tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp salt
GF Step-by-Step Instructions
1. Activate the Yeast: Just like the classic dough, combine warm water and yeast in a measuring cup and let sit until foamy, about 5-10 minutes.
2. Add Olive Oil and Salt: Mix in the olive oil and salt once the yeast has activated.
3. Mix the Flours: In a large bowl, combine the corn flour, sorghum flour, rice flour, potato starch, tapioca starch, and psyllium husk powder. The psyllium husk adds elasticity and helps the dough bind better.
4. Combine and Mix: Pour the yeast mixture into the dry ingredients and mix thoroughly until it starts coming together. Gluten-free dough will feel much softer and stickier than traditional dough, so you may not be able to knead it in the same way.
5. First Rise: Cover the bowl and let the dough rise for 1-2 hours. The dough should feel slightly puffed and will look wetter than traditional pizza dough.
6. Shape and Bake: Use wet hands or lightly oiled parchment paper to shape the dough. Spread it into your desired pizza shape and thickness. Bake on a preheated stone or baking sheet at 450°F (232°C) for 12-15 minutes or until golden and crisp.
Final Tips
• For the Classic Dough: If you prefer an overnight rise, refrigerate the dough after the initial knead and let it rise slowly for up to 24 hours. This will add depth of flavor.
• For the GF Dough: Gluten-free dough can be tricky to handle. Working with slightly wet hands or a spatula can make shaping easier.
With this straightforward approach, you’ll be able to make both classic and gluten-free pizza doughs that deliver on texture and flavour.
