Pizza Dough

Pizza Dough

Pizza Dough is a home-style staple dish at difficulty 4/5 (Advanced), about 537 kcal. Pizza dough uses low-temperature overnight fermentation, giving the finished cru. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

537 kcal

Ingredients

  • **Ingredients**
  • All-purpose flour
  • Water (warm water)
  • Angel dry yeast powder
  • Table salt
  • Olive oil
  • White granulated sugar
  • **Tools**
  • Oven
  • Baking parchment paper
  • Pizza stone (better if you have one; a regular baking sheet works too)
  • Rolling pin (optional)

Steps

  1. Dissolve the yeast powder in the prepared warm water, stir briefly, and set aside.
  2. Take the prepared flour and add salt, olive oil, and white granulated sugar in order.
  3. Prepare to mix the water and flour, stirring while adding water until all the water is added.
  4. Stir until no dry flour is visible.
  5. Place in a container about three times the size of the dough, seal it, and refrigerate (4°C). **Wait 8–12 hours; generally, if you make it at night, it will be ready the next day.**
  6. Observe the dough after proofing. **It is considered fully proofed when it is about twice its original size.**
  7. Take the proofed dough, divide it evenly into four portions, cover each with plastic wrap, and set aside.
  8. Sprinkle a little more dry flour on the cutting board and prepare to knead the dough.
  9. Because the dough is fairly wet, it becomes less sticky only after being coated with dry flour. Do not knead too many times; it is enough for the surface to become slightly smooth.
  10. Stretch it by hand or flatten it with a rolling pin. It does not have to be round—as long as the thickness is even and it fits in the oven.
  11. Line with parchment paper, place the crust on it, add your prepared toppings according to personal taste, and sprinkle with shredded cheese.
  12. For fruit pizza, bake at 180°C top heat and 220°C bottom heat for 16 minutes.
  13. For meat and vegetable pizza, bake at 200°C top heat and 230°C bottom heat for 18 minutes.
  14. Squeeze on salad dressing or any other sauce you like and enjoy~

Notes

Pizza dough uses low-temperature overnight fermentation, giving the finished crust a soft yet slightly chewy texture. It is a home-style Western baked good. It mainly provides carbohydrates and a small amount of healthy fat. The process is simple, but it requires patiently waiting for the dough to ferment, so it is also beginner-friendly. From preparation to baking completion, including overnight refrigeration, it takes about 10–14 hours, so it is suitable to prepare a day in advance.

Estimated cooking difficulty: ★★★★
Estimated calories: 537 kcal
Group: Pizza Dough

Calculation:
An 8–9 inch pizza needs about 125 g of flour, which is about one person's portion (just about enough for an adult male).

Mixing ratio of ingredients

```text
Flour : Water : Olive oil : Yeast powder : Salt : Sugar
100 : 70 : 7 : 1 : 0.6 : 0.6
```

Example

If you want to make 4 crusts at once, you need:

- Flour 125 g x 4 = 500 g,
- Water 70 x 5 = 350 g,
- Olive oil 7 x 5 = 35 g,
- Yeast powder 1 x 5 = 5 g,
- Salt 0.6 x 5 = 3 g,
- Sugar 0.6 x 5 = 3 g

- Be sure to pay attention to the water ratio.
- Oven quality varies; when making it for the first time, pay attention to how the heat affects the pizza.
- If not specifically labeled as cake flour or bread flour, it is generally all-purpose flour.
- Fruits that release a lot of water cannot be used as toppings, such as watermelon, oranges, etc.

If you follow this guide's process and find problems or possible improvements, please submit an Issue or Pull request.

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