Recipes Breads Pizza Focaccia and Flatbread All-Purpose Pizza Dough
All-Purpose Pizza Dough

All-Purpose Pizza Dough

All-Purpose Pizza Dough is rated 4.5 out of 5 by 4.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 2
This all-purpose dough complements both traditional and modern pizzas.

Ingredients:

  • 1 Tbs. active dry yeast
  • 3/4 cup plus 2 Tbs. lukewarm water
  • 2 3/4 cups all-purpose flour, plus 1/2 cup for
      working
  • 1 tsp. salt
  • 1 Tbs. extra-virgin olive oil

Directions:

In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.

Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as your work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a baker's peel or baking sheet, cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Top and bake as directed in your pizza recipe. Makes 1 1/4 lb. dough, enough for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza.
Adapted from Williams-Sonoma Kitchen Library Series, Pizza, by Lorenza de' Medici (Time-Life Books, 1993).
Rated 5 out of 5 by from Best pizza dough recipe! This is hands down the best pizza dough recipe out there. When you go to bake your pizza....bake at 450 for 10 minutes then turn down to 400 degrees and slide your pizza off the pan onto the rack. Continue to bake for 10 more minutes. You will have a crispy crust just like the brick oven pizzas.
Date published: 2016-08-17
Rated 5 out of 5 by from Best Crust I've used this recipe for years. It's a very dependable and versatile crust. I've never been disappointed with it.
Date published: 2015-03-12
Rated 4 out of 5 by from Good All Around Pizza Recipe I like the ease of using this recipe when I don't want store-bought or pizza parlor pizza. This is a good base for either thin or thick crust pizza pie. Will use again and again.
Date published: 2015-02-08
Rated 4 out of 5 by from Good go-to pizza dough recipe I use this recipe for all my homemade pizza and it's been really good so far. It's simple enough and is pretty reliable. It has a nice chewy texture and gets pretty crisp throughout. I sometimes have trouble with it being a little too dense, but it may because of my kneading. All in all, though, I think it's a dependable recipe!
Date published: 2012-05-30
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