Making pizza dough is simple, making pizza dough with a stand mixer or food processor is darn right easy. Before I had a stand mixer I admit it, I used to go to the store and buy their pre-packaged dough. My husband and I thought we were being frugal and sensible going this option rather then buying frozen pizzas or getting take-out all the time. Really, it just tasted better. Once we got the stand mixer and started making our own dough I can’t imagine buying it from a store anymore.
There are a few different variations to pizza dough but I’m going to go the easy route. Every month or two I’ll make a bunch of batches and then wrap them up in plastic wrap and throw them in the freezer. No need to then put them in a storage bag or vacuum seal them, just roll them up in plastic wrap and toss them in! Then, whenever we want a quick meal, we’ll just defrost one and make pizza, calzones, Stromboli or what not. Easy and home made! I use the following pizza dough recipe by Wolfgang Puck because it doesn’t take much preparation and I can bang out a bunch in just 30 minutes.
Pizza Dough
Ingredients:
1pkg of yeast (or 2.25 tsp)
1 tsp honey
1 cup warm water
3 cups flour
1 tsp salt
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1 tbsp olive oil
Dissolve Yeast in 1/4 cup of warm water. Combine flour, salt, oil, honey and remaining 3/4 cup of water. Add yeast/water mixture. Knead dough for 2-3 minutes. If you are using a stand mixer or food process take dough out and then knead with your hands a few times. Just form into a loose ball and roll the edges underneath a few times until you get a nice seamless top. Then place in a bowl, throw a towel over it and let it rise. I punch it down an hour later and let it rise again. Sometimes, if I am freezing them directly I will wrap them up after the first rise, sometimes I will let the dough rise again and then wrap them up, I haven’t found any difference in taste or texture afterwards.
Your dough should start to climb the dough hook if using a stand mixer like this.
Then form a nice ball like this and place in a bowl.
Wrap it up and toss it in the freezer for a quick meal later on (I’ve left them in there for up to 3 months) or save one and have it for dinner!
Source: Wolfgang Puck
6 comments
Glenn Hamilton said:
December 25, 2014 at 6:39 pm
I’m confused about how much water to use
Maeghan said:
December 26, 2014 at 1:58 pm
The ingredient list states you’ll use a total of 1 cup of water. 1/4 of water with the yeast and the remaining when you add the rest of the ingredients.
jude said:
March 6, 2015 at 1:18 am
Sounds easy
Danielle Fields said:
March 14, 2015 at 9:47 pm
I made this today and it was very easy to make. This was my first time making a pizza dough and I would definitely be making this again. I used your butter sauce from the chicken and garlic recipe but used mozzarella cheese and spinach only. It was delicious and the family enjoyed it. Thank you.
Maeghan said:
March 15, 2015 at 10:07 am
I’m glad you enjoyed it! If you enjoy spinach pizza, then might I suggest my Spinach Alfredo Pizza?
Donna Marie Barton Wigginton said:
December 11, 2018 at 10:52 pm
i love this site…love your recipes!