* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
Easy Make It Yourself Pizza Dough!
Food & Drink
5 cups of Flour
1 1/2 tsp of table salt
1 1/4 tsp dry active yeast
1/4 cup of warm water
1/2 Tbs of sugar
1 3/4 cups of room temperature water
1 Tbs olive or vegetable oil
(Plus oil for surfaces and hands)
First put the dry active yeast into the 1/4 cup of warm water to activate it. It should take about 5-10 minutes and look cloudy/foamy, like in the photo.
While waiting for the yeast to activate, mix the flour, salt, and sugar together in a large bowl.
Once the yeast is ready (5-10 min), add it along with the room temperature water and oil to the dry ingredients.
Stir the ingredients together using a wooden spoon (this can also be done by an electric mixer if you have a kneading attachment).
Your dough will look something like this. Leave it to rest for 1-5 minutes.
While the dough is resting, prepare a flat surface to put the dough onto. I use a large cutting board, but a counter or tabletop works as well. Oil the surface so the dough will not stick.
Take the dough out of the bowl onto your surface. You should put some oil on your hands as well to help prevent sticking. Pick up the dough and pull the sides out to stretch it, then fold the two ends underneath the centre of the dough. Do this 3 or 4 times.
Your dough should now look something like this.
Place a clean bowl over top of the dough for about 5 minutes. Then repeat the stretching and folding of the dough.
The dough should look a bit smoother than before and should stick to you less readily. Cover the dough with the bowl for 5 minutes again. Then stretch and fold it again.
The dough should now be quite smooth and when you poke it, it should "bounce" back fairly quickly. If not just repeat the process for a forth time.
Now place the dough in a large bowl, covered with plastic wrap, until the dough as doubled in size.
I like to use this recipe to make 4 pizzas, so at this point I cut it into quarters and form each one into a ball be stretching and folding it. It can be used right away or stored for future use
This dough can be kept in the fridge for 3 days or in the freezer for about 3 months. I put the dough in medium sized freezer bags with oil, to prevent them from sticking to the bag.
When you want to make your pizza the dough should be at room temperature. If it's in the fridge it shouldn't take too long, but from the freezer it will probably need 2 hours to thaw.
You can roll this dough out if you like, but I find that it just retracts on itself. For me it is much easier to let it hang off my hand (moving my hand around its circumference) until it's the size I want. I like a puffy crust so I don't do it for very long.
Mine usually look like rectangles or ovals.
Then you can add whatever topping you like! Pop it in an oven preheated to the highest your oven goes (mine is 500F) for about 10 minutes. The bottom and top should be brown and the inside nice and fluffy.