This Universal Pizza Dough recipe can be used for all types of pizzas.
Tip: Allergy Advice
This dish contains the following allergens: Wheat
Step-by-step instruction without your screen going to sleep
- 570g bread flour
- 6g active dry yeast
- 12g Kosher salt
- 370g warm water (100°F–109°F)
- 3 1/2 cups bread flour
- 2 teaspoons active dry yeast
- 1 tablespoon + 1/2 teaspoon Kosher salt
- 1 1/2 cups warm water (100°F–109°F)
- Stand Mixer
- Medium Bowl
In a stand mixer fitted with the dough hook attachment, add all ingredients except water and mix to combine. Add the water and mix on medium speed for 5 minutes. The dough should be tacky and spring back when touched.
Transfer dough to a clean bowl, cover with a clean kitchen towel, and let sit in a warm place for 1 hour 30 minutes.
After the dough has rested, divide into 3 balls about 10 to 12 ounces each.