Simple Pizza Dough
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Simple Pizza Dough
If you've ever wanted to try making your own simple pizza dough, this is your recipe! By using active dry yeast, this pizza dough comes together quickly and it's versatile so it can be used with for many different pizza styles. It's best used with Neapolitan, Californian, Detroit, and Grandma style pizza recipes.
Ingredients
Directions
Place warm water in a large bowl and sprinkle the yeast on top. Stir. Let it rest for a few minutes until the yeast starts to bloom (it will get puffy).
Add flour and salt to the yeast and place the mixture in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 8 minutes. If you don’t have a stand mixer, use a food processor, or your hands. The dough should be very smooth and slightly sticky.
Lightly oil a large bowl with Colavita olive oil and place the dough inside.
Cover with plastic wrap. Place the dough in a slightly warm area for about 2 hours or until it doubles in size.
After this time, place the dough on a lightly floured countertop. Cut the dough in half and then in half again to get 4 equal-sized pieces.
Roll the pieces into balls. Then allow them to rest for 20 minutes covered with plastic wrap.
Now they’re ready to use!
NOTE: for use with Detroit or Grandma style, split the dough into two larger balls instead of 4 smaller ones.
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Ingredients
Directions
Place warm water in a large bowl and sprinkle the yeast on top. Stir. Let it rest for a few minutes until the yeast starts to bloom (it will get puffy).
Add flour and salt to the yeast and place the mixture in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 8 minutes. If you don’t have a stand mixer, use a food processor, or your hands. The dough should be very smooth and slightly sticky.
Lightly oil a large bowl with Colavita olive oil and place the dough inside.
Cover with plastic wrap. Place the dough in a slightly warm area for about 2 hours or until it doubles in size.
After this time, place the dough on a lightly floured countertop. Cut the dough in half and then in half again to get 4 equal-sized pieces.
Roll the pieces into balls. Then allow them to rest for 20 minutes covered with plastic wrap.
Now they’re ready to use!
NOTE: for use with Detroit or Grandma style, split the dough into two larger balls instead of 4 smaller ones.
3 Comments
What is 600g and 340g?
Hi there, I think you mean what is the “g”? If so, g is from grams. We weigh all the ingredients for pizza dough to make sure they stay consistent each time. A basic kitchen scale will help with this.
@ Mary Ellen B Schoen and anyone else.
Ounces:
600g = 21.2 Ounces.
340g = 12 Ounces
for an approximate result, divide the mass value by 28.35
340g to Oz in Google.
https://www.google.com/search?q=600g+to+ounce&rlz=1C1CHBF_enUS948US948&oq=600g+to+ounce&aqs=chrome..69i57.2903j0j1&sourceid=chrome&ie=UTF-8
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Cups
To convert 600 grams (g) into cups (c), multiply 600 by .00423. There are .00423 cups to each gram and roughly 236.59 grams to each cup. Six hundred grams is equal to approximately 2.54 cups.