Easy Pizza Dough

Ingredients

• 240 ml Warm Water (lukewarm (about 38°C))
• 1 tsp Granulated Sugar
• 2 tsp Active Dry Yeast (or one 7 g packet)
• 2 tbsp Milk Powder (optional, adds richness)
• 500 g All-Purpose Flour (11‑13 % protein; can substitute bread flour)
• 28 g Unsalted Butter (softened, cut into cubes)
• 1 tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt (fine sea salt)

Instructions

1. Activate Yeast

   In the mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5‑10 minutes until the mixture becomes foamy.

   Time: PT10M

2. Mix Dry Ingredients

   Add the flour, optional milk powder, and salt to the bowl. Stir with a whisk or fork to distribute evenly.

   Time: PT5M

3. Incorporate Butter and Knead

   Pour the foamy yeast mixture into the dry ingredients, add the softened butter, and mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until smooth, supple, and slightly tacky.

   Time: PT15M

4. First Fermentation (Bulk Rise)

   Shape the dough into a ball, lightly coat it with olive oil, cover the bowl tightly with plastic wrap, and let it rise in a warm spot (around 25‑27°C) until doubled in size, about 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 25-27°C

5. Punch Down, Add Oil, and Shape

   Gently punch down the risen dough to release excess gas, drizzle a little more olive oil over it, and fold the dough a few times. Divide into 2 equal portions (for two medium pizzas) and shape each into a tight ball.

   Time: PT5M

6. Final Proof (Optional) and Use

   Cover the dough balls with a damp kitchen towel and let rest for another 30 minutes. They will puff slightly and become easier to stretch. Proceed to top and bake at 250°C (482°F) for 10‑12 minutes, or store as described.

   Time: PT30M

Nutrition Facts

Calories

1070

Protein

28 g

Carbohydrates

182 g

Fat

18 g

Fiber

10 g

Ingredient Substitutions

• Instead of Milk Powder: dry milk powder, whey protein
• Instead of All-Purpose Flour: bread flour
• Instead of Unsalted Butter: margarine, vegetable oil
• Instead of Olive Oil: vegetable oil, canola oil

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Measuring Cups & Spoons
• Wooden Spoon or Dough Hook
• Plastic Wrap
• Bench Scraper (optional) (optional)

Critical Steps — Do Not Skip

• Yeast must bloom and become foamy before mixing.
• Dough must double in size during bulk fermentation.
• Window‑pane test (thin stretch without tearing) confirms gluten development.

Chef Tips from the Video

• For extra flavor, add a pinch of dried herbs (oregano or basil) to the dough.
• A splash of honey instead of sugar gives a subtle sweetness and helps browning.
• If you have a stand mixer, use the dough hook on low speed for 5‑6 minutes.

Troubleshooting

Storage

Refrigerator: Place dough in an airtight container for up to 3 days.

Freezer: Freeze dough after the first rise, wrapped tightly, for up to 1 month. Thaw overnight in the fridge before use.

Room temperature: Do not store at room temperature beyond the final proof; dough will over‑proof.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate for a slower, more flavorful fermentation.
• Freeze dough after the first rise; thaw in the refrigerator before the final proof.