Prep Time: 5-10 minutes ~ Cook Time: 5-8 minutes
Total Time: 1- 1 1/2 hours (approx 1 hr to proof)
With this Italian Pizza dough, you can make so many different Italian dishes! You can even make pounds of pizza dough and freeze it for meal prep later!
Various meal options include:
Chef Gregs Kitchen
If you do a good amount of baking, a quality digital scale will be your best friend. Baking is scientific, using correct weights will ensure quality consistent results. Although not a necessity, having a baking stone is highly recommended. A good quality standing mixer will save you time and labor. They also have tons of useful attachments to roll pasta, grind meats and vegetables, and even make your own sausages.
- 20 oz bread flour
- 12 oz h20
- 2 tsp Kosher or Sea salt
- 1/2 tsp active yeast
- 1 oz Olive oil
Set the bowl of your mixer on the scale, and zero the weight.
Add flour, zero, add water. Using warm water will dissolve and activate the yeast quickly and consistently.
Sprinkle the salt on top, then the yeast.
Add olive oil.
Allow 1-2 minutes for the yeast to start to dissolve.
Using the dough hook, set the mixer on low to medium speed and knead for about 10 minutes. The dough should be smooth and be able to be stretched quite thin without breaking.
Cover with a kitchen towel and allow to proof (should double in size). Placing the dough in a warm area will speed up the process.
After dough has proofed, put it on a clean counter or cutting board, sprinkled with flour to prevent sticking. Hand knead your dough to redistribute the yeast and push out any gas.
Roll each portion into a tight ball.
(MEAL PREP TIP: At this point, your dough can be wrapped and frozen for 3-6 months, or stored in fridge for up to one week.)
Lightly flour your work space, and roll out each dough to desired thickness/thinness.
Having a pizza paddle or pizza stone will help, but not a necessity. You can also use a lightly oiled cookie or baking sheet.
Build your pizza right on the paddle, pre-heated stone, or baking sheet.
Brush each with a light coating of a beaten egg immediately before cooking.
Cook in 400 F oven for 5-10 minutes or until cheese is completely melted and crust is golden brown and cooked through.
PRO TIP: If making calzones or stromboli, seal edges tightly, cut small slits, or poke holes with a fork to allow steam to escape while cooking and avoid blow outs.
Portion dough, will make 2 large pizzas or 4 smaller calzones or stromboli.
TO MAKE ZEPPOLI: Roll small balls, deep fry until golden. Place in a paper bag, add powdered sugar and shake to distribute.