The Best Pizza Dough Recipe

A homemade Pizza Dough recipe with all the tips and tricks! Such an easy method that yields incredible results! A soft and chewy interior and a nice crisp, golden brown exterior.

The Best Pizza Dough

Servings: 10 - enough dough for 2 pizzas

• Prep Time 25 minutes
• Cook Time 10 minutes
• Rise Time 1 hour 40 minutes
• Total Time 2 hours 15 minutes

Ingredients

• 2 1/4 tsp active dry yeast or instant yeast (see notes*)
• 2 tsp granulated sugar
• 1 1/2 cups warm water, heated to 110 - 115 degrees for active dry yeast, 120 - 130 degrees for instant yeast
• 3 Tbsp olive oil, plus more for brushing
• 1 1/4 tsp salt
• 3 1/2 cups (17.5 oz) unbleached all-purpose flour or bread flour, then more as needed (scoop and level to measure)

Instructions

1. In the bowl of an electric stand mixer whisk together active dry yeast, sugar and 1/2 cup water. Let rest 5 - 10 minutes until it starts to bubble up. If using instant yeast see notes as method is different.
2. Add in remaining 1 cup warm water, 3 Tbsp olive oil, salt, and 3 cups flour. Set mixer with paddle attachment and blend mixture until combined.
3. Switch to a hook attachment, then knead in remaining 1/2 cup flour. Continue to let knead, while adding more flour 1 or 2 Tbsp at a time as needed until dough isn't overly tacky.
4. Knead on medium-low speed about 6 - 8 minutes until dough is soft and supple and pulls away from the sides of the bowl. Dough should be just slightly sticky.
5. Transfer dough to a large oiled bowl (preferably coated with olive oil or olive oil cooking spray), turn dough to other side to coat opposite side in oil.
6. Cover bowl with plastic wrap and let rest until double in volume in a warm place about 1 1/2 hours, or even better 24 hours in the fridge if time allows. If using the fridge method, the following day you'll need to let the dough come to room temperature for about 1 hour before shaping.
7. Near end of rising place pizza stone in oven and let preheat to 475 degrees for 30 - 45 minutes.
8. After rising, press dough down, divide into two portions (freeze** second portion for later at this point if desired).
9. Place each portion if using both right away into two oiled bowls, cover and let rest 15 minutes.
10. Stretch and shape dough into a circle about 11 - 14 inches depending on how thick or thin you like the crust.
11. Transfer to a sheet of parchment paper just large enough to fit.***
12. Brush top of crust with olive oil (about 1 Tbsp each). At this point for a fluffier crust if preferred, let rest 10 minutes. Spread top with sauce (I use about 2/3 cup), sprinkle with cheese (I use about 2 cups mozzarella) and finish with desired toppings.
13. Transfer with parchment paper to preheated pizza stone and bake until crust is golden brown and cooked through, about 11 - 14 minutes.
14. Slice and serve pizza warm. Repeat process with second dough if using.

Recipe Notes

*If using instant yeast:

• It does not need to be proofed first.
• Use water heated to 120 to 130 degrees.
• To mix just whisk together 3 cups flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment.
• Blend in water. Then switch to hook attachment and proceed to mix as directed in step 3.

**Dough can be frozen, to do so:

• Wrap in parchment paper.
• Transfer to a freezer resealable bag.
• Freeze up to 3 months. Thaw overnight in refrigerator.
• Let rest at room temp about 1 hour before shaping.

***Parchment paper should be trimmed to fit the crust or removed partway through baking so it doesn't scorch. Also at this point to reduce bubbles if desired, you can press fingertips randomly over shaped dough or pierce randomly over top with a fork.
Nutrition estimate is for dough only. No toppings.

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Chicken Pot Pie Soup

Chicken Pot Pie Soup

 Servings: 6

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 6 Tbsp butter, divided
• 1 1/4 cups chopped yellow onion (1 medium)
• 1 Tbsp minced garlic
• 1 cup diced celery (about 3 ribs)
• 1 cup peeled and diced carrots (about 2 carrots)
• 2 1/2 cups low-sodium chicken broth
• 2 cups (heaping) peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
• 2 tsp minced fresh thyme (or 1 tsp dried)
• 2 tsp minced fresh rosemary (or 1 tsp dried)
• 2 bay leaves
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1 cup frozen or fresh peas
• 1 cup frozen corn (optional)
• 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
• 3 Tbsp chopped fresh parsley

Instructions

1. Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
2. Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste. 
3. Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
4. Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
5. Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
6. Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
7. Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
8. Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).

Recipe Notes

I like to serve with biscuits (not included in nutrition estimate). Try it with:

• classic buttermilk biscuits
• quick and easy drop biscuits
• parmesan biscuits (recipe follows below recipe box)
• cheddar chive biscuits

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No Knead Bread

No Knead Bread {Rustic Artisan Style}

Servings: 10

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 3 cups (15 oz) all-purpose flour (preferably unbleached, scoop and level to measure)
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast, instant yeast, or rapid rise yeast
• 1 1/2 cups warm water (about 110 degrees)

Instructions

1. In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).
2. Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).
3. Heat oven to 450 degrees. Once oven has reached 450 degrees, place an enameled cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
4. Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about 30 minutes.
5. Remove pot from oven and with floured hands, or holding the corners of the parchment paper, carefully drop dough into hot pot (you don't need to grease the pot). Immediately cover with lid, then return pot to oven and bake 30 minutes (at 450 degrees). 
6. After 30 minutes, remove lid from pot and bake uncovered for 12 - 15 minutes until nicely golden brown.
7. Remove from oven and allow bread to cool on a cooling rack before slicing.

Recipe Notes

• If you'd like bread to maintain a crisp crust then store in an opened paper bag, for a moister loaf store in an airtight container.
• I've made a wheat version of this using 1 1/2 cups whole wheat flour, 1 1/2 cups white flour, 1 tsp salt, 1/2 tsp yeast, 2 Tbsp honey combine with 1 1/2 cups warm water (or use a little more if needed) and rise and bake according to directions listed. Delicious!
• Recipe adapted from Jim Lahey's recipe via NYT.

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Basic Homemade Bread

Basic Homemade White Bread

 Servings: 16 slices

Prep Time 20 minutes

Cook Time 35 minutes

Rise Time 2 hours

Total Time 2 hours 55 minutes

Ingredients

• 3/4 cup (175ml) warm water, 110-115 degrees
• 2 1/2 tsp (9g) active dry yeast, or instant yeast* (see notes)
• 2 1/2 Tbsp (32g) granulated sugar, divided
• 1 1/2 tsp salt
• 3/4 cup (175ml) milk, warmed to 110-115 degrees
• 3 1/2 cups (496g) unbleached all-purpose flour or bread flour, then more as needed (scoop and level to measure)
• 3 Tbsp (42g) unsalted butter, plus 1/2 Tbsp more for top

Instructions

1. In the bowl of an electric stand mixer whisk together warm water, yeast and 1/2 Tbsp sugar. Let rest 10 minutes.**
2. Fit mixer with paddle attachment. To yeast mixture add remaining 2 Tbsp sugar, salt, milk, butter and about 2/3 of the flour. Mix until well combined.
3. Switch to hook attachment, add remaining flour and knead on low speed until it comes together well. Continue to knead on low speed, while adding a little more flour as needed to create a soft, non-sticky yet supple dough. Knead until mixture clears the sides of the bowl and becomes smooth, about 7 - 8 minutes.
4. Transfer dough to an bowl sprayed with non-stick cooking spray. Spray a sheet of plastic wrap with non-stick cooking spray and cover bread (sprayed side down, don't wrap tightly just drape over so the dough has space to expand). Let rest until doubled in volume, about 1 - 1 1/2 hours.
5. Press dough down then transfer to a lightly floured work surface. Pat and stretch dough to a rectangle about 14 by 8-inches.
6. Roll dough up starting on one of the 8 inch ends and rolling to opposite side.
7. Transfer to a greased 9 by 5-inch loaf pan. Spray a sheet of plastic wrap with non-stick cooking spray (or use plastic wrap used to cover bowl) and drape greased side down over bread pan leaving room for bread to expand, plastic wrap shouldn't be wrapped tight.
8. Let rest until loaf is about 1 1/2 to 2-inches above the height of the bread pan, about 1 hour. Preheat oven to 350 degrees near the end of that rise period.
9. Bake loaf in center of oven, rotating once halfway through baking, until golden brown on top and it sounds hallow when tapped, about 35 - 42 minutes.*** Loaf should register 195 degrees in center on an instant read thermometer.
10. Remove from oven, run a stick of butter over top (using about 1/2 Tbsp). Transfer to a wire rack to cool at least 20 minutes before attempting to slice (who can resist a slice of warm bread? Just keep in mind it does slice cleanest once cooled through though).
11. Store bread in an airtight container at room temperature for a few days or for longer shelf life store in the refrigerator.

Recipe Notes

• *If using instant yeast there's not need to proof (mix with water and sugar) and let rest. Instead just mix all ingredients in step 1 and 2 together.
• **It should bubble after after resting, if not yeast is bad or water was too hot. If needed you may need to begin with new yeast.
• ***If you find your oven is browning top too quickly before cooked through then tent with foil.
• I'm in a dry climate so I like to transfer the bread to an airtight container when it's still slightly warm. This way the loaf sort of steams in the container and softens the crust and traps moisture in.

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