Try this Best Homemade Pizza Dough recipe, or contribute your own.
- Carbohydrate 71.3110517588141 g
- Cholesterol 1.19583931301283 mg
- Fat 8.36172068176889 g
- Fiber 3.4806667165127 g
- Protein 10.9972000153109 g
- Saturated Fat 1.40819602238329 g
- Serving Size 1 1 Serving (182g)
- Sodium 2067.89983662424 mg
- Sugar 67.8303850423014 g
- Trans Fat 0.52064823078838 g
- Calories 410 calories
Step-by-step
- Attach dough hook to standing mixer
- In standing mixer bowl add sugar, salt, yeast, shortening and water in that order. Turn mixer on.
- Add flour. Let dough hook stir mixture until flour starts to come together.
- Drizzle oil on sides of bowl and continue mixing until dough begins to form. Scrape remaining flour off sides of bowl and mix in with hands. Dough should not be sticky.
- Cover bowl with kitchen towel and set in warm dry place to let rise, about 45 minutes
- Remove risen dough from bowl and form ball with hands. Ready to use.
Why does homemade dough sometimes turn out tough instead of pliable? Achieving the correct balance of structural strength and tenderness relies entirely on how gluten develops during the initial mixing phase. When flour hydrates, proteins form a resilient network that traps fermentation gases, dictating whether the final crust holds its shape under heavy toppings or tears easily under pressure.
Using a standing mixer fitted with a dough hook ensures even distribution of the yeast, sugar, and shortening without overtaxing your hands. Adding the warm water between 105 degrees Fahrenheit and 110 degrees Fahrenheit activates the active dry yeast properly without killing the microorganisms. Drizzling oil down the sides of the bowl near the end of mixing lubricates the gluten strands, which prevents the exterior from drying out and allows the mass to stretch smoothly rather than snap back.
Judging doneness during the bulk fermentation requires tactile observation rather than thermal testing. Allow the mass to rest in a draft-free environment until it doubles in volume, typically around 45 minutes. Pressing a floured fingertip gently about half an inch deep into the surface provides a reliable visual cue: if the indentation remains without springing back immediately, the fermentation is complete and the material is ready for shaping.
While all-purpose flour yields a tender crumb, substituting up to thirty percent of the volume with bread flour increases protein content for a chewier exterior when baked at high heat.
