YouTube home #ProudToBe


How to Make Pizza Dough





The interactive transcript could not be loaded.



Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on May 24, 2010

Shelley Young shows how to make a versatile pizza dough you can cook in the oven or on the grill.

Pizza Dough
Yield: 2 large pizzas or 4 individual pizza or 8 mini appetizer pizzas
Active Time: 20 minutes
Start to Finish: 2 hours

1 cup lukewarm water (110-115 degrees)
1 tablespoon active dry yeast
1 tablespoon extra virgin olive oil
2 3/4 cups bread flour
1 teaspoon fine sea salt

1. Sprinkle the yeast on top of water in a large mixing owl and sitr gently until dissolved.
2. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.
3. Add oil, most of the flour and salt, and mix until incorporated.
4. Work in most of the remaining flour. Turn out mixture, which may be slightly sticky, onto a floured surface.
5. Knead several turns by hand until smooth and elastic, about 10 minutes. Adjust consistency, if necessary, with a small amount of flour. Dough should be barely moist and no longer sticky.
6. Shape dough into a ball, place in a bowl and cover with plastic wrap.
7. Let the dough rise at room temperature until doubled, about 60-75 minutes, or in the refrigerator overnight.
8. Punch down the dough; roll out, top and bake according to directions.


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...