This is the perfect 14 to 16-inch pizza dough recipe made from scratch and no bread machine. There are a few options for some flexibility. In less than 2 hours from starting to make the dough, you'll be ready to roll or shape it out for pizza. Or, to store it in the fridge or freezer for future pizza making.
Prep 1 hourhr45 minutesmins
Total Time 1 hourhr45 minutesmins
Servings 8slices
Calories 176kcal
Ingredients
2cupsbread flouror all-purpose flour
1tspsalt
½tspgarlic powderoptional
2TbspVital Wheat Glutenoptional for extra chewiness
1cupwaterwarm from tap
1Tbspsugar
½tspactive, dry yeastcan be quick rising, instant, or bread maker yeast
2Tbspolive oilor other vegetable oil
1Tbspolive oil (for coating mixing bowl)
Instructions
Make the Pizza Dough with IngredientsIn a bowl, thoroughly mix the flour, salt, and any options of garlic powder and vital wheat gluten.In a measuring cup, combine the water, sugar, and yeast. Stir together a bit. Wait about 10 minutes (it might foam a bit).Stir in the olive oil into the water solution.Gradually pour the water solution into the flour mixture bowl, mixing it in as you go. When done mixing it thoroughly (by hand), you should have a slightly sticky consistency (if needed, add a little water or flour). It MUST be slightly sticky.Coat an empty mixing bowl, using about 1 Tbsp. oil. Then, place the sticky dough in it, seal top with plastic wrap for about 1 hour, in a warm area. It will double in size.
Shape into a Dough BallAfter the hour has passed, mildly punch the dough down, remove it from the bowl onto a heavily floured countertop surface. Move the dough around to coat all of it in the flour.
Work the DoughLift and stretch out the left side 2-3 inches and fold it over a few inches past the center. Press and pinch it downward to secure it. Repeat for right, top, & bottom sides.
Let Dough RiseTurn it over and cover it with a towel. Let it rest for about 12 minutes on the counter space.Storage Option: After the brief resting period, you have the option to now store it in fridge or freezer, using a food storage bag. Otherwise, continue to the next steps for shaping the dough for pizza usage now.
Shape the Pizza Dough Ready-To-UseYou can now either roll it out, press it out by hand (intermediate), or (advanced) stretch it out by lifting and turning while stretching (or draping and manipulating it across the backs of your hands). Here are some details on shaping the pizza dough.You can switch between using your hands to using a rolling pin at any time. Using your hands, from the center, press down and outward as if you're collapsing excess air bubbles from the dough. Rotate the dough and continue repeating this process. At times, turn the dough over. Another way is to use one hand to hold down the center, and use the other hand to lift and stretch away an outer area. Repeat this many times as you rotate and occasionally turn over the dough. Also, use the rolling pin when desired, until you have the desired size and shape to match a fit to your pizza pan, baking sheet, stone, or steel.Your pizza dough recipe is done! Follow any pizza recipe that calls for pizza dough.
Nutrition Facts
How To Make Pizza Dough By Hand - No Machine
Amount per Serving
Calories
176
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
294
mg
13
%
Potassium
43
mg
1
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
1
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
9
mg
1
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.