How To Make Pizza Dough By Hand - No Machine
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.
Ingredients
- 2 cups bread flour or all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder optional
- 2 Tablespoons Vital Wheat Gluten optional for extra chewiness
- 1 cup water warm from tap
- 1 Tablespoon sugar
- ½ teaspoon instant yeast can be active dry, quick rising, instant dry, or bread maker yeast
- 2 Tablespoons olive oil or vegetable oil
- 1 Tablespoon vegetable oil for coating bowl
Instructions
- Make the yeast solution & let riseIn a measuring cup, combine the water, sugar, and yeast. Stir together a bit. Wait about 10 minutes (it might foam a bit).1 cup water, 1 Tablespoon sugar, ½ teaspoon instant yeast
- Stir in the olive oil into the yeast solution.2 Tablespoons olive oil
- Mix dry Ingredients separatelyIn a bowl, thoroughly mix the flour, salt, and any options of garlic powder and vital wheat gluten.2 cups bread flour, 1 teaspoon salt, ½ teaspoon garlic powder, 2 Tablespoons Vital Wheat Gluten
- Combine both to make dough & let riseGradually pour the yeast solution into the dry mixture bowl, mixing it in as you go. When done mixing it thoroughly (by hand), you MUST have a slightly sticky consistency (if needed, add a little water or flour).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.1 Tablespoon vegetable oil
- 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
1397
% Daily Value*
Fat
47
g
72
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
27
g
Sodium
2350
mg
102
%
Potassium
302
mg
9
%
Carbohydrates
197
g
66
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
44
g
88
%
Vitamin A
5
IU
0
%
Vitamin C
0.02
mg
0
%
Calcium
74
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™