A classic pizza dough made with flour, instant yeast, and olive oil, fermented until it doubles in size, rolled out, pricked with a fork, and baked. A base for all kinds of pizza: Margherita, vegetables, chicken, and meat.
Pizza dough reached us with the wave of Italian migration to America in the early twentieth century, and today it has become a staple in every kitchen.
The olive oil in the dough gives it a rich flavor and keeps it soft. Instant yeast saved us the long fermentation time used in classic Italian dough.
Dissolve the yeast and sugar in the warm water and leave it 5 minutes until it reacts and bubbles appear on the surface.
Add the flour, a pinch of salt, and two tablespoons of the olive oil and knead 5-7 minutes until you get a smooth dough that does not stick. Add more flour if needed.
Grease a deep bowl with the remaining tablespoon of oil. Shape the dough into a ball and place it in the bowl. Cover it with plastic wrap and a towel. Leave it an hour in a warm place until it doubles in size.
Take the dough out and divide it into balls (2-3 depending on the pizza size). Roll each ball on a floured surface to a thickness of 5 mm. Prick the dough with a fork in several places to avoid puffing up during baking.
Place the dough in an oven preheated to 200-210°C for 5-7 minutes before adding the topping (for a quick base) or 10 minutes for a golden base. Add the topping and finish baking.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Basic Pizza Dough for All Types, and how to fix them:
The fermentation time was not enough. Leave it an extra hour in a warm place.
Keeps for 3 days in a closed bag. Take it out an hour before using.
Up to a month. Thaw overnight in the refrigerator.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| olive oil | vegetable oil | 1:1 | A lighter result in flavor. |
Kneading the dough a full 5-7 minutes gives it smoothness and elasticity. The olive oil in the dough prevents it from drying out during baking. Pricking with a fork is necessary to keep the dough from puffing up in the oven.
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