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This versatile homemade pizza dough is a foundational recipe that every home cook should know. It's simple to prepare, yields a soft and pliable dough, and can be used immediately or frozen for a quick pizza night later.
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Activate yeast with warm water and sugar until frothy. → Mix in flour, salt, and olive oil to form a shaggy dough. → Knead for 10 minutes until smooth, then let it rise in an oiled, covered bowl for 90 minutes until doubled. → Punch down the dough, divide it into two balls, and use immediately or freeze for later.
Activate yeast with warm water and sugar until frothy. → Mix in flour, salt, and olive oil to form a shaggy dough. → Knead for 10 minutes until smooth, then let it rise in an oiled, covered bowl for 90 minutes until doubled. → Punch down the dough, divide it into two balls, and use immediately or freeze for later.
This versatile homemade pizza dough is a foundational recipe that every home cook should know. It's simple to prepare, yields a soft and pliable dough, and can be used immediately or frozen for a quick pizza night later.
In a large bowl, combine the dry active yeast, sugar, and warm (not hot) water. Mix it together and let it rest until it gets nice and frothy.
Into the bowl with the frothy yeast mixture, add the all-purpose flour, salt, and olive oil.
Mix the ingredients together with your hands until a shaggy dough forms.
Pour the dough out onto a lightly floured countertop.
Knead the dough for about 10 minutes until it becomes nice and smooth. Form the kneaded dough into a ball.
Ensure the water for the yeast is warm, not hot, as hot water can kill the yeast and prevent the dough from rising.
Kneading for the full 10 minutes is essential to develop the gluten, which gives the pizza crust its characteristic chewy texture.
This recipe is great for meal prep. Freeze the dough balls in freezer-safe bags for a quick and easy pizza night.
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