This one magic dough will save you time and make three delicious treats! This Master Pizza Dough Recipe is used to make a large pizza, pretzel bites and cinnamon knots!
I love to bake and spend time creating things in my kitchen. But I also love a recipe that saves me time by making large batches that can be used in multiple ways.
Pizza is a favorite in almost every house. It is so easy and satisfying to make at home! You can customize each pizza to suit your family. Thick crust, thin crust, meat toppings, vegetables, and even fruit.
I am firmly in the pineapple-DOES-belong-on-pizza camp. No one will ever change my mind!
The reason that you will never change my mind is because I believe that pizza is whatever YOU want it to be!
Yes, there is a traditional way to make pizza. And it’s delicious.
But, similar to a sandwich, there are necessary components that you need to make a pizza. Everything else is optional and should be chosen by the person (or people) eating it.
Make it your own!
So use your imagination! Make this dough, which is enough for 3 large or 4 medium pizzas. Make pizza with all of the dough if you wish!
You can store the dough in your refrigerator for up to three days in order to take some of the stress off. Make it today and use it tomorrow or the next day. The flavor will be even better if it sits for a day or two!
Or, make a pizza for dinner, some cinnamon twists for dessert and some pretzel bites for a late-night snack! All made from this one dough that only takes a few minutes to make!
Make this dough and share this post so that your friends can make it too! It is such a time saver and so delicious, you’ll be making a batch every week!
You can find the recipe for the Cinnamon Twists HERE.
You can find the recipe for the Pretzel Bites HERE.
Watch the video to make it even easier to see learn the techniques. There is a note in the description box with the exact time in the video that marks the beginning of each recipe.
Master Pizza Dough Recipe
15
minutes10
minutes15 minutes hands on time plus up to 2 1/2 hours rising, plus refrigeration if desired
Ingredients
- Master Pizza Dough Recipe
590 mL (2 1/2 cups) room temperature water
50 grams (1/4 cup) granulated sugar
2 1/2 teaspoons instanya yeast
60 mL (1/4 cup) olive oil
750 grams (6 cups) all-purpose flour
2 teaspoons kosher salt
- To make a Pizza
1/4 to 1/3 of the Master Pizza Dough (above)
2 Tablespoons corn meal
1/4 cup pizza sauce
4 ounces shredded mozzarella or ball of mozzarella
4 to 6 fresh basil leaves
Any other desired toppings, such as pepperoni, browned sausage, ham, bacon, pineapple, onions, mushrooms, peppers, etc.
Directions
- In a small bowl, combine water and sugar, stir. Add yeast and stir. Set aside.
- In a large bowl or the bowl of a stand mixer, combine flour and salt.
- Add olive oil to the water mixture and stir briefly.
- Pour wet ingredients into dry ingredients while stirring. Continue to stir until a shaggy dough is formed.
- To knead by hand, lightly flour countertop and dump out dough onto flour. Coat hands with olive oil and knead the dough for about 8 minutes. To make in a stand mixer, mix with the dough hook for about 5 minutes.
- Place dough into a large greased bowl and cover with cling wrap that is sprayed with cooking spray. Allow to rise for about 1 hour or until doubled in size.
- Dump dough onto a lightly floured surface and divide into the desired number of sections. This amount of dough make 3 or 4 good sized pizzas. Form the dough sections into balls and pinch the bottoms together. Roll on the countertop to create a tight skin on top. Place on a greased baking sheet or in a greased bowl. Refrigerate until needed.
- Remove the dough from the refrigerator about 30 minutes before you want to use it.
- To make a Pizza
- Preheat oven to 500F and place a pizza stone in the oven if you have one. Remove one piece of dough from the refrigerator about 30 minutes before you are ready to make your pizza.
- On a floured countertop, gently push in the center of the dough outwards. Contine until your dough is the size of your desired pizza. Be gentle and don’t roll out or destroy the air that has built up in the dough. Lift the dough gently and rotate while it is gently hanging and stretching. Watch the video above to see this technique!
- Sprinkle cornmeal on a piece of parchment paper. Lay dough on top. Spread a thin layer of sauce on the dough, Top with cheese. Place remaining toppings – anything you desire!
- Slide pizza on to the stone or place on a baking sheet and bake for 7 to 11 mintutes. Time will depend on the depth of your dough and your oven.
three recipes from one dough… that is so clever!
love the color you got on your pizza crust, and I find pineapple pretty good on pizza, nothing wrong with that…. brigadeiros might be pushing it… (wink wink)
Brigadeiros are just perfect on their own!