How to Make Pizza Dough without a Bread Machine

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I usually make the pizza dough in the bread machine, but if you don’t have one don’t worry. Here is how to make it and it is very simple.

The ingredients list

To make the pizza dough you will need only:

• 3 cup flour (450 gr)
• 1 cup lukewarm water
• 1.5 tsp Salt
• 1 tsp Sugar
• 1 Package of yeast (1/2 tbsp)

What type of flour is best for pizza

Usually, the flour used for pizza should have a high protein content, around 12/13%, to ensure a good rise. Check the nutrient label in the package.

I normally use flours rich in gluten which are the one used for making bread. They are Type 55 in France, All purpose in USA, Plain in UK, Type 0 in Italy.

If you want to know more about the type of flours to use, conversions and name of cuts of meat, you can sign up to my newsletter and download the Charts for Cooking.

Why the bread machine makes it easier

The most important step in making the pizza dough is the activation of the yeast with lukewarm water. Once the yeast is activated you will have your dough with no effort.

You need to make sure the water is not too hot nor too cold. The bread machine warms up the water for you at the perfect temperature, so you don’t have to worry about it.

But activating the yeast is not difficult, so you will have no problem doing it yourself.

How to activate the yeast

• Mix the yeast with ¼ cup of the water.
• Make sure the water is lukewarm.
• Add ½ tsp of sugar
• Let it rests until it becomes foamy

Making the dough

Once the yeast is activated you can start making the dough:

1. Strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed.
2. Make a ‘well’ in the centre of the flour mix
3. Combine all the wet ingredients together: water and the frosty yeast.
4. Slowly pour them in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
5. Once they are thoroughly mixed, you can either continue mixing the flour with your hands or put it into an electric mixer with a dough hook.
6. Mix it until the dough becomes a smooth ball
7. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 1.5 hours.
8. Let the dough rest overnight (or at least 8 hours) in the fridge covered with a cling foil before making your pizza

How to make the perfect Italian pizza

If you like Italian pizza and want to make exactly the same pizza as an Italian Pizzeria, you can find out more about how to make the Perfect Italian Pizza in my article below. I share all the information you need to know about which tomato sauce and cheese to use. In addition, I explain in more details my best secretes:

• why it is best to make the dough the day before
• using a pizza stone to cook the pizza like in a wooden pizza oven

Italian pizza dough recipe

Making the pizza

To make the pizza the next day you need to:

1. Take the dough out of the fridge
2. Make 3/4 balls and let them rise at room temperature for 1.5 hours
3. When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 220 C – 430 F.
4. Once the oven reaches the temperature of 220C – 430 F, take the pizza stone out of the oven and lay the dough on top.
5. Add any other toppings you like
6. Cook it in the oven for exactly 10 minutes and your pizza is ready

Pizza toppings

If you would like to have some ideas on what to put on your pizza here are some classic Italian vegetable toppings:

1. Pizza Margherita
2. Pizza with Mushrooms
3. Pizza with fresh tomatoes and mozzarella
4. Pizza with roasted eggplants
5. Pizza with pesto and stracchino
6. Pizza with artichokes sundried tomatoes and scamorza
7. Pizza focaccia
8. Pissaladiere

Don’t have an oven to cook your pizza?

1. Fried pizza
2. Panzerotti

If you are making any of those pizzas, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Pizza dough without a bread machine

I usually make the pizza dough in the bread machine, but if you don’t have one don’t worry. Here is how to make it and it is very simple. #yourguardianchef #pizza #Italianfood #italianrecipe #pizzadough #pizzarecipes

Prep Time 1 hour

⏲️Total Time 2 hours

Servings: 4 People

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 1 cup fresh water lukewarm
• 3 cup Caputo flour 00 if you can find Manitoba, Type 55, All purpose, Plain, Type 0
• 1.5 tsp salt
• 1 tsp caster sugar
• 1 package yeast 2 tsp

Equipment

• Mini Measuring Set
• Measuring mugs
• Silicone Pastry Mat
• Rolling pin
• Pizza stone
• Pizza soap stone

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Instructions

• To activate the yeast mix the Dry Active Yeast with ¼ cup of the water needed for the recipe. The water should be lukewarm. Add ½ tsp of sugar, and let it rest until it becomes foamy.
• In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
• Combine all the wet ingredients together: water and the foamy yeast. Slowly pour them in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
• Once they are thoroughly mixed, you can either continue mixing the flour with your hands, or put it into an electric mixer with a dough hook. Mix it until the dough becomes a ball that comes away easily from the side of the bowl.
• Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 1.5 hours.
• For cooking instruction follow the recipes: Italian Pizza Dough Recipe

Video

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Notes

• Usually, the flour used for pizza should have a high protein content, around 12/13%, to ensure a good rise. Check the nutrient label in the package.
• I normally use flours rich in gluten which are the one used for making bread. They are Type 55 in France, All purpose in USA, Plain in UK, Type 0 in Italy.
• The most important step in making the pizza dough is the activation of the yeast with lukewarm water. Once the yeast is activated you will have your dough with no effort.
• Let the dough rest overnight (or at least 8 hours) in the fridge covered with a cling foil before making your pizza
• If You don’t have an oven you can fry your pizza: Fried Pizza

Nutrition

Calories: 346kcal | Carbohydrates: 72g | Protein: 9g | Sodium: 877mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 4.4mg

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