Soft stretchy dough you'll think came straight from Brooklyn, NY.

Tammi
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes.

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  • Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes.

  • Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.

  • Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.

Cook's Notes:

Not all of the flour may need to be used. Aim for a soft, sticky dough. If dough starts flopping around the dough hook, you've added too much flour.

Tips

Recipe also makes enough for 2 thin 2-inch pizzas, if desired.

Tips

To make pizzas: Preheat oven to 500 degrees F (260 degrees C). Place a baking stone or heavy baking pan on oven's bottom rack. Remove dough from refrigerator to warm until wet and stretchy, 5 to 10 minutes. Turn dough onto a lightly floured surface. Stretch pizza dough onto pizza pan with floured hands. Top with desired toppings. Transfer pizza to baking stone and bake in preheated oven until dough is browned on the edges and charred on the bottom, 10 to 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

34.3 calories; 0.6 g protein; 0.6 g carbohydrates; 0 mg cholesterol; 147 mg sodium. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
04/09/2016
This was good, but I think the water to flour ratio is off b/c I was left with a pretty dry/hard dough. After letting it rest in the fridge for a few days it formed into the pan fine, but I could tell it needed more liquid, so next time I will add more water while mixing. This was a nice basic dough and the kids liked it a lot. I will be trying this again! Thanks for sharing. :) Read More
(4)
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/09/2016
This was good, but I think the water to flour ratio is off b/c I was left with a pretty dry/hard dough. After letting it rest in the fridge for a few days it formed into the pan fine, but I could tell it needed more liquid, so next time I will add more water while mixing. This was a nice basic dough and the kids liked it a lot. I will be trying this again! Thanks for sharing. :) Read More
(4)
Rating: 4 stars
04/09/2016
This was good, but I think the water to flour ratio is off b/c I was left with a pretty dry/hard dough. After letting it rest in the fridge for a few days it formed into the pan fine, but I could tell it needed more liquid, so next time I will add more water while mixing. This was a nice basic dough and the kids liked it a lot. I will be trying this again! Thanks for sharing. :) Read More
(4)
Rating: 4 stars
01/17/2017
I used this in Stromboli and it was very good. I can't wait to use it for pizza. It was flavorful, great texture and crunch. It was easy to work with too when I had to roll it out for the Stromboli. It held up to rolling although it split during baking as things expanded but that may have been my fault. (read: that was my fault all the way.) I think this one has everything I'm looking for is pizza dough. I will update when I actually make pizza with it. We'll see how it holds up on the grill. Read More
(1)
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Rating: 4 stars
02/05/2017
The instructions leave out when to add the EVO. I added it after the first rising before mixing the third cup of flour and it seemed to turn out okay. Easy to work. Makes a nice crispy crust on a pizza stone in a 450 degree oven. Read More
(1)
Rating: 4 stars
12/29/2016
All I did different was drizzle some water and evo during the 1-2 minute 3rd cup bread flour phase... just enough to get dough from too dry to just right. Did everything else per recipe. Turns out beautiful. Crust looks and tastes like pizzeria! Read More
(1)
Rating: 5 stars
01/21/2020
It was amazing!!! I’m making another one and freezing it. Read More
(1)
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Rating: 4 stars
06/02/2020
It was good Read More
Rating: 5 stars
01/01/2019
awesome dough. recommend to all. Read More