Sarah Copeland’s Quick Homemade Pizza Dough
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It’s 6 p.m. and your friends are coming over for dinner in an hour. This sounds like a job for store-bought pizza dough.
But if you have some free time the day before your guests arrive, give Sarah Copeland’s quick homemade pizza dough a whirl. You can mix up a batch in about 20 minutes, then refrigerate it for up to three days until you’re ready to use it.
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Ingredients
Pinch of sugar
1¼ cups (30ml) warm water
2¼ teaspoons (7g) yeast
2 tablespoons extra-virgin olive oil, plus more for storage
2 cups (255g) bread flour
1 cup (175g) plus ¼ cup (44g) whole-wheat or whole-wheat white flour
1 teaspoon fine sea salt
Directions
1. Whisk the sugar and water in a small bowl. Sprinkle the yeast on top, which will feed on the sugar and come to life. Set aside until the yeast is foamy, 5 to 10 minutes. Stir in the olive oil.
2. In a medium bowl, combine the bread flour with 1 cup of the whole-wheat flour and the sea salt. Make a well in the center of the flour mixture and pour in the yeast mixture. Stir with a fork to make a shaggy dough.
3. Knead the dough with your hands or a wooden spoon for 3 to 5 minutes to make a cohesive ball. Turn onto a lightly floured work surface and knead until the dough is a smooth and elastic ball, about 5 minutes, adding up to ¼ cup more flour as needed to keep it from sticking.
4. Place the ball of dough in a lightly oiled plastic bag, seal and refrigerate overnight or up to three days, or freeze for up to a week. Defrost frozen dough in the refrigerator overnight and remove the dough from the refrigerator 2 hours before you plan to use it.
446 calories
9g fat
78g carbs
14g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.