Pizza Dough (Domino's)
Directions
- 1Start with 1 and 1/3 cup (312g) of lukewarm water (110°F).
- 2Add 2 teaspoons (8g) of active dry yeast to the water.
- 3Add 1 tablespoon (15g) of sugar to the mixture.
- 4Stir the water, yeast, and sugar mixture until combined; it should look like pond water.
- 5Set the yeast mixture aside for 5-10 minutes until it becomes bubbly, indicating the yeast is active.
- 6Take 3 cups (460g) of bread flour.
- 7Add 1 teaspoon (4g) of salt to the flour.
- 8Whisk the flour and salt together until the salt is evenly distributed.
- 9Pour the activated yeast mixture into the flour.
- 10Add 2 tablespoons (25g) of oil to the mixture.
- 11Start stirring the ingredients from the outside of the bowl with a spatula, folding it in to combine.
- 12Turn the shaggy dough out onto a clean countertop.
- 13Knead the dough for 5 to 10 minutes until it all comes together and is smooth.
- 14Sprinkle some flour on the dough as needed, being careful not to add too much.
- 15Cup your hands around the dough and pull it along an unfloured surface to seal the bottom and form a smooth ball.
- 16Lightly oil a clean bowl.
- 17Place the dough into the oiled bowl, turning it upside down and then flipping it over to ensure the top is covered with oil.
- 18Cover the bowl with plastic wrap.
- 19Set the covered dough on your counter in a warm spot to rise for 90 minutes, or until it has doubled in size.
- 20Punch down the dough to release the air.
- 21Gather the dough into a ball.
Ingredients
- 1.33 cup water
- 2 teaspoon active dry yeast
- 1 tablespoon sugar
- 3 cup bread flour
- 1 teaspoon salt
- 2 tablespoon oil
Equipment
measuring cupwhiskmixing bowlspatulaplastic wrap
Tips
- Use lukewarm water (110°F or 43°C) to activate the yeast.
- Bloom the yeast to ensure it's active.
- Fold the dough when mixing for best results, rather than just stirring.
- Do not add too much flour when kneading to prevent the dough from becoming dry.
- Knead until the dough is smooth.
- Cup your hands and pull the dough along an unfloured surface to seal the bottom.
- Cover the dough with plastic wrap and place in a warm spot for 90 minutes or until doubled in size.
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