Paula Deen Basic Pizza Dough

Paula Deen Basic Pizza Dough is an easy homemade pizza crust made with bread flour, dry yeast and olive oil, ready in about 1 hour 15 minutes. It's an easy homemade pizza night dinner for game day, cookout or Sunday dinner, and it's freezer-friendly, so one batch covers two pizzas.

Let the dough rise the full 45 minutes in a warm spot until it doubles, because the yeast needs that time to build air. Cut it short and the crust bakes up dense and tight instead of light and chewy.

Paula pulses the dough in a food processor and kneads it by hand for just 15 turns, which keeps it smooth without overworking it. The recipe makes two 12-inch crusts, so you can bake one tonight and freeze the other for a lazy pizza night later.

Paula Deen Basic Pizza Dough

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Calories

230

kcal

A soft, stretchy bread flour dough comes together in a food processor and rises until doubled. Once rolled out, it bakes into a chewy crust with a golden edge.

Ingredients

• 1 3/4 cups warm water
  

• 1 1/4 oz package dry active yeast
  

• 2 teaspoons salt
  

• 4 1/2 cups bread flour
  

• 3 tablespoons Olive oil
  

Directions

• Activate the yeast: Measure out 1 3/4 cups warm water that feels pleasantly warm on your wrist, then sprinkle the yeast over the top. Let it sit for about 10 minutes until it activates.
• Blend the dry ingredients: Put the salt and 2 cups of the bread flour into a food processor and pulse 5 times to blend. Then pour in the yeast and water and pulse 5 more times.
• Add oil and flour: Add the olive oil, then stir in the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl between additions. Keep going until everything is well blended.
• Knead the dough: As soon as the mixture comes together, dump it onto a well-floured board and knead for 15 turns. It will turn smooth and elastic.
• Let it rise: Place the dough in a greased bowl and turn it to coat all sides, then cover with plastic wrap or a tea towel. Let it rise in a warm place for 45 minutes until doubled in size, then punch it down.
• Divide and shape: Divide the dough in half, since each half makes 1 (12-inch) pizza. Then roll it out while cold and let it come to room temperature before adding toppings.
• Freeze or thaw: To save half for later, freeze it in a resealable freezer bag. When you're ready, thaw the bag in the refrigerator for 24 hours.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, J.K. Adams French rolling pin, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of bread flour?

You can, though the crust will turn out a little less chewy because all-purpose flour has less protein. The recipe calls for bread flour, so use that when you want the classic pizzeria bite.

How long does pizza dough keep in the freezer?

Freeze half the dough in a resealable freezer bag, then thaw it in the refrigerator for 24 hours before using. I'd use it within a couple of months so it doesn't pick up freezer flavors.

Can I make the dough without a food processor?

Yes, a big bowl and a wooden spoon will do the job. Stir the ingredients together, then knead by hand on a floured board a bit longer until the dough turns smooth and elastic.

How do I know the water is the right temperature?

It should feel pleasantly warm on your wrist, not hot. Water that's too hot can kill the yeast, so when in doubt, go a little cooler.

Why is my pizza dough hard to roll out?

The dough is easiest to roll while it's cold, but if it keeps springing back, let it rest a few minutes. Rolling it cold and then letting it come to room temperature before topping keeps the crust tender.