Best Grandma Pizza Dough Recipes

GRANDMA PIZZA DOUGH

Steps:

• Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

GRANDMA-STYLE PIZZA DOUGH

Steps:

• Combine 1 envelope active dry yeast (about 2 1/4 teaspoons) and 1 1/2 cups warm water (105-110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
• Mix in 2 tablespoons olive oil, then 2 cups all-purpose flour and 2 teaspoons kosher salt. Add another 2 cups all-purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
• Coat an 18x13" rimmed baking sheet with 1/2 cup olive oil.
• Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
• Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!-about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30-40 minutes.

GRANDMA-STYLE PIZZA DOUGH

Steps:

• Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours. Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.) Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.