Best Grandma Style Pizza Dough Recipes

Grandma-Style Pizza Dough image

Provided by Alfia Muzio

Yield Makes enough dough for 1 pie (about 6 servings)

Number Of Ingredients 6

1 envelope active dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (105-110°)
2 tablespoons olive oil, plus 1/2 cup
2 cups all-purpose flour
2 teaspoons kosher salt
2 cups all-purpose flour

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 image

Yield 1 pie

Number Of Ingredients 4

1 envelope active dry yeast (about 2Â¼ tsp.)
2 tablespoons plus Â½ cup olive oil, plus more for bowl
2 teaspoons kosher salt
4 cups all-purpose flour, divided, plus more for surface

Steps:

Combine yeast and 1Â½ cups warm water (105â110Â°) 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, 10â12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours. Coat an 18x13â rimmed baking sheet with remaining Â½ 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!âabout 70Â° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30â40 minutes.