Fail-proof Pizza Dough
There’s nothing quite like homemade pizza, and this fail-proof pizza dough has been my trusted companion for years. With a soft and chewy interior and a beautifully crispy crust, this recipe stands out thanks to one surprising ingredient—potato starch. This secret addition gives the crust an irresistible texture that makes it perfect every time.
Simple to follow and easy to master, this pizza dough recipe is ideal for beginners and seasoned pizzaiolos alike. Let’s dive in and start making pizza nights unforgettable!
What You’ll Need
All-Purpose Flour: Provides structure to your pizza dough, creating that ideal balance between chewiness and crispiness.
Potato Starch: The secret ingredient! Potato starch enhances the dough’s texture, making the inside fluffy and the outside perfectly crispy.
Active Dry Yeast: Responsible for the dough’s rise, giving it an airy and soft consistency.
Sugar: Feeds the yeast, aiding fermentation and contributing a slight golden color to your crust.
Salt: Essential for flavor balance and controlling yeast growth.
Olive Oil: Adds moisture, flavor, and improves dough elasticity, making it easier to handle and stretch.
Fail-proof Pizza Dough Recipe
Ingredients
- 4 cups / 500 g All-purpose flour (or similar)
- 1½ tbsp / 20 g Potato starch
- 2 tsp / 10 g Salt
- 2 tsp / 10 g Sugar
- 2 tsp / 7 g Active dry yeast
- 2¼ cups / 300 ml Warm water
- 2 tbsp / 30 ml Olive oil
Instructions
- Combine Dry Ingredients: in a large bowl, mix flour, potato starch, sugar, and salt with a wooden spatula. Crumble in the yeast and stir gently to combine.
- Knead Dough: using an electric mixer fitted with dough hooks (or your hands if preferred), gradually add warm water and knead until the dough comes together (medium-low speed).
- Olive oil: add olive oil and gently coat the dough and bowl.
- First Rise: cover the bowl with a clean tea towel or plastic wrap and let the dough rise at room temperature for 1 to 2 hours, or until it doubles in size.
- Second rise: punch down the risen dough, divide into two, cover and let rise for 30 minutes.
- Bake: preheat your oven to 250°C / 480°F. Gently stretch it out to your desired thickness using your hands. Avoid using a rolling pin to maintain the dough’s airy texture. Garnish and bake the pizzas for 12-18 minutes, until golden and crispy.
