Fail-proof Pizza Dough Recipe
My go-to pizza dough recipe—soft, chewy, crispy, and guaranteed to work every time, thanks to one special ingredient: potato starch!
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Servings: 2 pizzas
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.
