This pan pizza dough is fool proof
This pan pizza dough is fool proof, and it’s because of one addition. You’ll never worry about dense pizza again. I make pizza and cheesy garlic breadsticks using this recipe on a weekly basis! We have a mid week pizza night, and it’s so special because instead of ordering in, we all get involved and make our own pizzas. Even Mina, my 5 year old, sits on the counter top and makes her own cheese pizza. I hope you enjoy this recipe a much as I do, it really is a keeper.
The ingredients for this dough are basic
Even with the addition of eggs in this pan pizza dough, the ingredients are very basic. I use plain flour, although I’ve made this dough using bread flour and it definitely helps in developing gluten better. I prefer olive oil but you can use vegetable or canola oil in this. Some prefer fresh yeast, but I think that dry active yeast, or instant yeast, is much easier to handle and gives the same result every time. And for a pan pizza, or Detroit style pizza, you want the dough to rise well. Once after you’ve mixed the dough, and then while it’s baking as well. The yeast helps gives this dough its height, along with the eggs.
What to make with pizza dough?
I love making different types of pizzas on pizza night. This recipe makes about 3 medium pizzas (or 2 large) so I usually make one cheese pizza for the kids, one adult pizza for me and Nauman, and then that last portion of dough gets the royal garlic treatment and is turned into cheesy garlic breadsticks. You really won’t miss ordering pizza in once you make this. Wanna know a trick? This dough stays great in the fridge for up to two days, so make a full batch whether you plan on using it all or not. With fresh pizza dough int he fridge, you’re never from a homemade pan pizza! Here a few recipes you can create with this pan pizza dough:
Pan Pizza Dough
- Stand Mixer
- 2 cups lukewarm water
- 2½ tsp instant yeast
- 1½ tsp sugar or honey
- 3 tbsp olive oil
- 1 tsp salt
- 4½-5 cups flour plus extra for rolling
- 2 eggs
- cornmeal for dusting optional
- Add the yeast and sugar to the water. Add in 4.5 cups of flour. Reserve the 1/2 cup for later. Add the eggs, olive oil and salt on top of the flour.
- Using your dough hook knead the mixture until it starts coming together. If the dough is too loose and liquid after 2-3 minutes add the remaining 1/4 cup of flour as needed. You may need to add 1-2 tablespoons more depending on your brand of flour. Scrape down the sides of the bowl, then knead on a medium low speed for ten minutes, or until the dough comes together and is smooth. (The dough should be light and soft, not dense and tough. Once it rises it gets easier to handle)
- If you are kneading the dough by hand it may take 12 minutes. Look out for a smooth texture and elasticity. The dough should not get too tough. Flour your surface as needed.
- Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a kitchen towel and let it rise for at least 1 hour. It should double in size. It may take longer to rise in dryer climates or in the winter. (You can place in a large airtight container and keep in the fridge overnight as well. Let it come to room temperature the next day before using)
- Sprinkle your counter with flour and portion the dough and shape into disks. Let the dough rest for 5 minutes before rolling out into a pizza crust. Sprinkle corn meal on the bottom of your pizza pan before adding the dough(This step is optional. It creates texture). Top with sauce, cheese and toppings of your choice and bake at 420 F for 15-20 minutes, or until the crust is cooked through and the cheese is starting to turn golden brown.
Have you tried this recipe?
I love hearing your feedback! If you tried this recipe I’d love to hear how it turned in the comments below!Add to favorites