No Fail Pizza Dough Recette

Conquer pizza dough with this foolproof recipe! Years of failed attempts led to this ultimate guide, resulting in perfectly crispy, chewy pizza every time. This recipe is so easy, even pizza novices can achieve restaurant-quality results at home. I've tested it three times in a week – it's THAT good! Get ready to enjoy homemade pizza like never before, whether you use a pizza stone or a regular pan. This recipe yields enough dough for two 8-inch pizzas or one large 16-inch pizza.

Préparation 30 min

Cuisson 140 min

Calories 816.6 kcal

Protéines 45g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour No Fail Pizza Dough

1 cup (240ml) Hot Water
2 1/4 teaspoons (7g) Active Dry Yeast
1 tablespoon Honey
3 tablespoons Extra Virgin Olive Oil
2 1/2 cups (300g) All Purpose Flour
1/2 cup (60g) Whole Wheat Flour
1 1/2 teaspoons Salt
1 teaspoon Garlic Powder

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this No Fail Pizza Dough? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer No Fail Pizza Dough

In a large bowl, combine 1 cup (240ml) hot water, 2 1/4 teaspoons (7g) active dry yeast, 1 tablespoon honey, and 1 tablespoon olive oil.
Let the mixture sit for 5-10 minutes until foamy.
In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 1/2 cup (60g) whole wheat flour.
Add 1 cup of the flour mixture, along with 1 1/2 teaspoons salt and 1 teaspoon garlic powder, to the yeast mixture.
Mix by hand until a shaggy dough forms.
Gradually add the remaining flour mixture, about 1/4 cup at a time, kneading the dough after each addition until it becomes smooth and slightly tacky (you may not need all the flour).
Turn the dough out onto a lightly floured surface and knead for 3 minutes until smooth and elastic.
In a large mixing bowl, add 2 tablespoons olive oil.
Place the dough in the bowl, turning to coat with the oil.
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size (about 1-1.5 hours).
Gently punch down the dough and divide it into two equal balls for two 8-inch pizzas, or keep it as one large ball for a 16-inch pizza.
Let the dough rest for 5 minutes.
Roll out the dough to your desired thickness and shape. Let it rest for 20 minutes to allow the crust to rise slightly before adding toppings.
Add your favorite pizza sauce, toppings, and cheese.
Preheat your oven to 450°F (232°C) with a pizza stone (or pizza pan) on the lowest rack for at least 30 minutes.
Carefully transfer the pizza to the preheated pizza stone (or pan) and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

25g

Fat

11g

Carbs

48g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Italian American Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For 1 Or 2 Healthy Flat Shapes Breads Main Dish Pizza Dietary Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer No Fail Pizza Dough ?

No Fail Pizza Dough prend environ 170 minutes du début à la fin — environ 30 minutes de préparation et 140 minutes de cuisson.

Combien de calories contient No Fail Pizza Dough ?

No Fail Pizza Dough contient environ 816.6 calories par portion, avec environ 45 g de protéines, 48 g de glucides et 25 g de lipides.

De quels ingrédients ai-je besoin pour No Fail Pizza Dough ?

Les principaux ingrédients de No Fail Pizza Dough sont Hot Water, Active Dry Yeast, Honey, Extra Virgin Olive Oil, All Purpose Flour, Whole Wheat Flour. Consultez la liste complète avec les quantités ci-dessus.