How many servings does this Best Pizza Dough recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Best Pizza Dough recipe come from?

It was shared by Tom Judkins | The Backyard Palate on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Best Pizza Dough

Name: Best Pizza Dough
Yield: 8 servings
Ingredients: 765 g water; 2 tsp active dry yeast; 1275 g bread flour; 0.33 cup olive oil; 4 tsp salt; 4 tsp sugar

A classic, chewy pizza dough that develops flavor through a long, cold fermentation. Made with bread flour, olive oil, and a touch of sugar, it yields a tender crumb and crisp crust perfect for any toppings.

Maker: Tom Judkins | The Backyard Palate

From: Instagram(view original)

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Prep Time

10 min

Cook Time

N/A

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

10 min estimated total time for 8 servings.

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Ingredients

1 7/10 lb water
2 tsp active dry yeast
2 4/5 lb bread flour
0.33 cup olive oil
4 tsp salt
4 tsp sugar

Instructions

1
In a large mixing bowl, dissolve the active dry yeast in the room‑temperature water (or slightly warm water if you are making four doughs); stir gently and let it sit for 5 minutes.
2
Add the olive oil to the yeast‑water mixture and stir to combine.
3
In a separate bowl, weigh the bread flour and set it aside.
4
If using a stand mixer, add the flour to the liquid mixture one cup at a time while mixing on low speed; if mixing by hand, pour all the flour at once and stir with a wooden spoon until a shaggy dough forms.
5
Add the sugar and continue mixing; after about 2 minutes, sprinkle the salt over the dough and mix for another 2‑3 minutes, being careful not to add it too early to protect the yeast.
6
Knead the dough (by hand or with the mixer’s dough hook) until it comes together into a cohesive mass—about 8‑10 minutes by hand or 5‑6 minutes in the mixer. The dough should be slightly tacky but not overly sticky.
7
Transfer the dough to a lightly oiled, airtight container, leaving enough space for it to double in size; smooth the surface with a thin layer of oil.
8
Cover the container tightly with plastic wrap to prevent a dry “elephant skin” crust from forming.
9
Place the container in the refrigerator and allow the dough to bulk ferment for a minimum of 12 hours and up to 36 hours.
10
After the cold fermentation, remove the dough from the fridge, divide it into 9.5‑10 oz portions (approximately 12‑inch medium pizza balls), and place each ball in its own airtight container.
11
If you plan to bake the same night, let the dough balls sit at room temperature for at least 2 hours to come to temperature before stretching.
12
Dough balls can be stored in the refrigerator for up to one week; for best flavor, use them within 3‑4 days.
13
When ready to bake, preheat your oven (or pizza stone) to the highest temperature your oven allows, typically 475‑500°F (245‑500°F), and stretch each dough ball into a pizza base.
14
Top as desired, bake until the crust is golden and the cheese is melted, about 8‑12 minutes, then enjoy your homemade pizza!

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Frequently asked questions

How many servings does this Best Pizza Dough recipe make?: This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
Where does this Best Pizza Dough recipe come from?: It was shared by Tom Judkins | The Backyard Palate on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.