Pizza dough

Pizza Dough Recipe by Weight

To make the best pizza dough, you actually should measure your ingredients by weight. This way you can always be sure that you are using the right amounts. That’s why I posted this pizza dough recipe by weight, to help you make the best homemade pizza, should you use a scale in your kitchen (which you definitely should).

This pizza dough recipe by weight uses ounces as measuring units. If you need a metric pizza dough recipe, click on the link.

Pizza Dough Recipe By Weight

In this recipe I give you instructions to make the dough for 6 pizzas by weight. If you need different servings, just divide all the ingredients accordingly. Water and olive oil should be measured by volume.

  1. Start making your pizza dough by measuring out your dry ingredients. Add flour, active dry yeast, sugar and salt to a large mixing bowl.
  2. Alternatively, you can use fresh yeast to make your pizza dough. In this case, use 1 ounce fresh yeast for every 20 ounces of flour. Dissolve your yeast in 2 ounces from your water, with the sugar and 1 tbsp from your flour. Proof for 15 minutes in a warm place. Then add your proofed yeast to your dry ingredients.

    Pizza dough recipe 1 - flour, dry yeast, salt, sugar

    Put your dry ingredients in a large mixing bowl

  3. Add olive oil and lukewarm water.
  4. Pizza dough recipe 2 - all ingredients

    Add olive oil and water

  5. Using your dough hook, knead your pizza dough for 10 minutes.
  6. The perfect pizza dough should be completely smooth. It shouldn’t stick to the side of your bowl, but still feel a little bit wet when you touch it.

    Pizza dough recipe 3

    Your pizza dough is ready to be proofed

  7. Place your dough in a large bowl, previously oiled with about 1-2 tbsp extra virgin olive oil. Move it around with your hand so that all parts should be covered with oil.
  8. Pizza dough recipe 4

    Place your dough in a lightly oiled bowl

  9. Let it proof for 90 minutes under a lid.
  10. Pizza dough recipe 5

    Let it proof for 90 minutes

  11. After 90 minutes, push the air out of the dough.
  12. Pizza dough recipe 6

    Push out the air

  13. Cut the pizza dough into equal pieces – 1 for every pizza. For the amounts in this recipe, cut it into 6 equal pieces.
  14. This recipe yields about 60 ounces of pizza dough in total. You need 10 oz of dough for a regular size pizza, and 5 oz for a small pizza.

  15. Form a ball from each of the dough pieces. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape.
  16. Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, an let them proof covered with a kitchen towel for another 15 minutes.
  17. Pizza dough recipe 7

    Let it rest in a lightly floured surface for 15 minutes

Your pizza dough is ready. The next step is to shape your pizza. Then you can add the pizza sauce and your toppings, and finally bake your pizza. Check out these links below to get detailed instructions on all of these steps. Metric ingredient amounts are always included.

This pizza here on the picture was made using this pizza dough recipe by weight:

Gorgonzola pizza with caramelized red onions 1
Print Friendly

Be Social

About Chef

Related Recipes