Giada's Famous Pizza Dough
Giada's Famous Pizza Dough
Prep Time
10 minutes
Calories
271
Author:
Giada De Laurentiis
Ingredients
- 1 cup warm water
-
1 teaspoon active dry yeast
-
1 teaspoon honey
-
2 1/4 cups flour, (such as Molino Pasini)
- 1 teaspoon kosher salt
-
extra virgin olive oil
Instructions
- As seen on: Giada In Italy, Episode 6. Napoli Pizza Party.
- To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and start to bubble.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to comes together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add an extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place for 1 hour or until doubled in size. Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball and allow the dough to proof for an additional 1 hour. The dough is now ready to use.
Nutrition
Nutrition
- per serving
- Calories
- 271
Amount/Serving
% Daily Value
- Carbs
- 56 grams
- Protein
- 8 grams
- Fat
- 1 grams
- Saturated Fat
- 1 grams
- Sodium
- 584 milligrams
- Fiber
- 3 grams
- Sugar
- 2 grams
30 reviews & comments
Does this dough work in a pizza oven?
Delicious! Crispy on outside, soft on inside.
It’s definitely not thick. No need to roll it out. Not a thick as you’d think pizza dough would be. Giada mentions it’s a very loose dough. Too loose
It’s ok. Definitely not enough to separate 4 different balls for the second rise. It’s good for one pizza on a reg sized baking sheet.
I preheated my oven and pizza stone to 450 degrees F and cooked until the cheese was melted and crust was browned, maybe 8-10 min.
Giada, will this recipe work with the Petra Gluten Free Flour? I just received it and have no idea what to do with it. Do I use it like cup for cup? Would I need to add Xantham Gum? Please hurry, I'm excited to make pizza that will taste better than cardboard!!!!
This dough is beautiful and easy to work with. It's not sweet at all. Thanks G for the best recipes.
I use agave syrup because my parents are vegan.
Hi can this recipe be doubled? We love this dough so much but its not enough for all of us.
Unfortunately I am allergic to honey , what can I use instead of the honey in this recipe, I love pizza and being for an sicilian heritage I can’t eat any recipes that contains hone. Thank you
Will this recipe work using the Petra Gluten Free Flour for Bread and Pizza?
What is the temp time?
I just bought the Petra flour but the pasta version. Do you think it will work for this recipe?
What temperature and how long to bake?
The Petra flour is amazing. The flavor is unbelievably good. Super sticky dough, but worth it. I’m never using another flour!
This crust was perfect and I’ve tried many. Texture was amazing and I have marked it in my recipe Library as “Perfectly Amazing” . I know some found it sticky dough but lightly flour your hands and bench helps. The results are worth it.
I would like to know as well!
How long after the second rise can I store it (either room temp or fridge) before I need to use it on the same day?
I if wanted a thin crust, what do I do? I havent tried you recipe yet but I have made other yeast risen crusts and it rises so much. I tried rolling it out thin and docking it with a fork but It still get super thick.
Oh my gosh. This dough resulted in the best pizza that I’ve ever made. It was sticky to work with, but the results were so worth it! It makes sense that using less flour and doing the two rises gives it a great texture and flavor! Thanks Giada!