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Kneaded pizza dough

Name: Kneaded pizza dough
Yield: 2 pizzas, 30 cm each
Ingredients: 320 mL Water Warm; 13 g Granulated sugar; 7 g Instant yeast; 438–500 g Unbleached all-purpose flour plus dusting; 30 mL Extra-virgin olive oil plus greasing/brushing; 5 mL Salt; as needed Cornmeal pan dusting; 2 cloves Garlic minced; optional; 250 g Pizza sauce; 454 g Shredded mozzarella

Makes: 2 pizzas, 30 cm each
Heat: 246°C
Baking time: 13–15 min

Sally’s Baking Addiction · reference variation

Kneaded pizza dough

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Ingredients

Group	Ingredient	Amount	Preparation
A	Water	320 mL	Warm
A	Granulated sugar	13 g
A	Instant yeast	7 g
B	Unbleached all-purpose flour	438–500 g	plus dusting
B	Extra-virgin olive oil	30 mL	plus greasing/brushing
B	Salt	5 mL
C	Cornmeal	as needed	pan dusting
D	Garlic	2 cloves	minced; optional
D	Pizza sauce	250 g
D	Shredded mozzarella	454 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Pizza pans	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 246°C
Baking time: 13–15 min

Makes: 2 pizzas, 30 cm each
Heat: 246°C
Plan for: About 2½ h

Method

01 · Activate
5 min
Use: A
Whisk; cover.
Ready when:
01 ActivateWhisk the yeast and sugar into the water, then cover.
02 · Mix
5 min
Use: B
Combine with A; mix 2 minutes, then knead.
Ready when: Soft; tacky; stretches thin.
02 MixKnead until the dough is soft, tacky and able to stretch thin.
03 · Rise
60–90 min
Use: Dough
Cover in an oiled bowl.
Ready when: Doubled.
03 RiseKeep the dough covered in its oiled bowl until doubled.
04 · Shape
Preheat 246°C, 15–20 min
Use: C
Oil pans and dust with cornmeal. Divide dough; flatten into two 30 cm rounds; raise rims.
Ready when:
04 ShapeShape two rounds on oiled, cornmeal-dusted pans and keep their rims raised.
05 · Bake
13–15 min
Use: D
Dimple; brush oil; distribute toppings equally.
Ready when: Golden crust.
05 BakeDivide the toppings between both pizzas and bake to a golden crust.

What to look for

Stage	Look / feel for	Needs attention
Mix	Thin, translucent stretch.	Excess dusting flour.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Shrinks	Tight dough	Cover 5–10 minutes; retry.	Rest before stretching.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Yeast	Instant	Red Star Platinum	suggested

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Bread flour1:1	Follow dough texture.	Chewier crust.
Instant yeast	Active drySame amount	Allow at least 90 minutes rising.	Slower rise.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Recipe

Kneaded pizza dough

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Water	320 mL	Warm
A	Granulated sugar	13 g
A	Instant yeast	7 g
B	Unbleached all-purpose flour	438–500 g	plus dusting
B	Extra-virgin olive oil	30 mL	plus greasing/brushing
B	Salt	5 mL
C	Cornmeal	as needed	pan dusting
D	Garlic	2 cloves	minced; optional
D	Pizza sauce	250 g
D	Shredded mozzarella	454 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Pizza pans	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 2 pizzas, 30 cm each
Heat: 246°C
Allow: About 2½ h

How do I make it?

Mix yeast and water
5 min
Whisk the water, sugar and yeast together, then cover for 5 minutes.
Whisk the yeast and sugar into the water, then cover.
Make the dough
5 min
Add the flour, olive oil and salt to the yeast mixture and mix for 2 minutes. Knead by repeatedly folding and pressing the dough until soft, slightly sticky and able to stretch thin.
Knead until the dough is soft, tacky and able to stretch thin.
Ready when: Soft; tacky; stretches thin.
Let it double
60–90 min
Put the dough in an oiled bowl and cover it. Leave it until doubled in size.
Keep the dough covered in its oiled bowl until doubled.
Ready when: Doubled.
Make two pizza bases
Preheat 246°C, 15–20 min
Oil the pans and sprinkle them with cornmeal. Divide the dough into two pieces, flatten each into a 30 cm round and leave a raised edge. Heat the oven to 246°C for 15–20 minutes.
Shape two rounds on oiled, cornmeal-dusted pans and keep their rims raised.
Top and bake
13–15 min
Press small dents into the dough with your fingertips and brush with oil. Divide the toppings equally between the two pizzas and bake until the crust is golden.
Divide the toppings between both pizzas and bake to a golden crust.
Ready when: Golden crust.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Shrinks	Tight dough	Cover 5–10 minutes; retry. Rest before stretching.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Kneaded pizza dough at a glance

Makes: 2 pizzas, 30 cm each
Heat: 246°C
Baking time: 13–15 min
Leavening: Yeast

Method

01 · Activate

02 · Mix

03 · Rise

04 · Shape

05 · Bake

What to look for

Troubleshooting

How do I make it?

Mix yeast and water

Make the dough

Let it double

Make two pizza bases

Top and bake

What can go wrong, and how can I fix it?

Kneaded pizza dough at a glance