Just learning how to make dough from scratch is enough to make your pizza the talk of the neighborhood. (It doesn’t hurt to know a couple tricks from a pizza chef, either.) This make-ahead dough is extremely flexible. Use it to make pizza, of course, but also for egg pockets, stromboli and calzones.

Preparing the best Pizza can be really difficult at first, It was almost impossible for us to master how to do it without proper step by step tutorial from the professionals.

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Click the link above and you”ll land on an intermediate page, just click” I am not a robot” to

Continue, and you”ll land on the best Tutorial video on making pizza dough where it shows step by step on how to prepare perfect dough even if your a complete beginner.

I hope that someone show me this when i first learning how to prepare my first pizza. That could save me hours and hours of banging my head on the wall, trying different methods out.

Again you can watch the tutorial here: https://dausel.co/5kWRDF

I’m almost 100% sure this tutorial is going to blow your mind away.

I’m a big fan of this chef and he makes it ridiculously easy! No joke.

Hope it helps 🙂

How to Make Pizza Dough

Note: This recipe uses whole wheat flour, which provides extra flavor as well as added nutrition. It makes 3 pounds of dough, enough for 3 pizzas.

Ingredients

• 3 packages (1/4 ounce each) quick-rise yeast
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 2-1/4 cups whole wheat flour
• 2-1/2 cups water
• 3 tablespoons olive oil
• 3 to 3-1/2 cups whole wheat flour

Step 1: Prep the Dry Ingredients

In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside.

Step 2: Prep the Wet Ingredients

KOZAK/SHUTTERSTOCKIn a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients.

Then, stir in enough whole wheat flour to form a soft dough. (The dough will be sticky.)

Step 3: Knead the Dough

KOZAK/SHUTTERSTOCK

Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Turn dough onto a lightly floured surface; shape into a ball. Fold top of dough toward you. With palms, push with a rolling motion away from you. Turn dough a quarter turn; repeat until dough is smooth and elastic, about 6-8 minutes. Add flour to surface only as needed.

Step 4: Let the Dough Rise

Place the dough in a bowl, cover with plastic wrap and let rest for 10 minutes.

Step 5: Punch the Dough Down

KOZAK/SHUTTERSTOCK

To punch dough down, make a fist and push it into the center. Gather the dough to the center and shape into a ball. Place on a floured surface—and you’re done!

You can use the dough immediately to make one of our best homemade pizza recipes. You can also refrigerate overnight or freeze for up to 1 month.

Bonus: Expert Tips from the Taste of Home Test Kitchen

• Make sure you use the type of yeast called for in your recipe. It’s got to be quick-rise yeast for this pizza dough.
• Use a thermometer to check the temperature of your water. If it’s too cool, it won’t activate the yeast; if too hot, it may kill the yeast.
• Don’t use too much flour. Always start with the minimum amount and add more only until the dough reaches the consistency indicated in the method.
• Use only enough flour on your work surface to keep the dough from sticking when kneading.
• Continue kneading until dough is no longer sticky, has a smooth, satiny texture and springs back when pressed with your fingers.