Easy Autolyse Pizza Dough
This autolyse pizza dough is based off of our Easy Peasy Recipe - which is of course easy to make! The autolyse step adds a little extra complexity in the texture and flavor.
Ingredients
- 2 ¼ teaspoons active dry yeast (one envelope)
- 1 teaspoon sugar
- ¾ cup water between 75°F and 80°F
- ¼ cup warm water between 100°F and 110°F
- 2 ½ cups bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
Autolyse the Dough
- Add the flour to a stand mixing bowl.
- Start the stand mixer and slowly add 3/4 cup of 75°F and 80°F water.
- Once the flour and water are thoroughly mixed, the dough will have formed and likely be a bit dry. Cover and let stand for 30 minutes (this is the autolyse process).
Finish the Dough
- Heat the remaining 1/4 cup of water to between 100°F and 110°F. Hotter water will kill your yeast, and colder water will make it take much longer to activate. In a medium bowl, dissolve yeast and sugar in the water. Let stand until creamy, about 10 minutes.
- In another bowl, whisk together the salt and 1 tablespoon of olive oil. You do not want the salt to touch the yeast directly, as it will kill it.
- Preheat oven to 450 degrees.
- After the yeast, sugar, and water mixture is creamy, add it to the autolysed dough ball and turn on the mixer to incorporate it.
- Stop the mixer and pour the oil and salt mixture onto the dough. Make sure to get as much as you can out of the container. Instead of mixing this into the dough with the mixer, use your hands to spread the oil and salt to cover the outside of the dough ball.
- Cover and let it rest for ten minutes (this is the second fermentation).
Prepare to Cook the Pizza.
- Lightly oil your pizza pan to help avoid sticking. Add any left over oil to the dough ball.
- Now that the dough has finished the second fermentation, turn on the mixer to finish mixing the oil in.
- Remove the dough ball and form into a disk on your pizza pan.
- Top with your favorite toppings.
- Bake for 9 minutes and then rotate the pizza.
- Bake for an additional 9 minutes until golden brown.
Notes
(Note that the nutrition facts relate to one dough ball only - no toppings).
Nutrition
Calories: 1414kcalCarbohydrates: 234gProtein: 40gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gSodium: 2348mgPotassium: 380mgFiber: 9gSugar: 5gVitamin A: 6IUVitamin C: 0.02mgCalcium: 58mgIron: 3mg
Tried this recipe?Let us know how it was!