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Perfect Kosher Pizza Dough Recipe for Home Bakers

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Pareve

This pizza dough is made with bread flour, yeast, warm water, olive oil, a little sugar and salt. It bakes up with a chewy texture and golden, crisp spots, and it’s simple enough for a weeknight or a Motzei Shabbat pizza night.

Why It Works

Bread flour’s higher protein develops more gluten for a chewy crust. Weighing the flour (360 grams) gives the most consistent results. Knead until smooth and elastic, adding flour a tablespoon at a time only if it’s very sticky. Use less oil for a crisper crust, or let the dough rise longer for more chew.

Kosher Notes

This dough is pareve, so it can be topped with cheese for a dairy pizza or with vegetables and pareve toppings for any meal.

Freezing

Freeze the dough after the first rise; thaw it in the fridge overnight before using.

Perfect Kosher Pizza Dough Recipe for Home Bakers
This foolproof kosher pizza dough recipe creates the perfect chewy crust with simple ingredients you already have at home.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 cups bread flour plus extra for dusting
  • 1 packet active dry yeast 2¼ teaspoons
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 cup warm water 110-115°F
  • 2 tablespoons extra virgin olive oil plus extra for bowl

Method
 

  1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly. If the mixture doesn't foam, your yeast may be dead or water too hot.
  2. In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Using a wooden spoon, mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently.
  4. Lightly oil a large bowl. Place dough in bowl, turning to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap.
  5. Let rise in a warm place for 1-2 hours until doubled in size. You can also let it rise slowly in the refrigerator for up to 3 days for better flavor.
  6. Punch down dough and divide in half. On a floured surface, roll each half into a 12-inch circle, or stretch by hand for a more rustic shape.
  7. Use immediately for pizza, or wrap tightly and refrigerate for up to 3 days or freeze for up to 3 months.

Notes

For best results, weigh your flour if you have a kitchen scale (360g total). If dough feels too sticky while kneading, add flour 1 tablespoon at a time. For a crispier crust, use less oil. For a chewier crust, let the dough rise longer. Dough can be frozen after first rise - thaw in refrigerator overnight before using.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 180
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Trans Fat 0g
Cholesterol 0mg
Sodium 290mg 13%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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