Turkuaz Kitchen Pizza Dough is made from water, yeast, flour, olive oil, and salt. This easy fluffy Pizza Dough recipe from helps you make perfect pizza dough that is ready in about 72 hours and can feed up to 6 people.
Turkuaz Kitchen Pizza Dough Ingredients
- 255 ml water
- 2 g instant yeast
- 375 g flour
- 2 tbsp olive oil
- 7 g salt
How To Make Turkuaz Kitchen Pizza Dough
- Mix Wet Ingredients: In a large bowl, combine room-temperature water and yeast. Stir well.
- Add Dry Ingredients: Add flour and salt. Stir using a dough whisk or spatula until well incorporated. The dough will be sticky.
- First Rest: Cover the dough with plastic wrap. Let it rest for 25-30 minutes.
- Stretch and Fold: Stretch and fold the dough until it is smooth. Cover and let it rest again. Repeat this process one more time.
- Refrigerate: Transfer the dough to a clean bowl, cover, and refrigerate for 48-72 hours for the best results.
- Divide and Ball: After 2-3 days, divide the dough into three equal pieces. Fold and shape each piece into a ball as shown in the video.
- Second Rest: Place the dough balls on a heavily floured work surface or baking sheet. Cover with a clean kitchen towel or plastic wrap. Let them rest for 3-4 hours to relax the gluten.
- Shape the Pizza: Press, roll, and stretch each dough ball into a circle using your hands. Add your favorite toppings.
Recipe Tips
- Check Water Temperature: Make sure the water is not too hot or too cold to help the yeast work best.
- Mix Well: Use a strong spoon or whisk to mix the flour, salt, and yeast water well. Make sure there are no dry spots.
- Keep Temperature Steady: Store the dough in a part of the refrigerator that keeps the same cool temperature.
- Use Lots of Flour: When you’re ready to shape the dough, sprinkle a lot of flour on the table so the dough doesn’t stick.
- Let Dough Rest: After the fridge, let the dough sit out for a bit. This makes it easier to shape and improves the final pizza.
How To Store Pizza Dough
- Refrigerate: Wrap tightly in plastic. Store in the fridge for up to 5 days. Let it warm up for 30-60 minutes before using.
- Freeze: Divide and wrap each piece. Store in a freezer bag for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
FAQ
Can I speed up the dough fermentation if I’m short on time?
You can shorten the fridge time to 24 hours in a pinch, but the flavor and texture won’t be quite as developed. The full 48–72 hours really gives you that chewy, airy crust.
What’s the best way to shape sticky dough without tearing it?
Use well-floured hands and surface, and let the dough come to room temperature first. Instead of rolling, gently stretch it from the center outward to keep the air bubbles intact.
Can I use active dry yeast instead of instant?
Yes, but dissolve it in the water and let it sit for about 5–10 minutes until foamy before mixing in the flour. You might also need slightly more active dry yeast.
How do I know when the dough is ready to use after the second rest?
It should feel soft, puffy, and relaxed—like it springs back slowly when poked. If it’s still tight and elastic, give it another 30–60 minutes.
Is it okay to freeze the dough before the second rest?
Totally fine. After dividing and balling it up, wrap the dough tightly and freeze. When you’re ready to use it, thaw overnight in the fridge, then let it rest at room temp for 3–4 hours before shaping.
Turkuaz Kitchen Pizza Dough Nutrition Facts
- Calories: 250 kcal
- Carbohydrates: 52 g
- Protein: 8 g
- Fat: 3 g
- Fiber: 2 g
- Sugars: 0.5 g
- Sodium: 400 mg
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Fig Deep Dish Pizza
- Turkuaz Kitchen Summer Pizza
- Turkuaz Kitchen French Onion Soup
- Turkuaz Kitchen Brioche Burger Buns
Turkuaz Kitchen Pizza Dough
Description
Turkuaz Kitchen Pizza Dough is made from water, yeast, flour, olive oil, and salt. This easy fluffy Pizza Dough recipe from helps you make perfect pizza dough that is ready in about 72 hours and can feed up to 6 people.
Ingredients
Instructions
- Mix Wet Ingredients: In a large bowl, combine room-temperature water and yeast. Stir well.
- Add Dry Ingredients: Add flour and salt. Stir using a dough whisk or spatula until well incorporated. The dough will be sticky.
- First Rest: Cover the dough with plastic wrap. Let it rest for 25-30 minutes.
- Stretch and Fold: Stretch and fold the dough until it is smooth. Cover and let it rest again. Repeat this process one more time.
- Refrigerate: Transfer the dough to a clean bowl, cover, and refrigerate for 48-72 hours for the best results.
- Divide and Ball: After 2-3 days, divide the dough into three equal pieces. Fold and shape each piece into a ball as shown in the video.
- Second Rest: Place the dough balls on a heavily floured work surface or baking sheet. Cover with a clean kitchen towel or plastic wrap. Let them rest for 3-4 hours to relax the gluten.
- Shape the Pizza: Press, roll, and stretch each dough ball into a circle using your hands. Add your favorite toppings.
Video
Notes
- Check Water Temperature: Make sure the water is not too hot or too cold to help the yeast work best.
- Mix Well: Use a strong spoon or whisk to mix the flour, salt, and yeast water well. Make sure there are no dry spots.
- Keep Temperature Steady: Store the dough in a part of the refrigerator that keeps the same cool temperature.
- Use Lots of Flour: When you’re ready to shape the dough, sprinkle a lot of flour on the table so the dough doesn’t stick.
- Let Dough Rest: After the fridge, let the dough sit out for a bit. This makes it easier to shape and improves the final pizza.