Master Pizza Dough Scratch (w/ Bread Flour)

Servings: 1 × 14″ pizza,  2 × 12″ pizzas, 3 × 10″ pizzas, or 2 calzones

Prep Time: 90 min | Cook Time: 30 min

Ingredients

 

Dough

• 3 cups (420g) Better Batter Bread Flour

• 1½ cups (354 ml / 340 g) water, plus extra by the tablespoon until dough comes together

• 2 Tbsp (30g) oil

• 3 Tbsp (35g) sugar

• 1½ tsp (9g) salt

• 1 packet (7g) instant or rapid‑rise yeast

Toppings

• Marinara, pizza, or tomato sauce

• Shredded mozzarella cheese

• Any additional toppings you desire: pepperoni, tomato slices, pineapple, goat cheese, etc.

Stromboli Filling (per full dough recipe)

• ¾ cup parmesan cheese (or vegan parmesan)

• ¾ cup mozzarella, provolone, or vegan cheese blend

• Cooked bacon, sausage, or grilled chicken (chopped)

• 1 cup vegetables or other fillings (e.g. pepperoni, salami, prosciutto, sautéed onions/peppers, spinach)

• Additional gluten‑free all‑purpose flour, for dusting

• Olive oil or avocado oil, for brushing

Instructions

Pro Tip: Mix, wrap, and freeze the dough right away (we suggest a gallon-size resealable freezer bag). When ready to use, thaw overnight in the fridge or proof at room temp until doubled in size (3–6 hrs), then bake as usual!

 

Mixing the Dough

• By Hand: Combine all dough ingredients in a large bowl. Use hands to stir and knead for 10–12 minutes until a sticky, traditional bread‑style dough forms.

• Stand Mixer: Put ingredients into the mixer bowl with paddle attachment. Mix on low for 2 minutes until dough is very thick and kneads off the bowl cleanly.

 

Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). Alternatively, cold‑proof up to 24 hours; bring to room temperature ~90 min before use.

 

Shaping the Pizza
Remove dough from fridge or proof area. On a lightly floured surface or parchment, divide dough in half. Roll each half into a round (12″ or 14″). Rotate dough often to prevent sticking.

 

Second Proof
Let crusts rise 30–45 min.

 

Preheat Oven to 475–500 °F, placing a baking stone or sheet inside (stone may take up to an hour to heat).

 

Baking Method (Choose one):

• Par‑bake option: Bake crust 10–15 min then remove and flip if desired; add toppings and bake another ~10 min until done.

• Broil option: Set oven to Broil (HI), rack 4–6″ from heat. Broil crust 3–5 min, flip if desired and broil another 3–5 min. Add toppings and broil additional 3–5 min until topping is cooked. Let cool 1–2 min before slicing.

 

TO MAKE STROMBOLI

Use the full dough recipe (cold‑proofed overnight or room‑temperature proofed).

 

Preheat oven to 375 °F. Line a large baking sheet with parchment paper.

 

Shape & Top. On a floured surface, roll half the dough into a 10″ × 16″ rectangle. Sprinkle on mozzarella, parmesan (or vegan cheeses), and protein (pepperoni, sausage, chicken, etc.), leaving a ½″ border.

 

Roll tightly from a long side into a spiral, pinch to seal seam, and place seam‑side down on the lined sheet. Tuck ends under. Brush with oil and sprinkle Italian seasoning. Repeat with remaining dough half.

 

Cover with oiled plastic wrap or damp towel. Rise in a warm spot until doubled (~35–55 min).

 

Bake at 375 °F for 40–45 min, rotating halfway through. If browning too fast, tent with foil.

 

Remove and let cool.

 

Slice into 1″ thick pieces with a serrated knife. Serves ~8+.

 

Great served the next day, warmed in an air fryer for a few minutes, reheated in the oven — or enjoy cold@