HAND TOSSED PIZZA DOUGH RECIPES

What is Hand Tossed Pizza?

A basic hand-tossed pizza dough can be made from scratch in about two hours, including rising time. Using bread flour is ideal for a chewy crust, while all-purpose flour also works well.

Ingredients

1⅓ cups warm water (about 110°F)
2¼ teaspoons instant or active dry yeast (one packet)
1 tbsp granulated sugar
3½–4 cups all-purpose or bread flour, plus extra for dusting
2 tbsp olive oil, plus more for the bowl
1 tsp salt
Cornmeal (optional, for dusting the pan)

Instructions

1. Activate the yeast

In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let the mixture sit for 5–10 minutes until it becomes foamy. This shows that the yeast is active.

2. Combine wet and dry ingredients and mix

In a separate bowl, whisk together 3½ cups of flour and salt. Add the yeast mixture and olive oil to the dry ingredients and mix until a shaggy dough forms.

3. Knead the dough

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic, adding flour as needed to prevent sticking.

4. First rise

Shape the dough into a ball, place it in a lightly oiled bowl, and turn to coat. Cover and let it rise in a warm, draft-free place for 1–2 hours, or until doubled in size.

5. Punch down and divide

Gently punch down the risen dough to release air. Divide the dough into two portions and form each into a smooth ball.

6. Second rise (optional)

For best results, let the dough balls rest, covered, for 15–20 minutes to relax the gluten. The dough can also be refrigerated for up to five days for cold fermentation.

7. Shape the crust

To hand toss, transfer a dough ball to a floured surface. Press the center while leaving a thicker edge. Lift the dough onto your knuckles, stretching and rotating it until the desired size and thickness is achieved. Alternatively, stretch the dough by hand or use a rolling pin.

8. Bake

Place the shaped crust on a prepared pan. Add toppings and bake in a preheated oven at the hottest setting (ideally 550°F or higher) for 8–15 minutes, until the crust is golden and cheese is bubbly.

Pizzeria-style hand-tossed pizza dough that you can make right at home.

Ingredients

1 packet Platinum Instant Yeast (2 1/4 teaspoon or 1/3 of a 2-ounce block, so .66 ounces of cake yeast)
10 grams Olive Oil (or 2 1/4 teaspoon)
475 grams Pizza Flour (or 3-- 3 1/2 cups, or any high-gluten bread flour, plus extra as needed)
8 grams Sea Salt

Pizzeria-style hand-tossed pizza dough that you can make right at home. No special pizza oven is needed either!

Pizzeria style hand-tossed pizza dough. The trick to this dough is to not over-knead it or add in more flour than necessary.

The dough should be tacky but not stick to your fingers.

The slow cold rise will help build the flavors. When you chill your dough in the fridge, you’re cold-fermenting/retarding your dough to help slow down the activity of the yeast. The cooler temps help the dough produce a better flavor and produce carbon dioxide slowly. This means your dough will not proof up like a balloon too fast.

Freezing Dough and Thawing Instructions

After the dough rests for the first 30 minutes and you form them into 2 separate balls, place them on a light floured rimmed baking sheet, and stick them into the freezer uncovered.
Once they are frozen to the point they are firm, remove them from the freezer, double-wrap each one tightly in plastic wrap, and place into a freezer-safe bag. This will last for up to 3 months.
When you’re ready to use it, take one (or both) out of the freezer the night before using it and let it thaw in the fridge. Lightly spray the dough with cooking spray and cover with plastic wrap (make sure no air hits them.).
A few hours before baking, remove them from the fridge, place them in 1 or 2 bowls lightly sprayed, cover with plastic wrap, and allow to rise again. They may not fully double in size but they will puff up considerably.
Once they are puffed up, simply stretch and bake as normal.

Simple Hand Tossed Pizza Dough Recipe
Prep Time: 15-20
Cook Time: 8-12
Total Time: 30 minutes not including proofing
Cuisine: Pizza

Ingredients
1 packet platinum instant yeast (2 1/4 teaspoon or 1/3 of a 2-ounce block (so .66 ounces of cake yeast)
~304 grams of water or 1 1/4 cups * if using same day use warm water(105-115 degrees F/40-46 degrees C). If fermenting overnight in the fridge use cold water. This will give you 64% hydration. You can go up to 350 grams of water if you want higher hydration (if you’re using a strong 00 flour)
10 grams or 2 1/4 teaspoon olive oil
~475 grams or 3 – 3 1/2 cups 00 Pizza flour or any high-gluten bread flour, plus extra as needed
8 grams (1.4 teaspoons) of sea salt
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Instructions
If using Active Dry yeast, you need to proof it first. Proof the yeast by pouring the yeast into the water in a bowl of your stand mixer and gently stir until the yeast dissolves.
Let the yeast and water stand until foamy, about 5 minutes*. If using cold water, just mix and move to the next step as the yeast won’t quite bloom with cold water.

Once the yeast has bloomed (if you’re using cake or active dry yeast), add in the flour and fit your mixer with a dough hook. Mix on low just until loosely combined. Add in the salt while the mixer is running stopping if need be to scrape down the sides. After 3 minutes of mixing, drizzle in the oil.
Mix until a soft, smooth elastic ball form; 8-10 minutes. The dough should pull away from the sides of the bowl but still be wet/tacky to the touch. If need be add a tablespoon of flour or so to help combine. If it’s too dry, you may need to add a few tablespoon of water. Remove the dough from the bowl and place it on a very lightly floured surface. Give it a few kneads to form the dough into a smooth ball tucking the ‘ends’ underneath.

Allow the dough to rest, covered for 30 minutes. After 30 minutes, using very lightly floured hands, knead the dough gently by hand just to smooth it out and divide into smaller portions. If using the same day, divide the dough in half, shape as balls, and put in 2 separate bowls (covered) and allow to rise until doubled in size; about 60-90 minutes.

*If placing in the fridge, divide into 2 equal-sized balls, place in 2 bowls covered with plastic wrap (leave enough room to rise) refrigerate between 48-72 hours.

*If placing one rack on the lower third of your oven. On that place a pizza stone.
It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there.

When ready to use, preheat the oven to 550F. If the dough is chilled, bring to room temperature at least an hour. If using a pizza stone, follow the manufacturer’s instructions when heating.

Stretch the dough on a very lightly floured surface
Place the dough in a pizza pan, Pizza Stone, or Pizza Screen.
Add toppings and bake for 8-12 minutes.

Homemade Pizzeria-Style Pizza Dough

Cook time - 16 mins
Total time - 16 mins
Serves - 2 large pizzas

This recipe makes enough dough for 2 Large 16″ pizzas, 2 square cookie sheet pizzas, or 8 personal pizzas.

If made in the morning place in the fridge until dinner time, when we are ready to cook.

Ingredients

2 cups warm water
1 package dry-active yeast
1 tbsp sugar
2 tsp salt
5½ cups flour
1 tsp olive oil (optional)

Instructions

In a Kitchen-aide stand mixer or a Bosch mixer combine the warm water, yeast, and sugar.

let sit for 5 minutes.

Add olive oil, salt, and flour, attach a kneading hook, and set on a low speed let the mixer mix and knead the dough for approx. 5 minutes or until dough no longer sticks to sides.

Divide dough into 2 large balls for 16" pizzas or 8-10 smaller balls to make personal-size pizzas.

Use dough immediately or wrap, place in the fridge for a few hours or overnight.

Lightly flour a surface and roll the dough to 1/4 to 1/2 inch thick. Transfer to the cooking pan. Top with sauce, cheese, and your favorite toppings.

Bake at 425 degrees for 12-16 minutes. Cook time will be dependent on the thickness of the dough.