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Domino's Pizza Dough Recipe

This recipe guides you in creating a classic pizza dough, similar to Domino's, using basic ingredients. It yields four servings of versatile, pliable dough, perfect for crafting your own homemade pizzas with a satisfying chew and texture.
Print Recipe
Total Time 48 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2575.1 kcal

Equipment

  • 1 Stand Mixer with Dough Hook Alternatively, a large sturdy mixing bowl and a strong arm for hand kneading.
  • 1 Large Mixing Bowl For proofing the dough.
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Plastic Wrap or Damp Kitchen Towel For covering the dough during proofing.

Ingredients
  

Main

  • 5 cups all-purpose flour or 5 cups bread flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 2 tablespoons extra virgin olive oil
  • 1 3/4 cups warm water

Instructions
 

  • In a large mixing bowl, whisk together the all-purpose or bread flour, sugar, salt, and instant yeast until well combined.
  • Add the extra virgin olive oil and warm water to the dry ingredients.
  • Using the dough hook of a stand mixer on low speed, or a sturdy spoon for hand mixing, combine the ingredients until a shaggy dough forms.
  • Increase the mixer speed to medium-low (or transfer to a lightly floured surface for hand kneading) and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  • Lightly oil a separate large, clean bowl. Place the dough in the bowl, turning once to coat the entire surface.
  • Cover the bowl tightly with plastic wrap or a damp kitchen towel.
  • Let the dough rise in a warm, draft-free place for 30-45 minutes, or until it has doubled in size.
  • Gently punch down the risen dough to release the accumulated air.
  • Divide the dough into four equal portions, depending on your desired pizza size.
  • The dough is now ready for shaping and baking, or it can be covered and refrigerated for up to 3 days, or frozen for longer storage.

Notes

1. Flour Choice: Bread flour, with its higher protein content, will yield a chewier crust, while all-purpose flour results in a slightly softer texture. Adjust water quantity minimally if necessary, as flour absorption varies. 2. Water Temperature: Ensure warm water (105-115°F / 40-46°C) to activate the yeast properly. Water that's too hot will kill the yeast; too cold will inhibit its activity. 3. Kneading: Proper kneading is vital for gluten development. The dough should be smooth, elastic, and pass the "windowpane test" (stretching a small piece thin enough to see light through without tearing). 4. Proofing Environment: A warm, draft-free spot is ideal for consistent rising. Lightly oiling the proofing bowl prevents sticking.