Soft & Chewy Pizza Dough and Marinara Sauce
Make fresh pizza dough better than your local pizzeria at home!
Ingredients
Dough
- 2 cups water warm
- 2 tsp active dry yeast
- 2 tsp granulated sugar
- 5 ½ cups all purpose flour plus extra for dusting board
- 1 tsp olive oil plus extra for greasing bowl
- 1 Tbsp sea salt
Marinara Sauce
- 28 oz can San Marzano Tomatoes
- 6 oz can tomato paste
- 1 tsp granulated sugar
- 1 tsp black pepper
- 1 tsp dried basil
- 1 pinch red pepper flakes
Instructions
Dough
- Warm water until just barely beginning to steam, not hot. Add to mixing bowl and whisk in yeast and sugar to mostly dissolve, then let rest for 5 minutes until foaming.
- Add 4 cups of flour, plus olive oil, and sea salt. Mix on low speed using dough hook attachment until dough comes together, adding more of remaining flour as needed until dough pulls cleanly away from bottom of mixing bowl.
- Work/knead the dough for several minutes to help build the gluten. Shape into a ball, dough should spring back when pressed.
- Grease a large bowl with additional olive oil, and place dough ball in, then cover to rise 2-4 hours.
- Punch dough down, and work/knead again, stretching dough to create surface tension. Form into ball again, return to bowl and cover for a 2nd rise for a couple hours more.
- Divide into 2-4 pizza portions, and work into ball again. If using immediately, place on floured cutting board covered with plastic wrap to rest 1 hour, or place into individual containers and refrigerate overnight. Can refrigerate up to 3 days. If refrigerating let come to room temp before using.
- When shaping dough, gently press from center out to maintain air pockets.
Marinara Sauce
- Combine all sauce ingredients using a whisk to break down tomatoes and combine.