Description
This homemade pizza dough recipe yields a classic, flavorful crust perfect for your favorite toppings. Made with simple ingredients like all-purpose flour, active dry yeast, olive oil, and a touch of sugar and salt, this dough is easy to prepare and rises to a light, chewy texture. Ideal for baking in a hot oven, it serves as a delicious base for authentic Italian-style pizzas, whether you prefer thin or thick crusts.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
Wet Ingredients
- 1 ¼ cups warm water (110°F)
- 2 tablespoons olive oil
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready for use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Ingredients: Pour the foamy yeast mixture and olive oil into the flour and salt mixture. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough by hand for 7–8 minutes, until it becomes smooth, elastic, and no longer sticky. Add small amounts of flour as needed to prevent sticking.
- First Rise: Lightly oil a large bowl and place the kneaded dough inside, turning it to coat with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until the dough has doubled in size.
- Punch Down and Divide: After rising, punch down the dough to release excess air. You may divide the dough into two equal portions for two medium pizzas, or keep it whole for a single large pizza.
- Shape the Dough: Roll out the dough on a floured surface to your desired thickness, shaping it into a round or rectangular form depending on your baking sheet or pizza stone.
- Add Toppings and Bake: Place the rolled-out dough on a baking sheet or preheated pizza stone. Add your preferred sauce and toppings. Bake in a preheated oven at 475°F (245°C) for 12–15 minutes, or until the crust is golden brown and crisp.
Notes
- For extra flavor, add 1 teaspoon garlic powder or dried Italian herbs such as oregano or basil to the flour mixture before kneading.
- This dough can be prepared ahead of time and refrigerated overnight for enhanced flavor development.
- To store long term, freeze the dough for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before shaping.
- Be sure your water temperature is around 110°F to properly activate the yeast without killing it.
