Homemade Pizza Dough
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Servings
4 people
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Homemade Pizza Dough
Description
The Homemade Pizza Dough recipe relies on all-purpose flour combined with instant yeast, sugar, and salt to develop the basic dough structure. Adding olive oil helps with dough elasticity and enriches flavor. Garlic powder and dried basil are optional but bring a mild aromatic background to the dough. Warm water is essential to activate the yeast effectively and initiate the rising process.
After mixing ingredients, the dough is allowed to rise in an oiled, covered bowl for approximately 30 minutes until it doubles in size. This fermentation time improves texture and flavor development. Post-rise, the dough is gently deflated and kneaded lightly to create a smooth, manageable ball ready for rolling or stretching into pizza shapes.
The dough is suitable for immediate use and can be topped with a variety of sauces and ingredients chosen by the cook. Baking at a high temperature, such as 220°C (425°F), ensures a crust with proper texture: chewy yet crisp edges with a tender interior. This dough provides a versatile canvas for homemade pizzas.
Ingredients
- 2 - 2 1/3 cups all-purpose flour 250- 295g, or bread flour, divided
- 1 packet or 2 1/4 tsp instant yeast
- 1 1/2 tsp sugar
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder optional
- 1/4 teaspoon basil dried, optional
- 2 tablespoon olive oil plus more for coating the bowl and baking
- 3/4 cup water warm
Instructions
- Combine 1 cup of the flour (125g) with the yeast, sugar, salt and garlic powder/basil if using in a large bowl.
- Add olive oil and warm water and use a wooden spoon to combine thoroughly.
- Add in another 1 cup of flour, and stir. If dough is still too sticky and unmanageable, keep adding flour gradually while stirring until a maximum of another 1/3- 1/2 cup is added. The dough will begin to pull away from the sides of the bowl.
- Coat another large bowl with some olive oil and transfer dough to this greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for 30 minutes or until puffy and expanded to double in size.
- If baking crust right after rising, preheat the oven to 220 C (425) while dough is rising.
- Once dough has risen, coat your hands and a work surface lightly with flour and remove dough from the bowl and knead gently just a few times until dough is deflated and smooth.
- Using hands or a rolling pin (I find it easier to do this directly in the pizza pan) either roll or stretch dough into a 12 inch circular shape.
- Brush the dough circle all over with olive oil (about 1 tbsp). Prick the dough all over with a fork to prevent bubbling in the oven.
- Add desired sauce and toppings and bake in the very hot oven for 13-15 minutes or until toppings are golden brown.
Notes
- Use warm water between 105°F and 115°F (40-46°C) to activate yeast without killing it; it should feel comfortably warm, not hot.
- If dough remains sticky, add flour gradually up to 1/2 cup more until the dough pulls away from the bowl sides.
- The dough rises best when placed in a warm, draft-free environment and covered tightly to prevent drying.
- This dough can be used immediately after rising; preheat oven while dough rises for efficient baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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