Pizza Dough Recipe
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4.2
33 reviews
Good
Pizza Dough Recipe
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This Pizza Dough recipe uses basic ingredients like flour, yeast, olive oil, and salt. This fail proof dough makes for a chewy pizza crust with just the right amount of crispiness.
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Ingredients
- 1 1/4 1 1/4 cups warm water (around 110 degrees F)
- 1 1 tablespoon granulated sugar
- 2 1/4 2 1/4 teaspoons instant yeast (1 packet) (active yeast can also be used - see Note)
- 3 3 cups flour (bread flour can also be used - see Note)
- 2 2 tablespoons olive oil
- 1 1 teaspoon salt
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Instructions
- In the bowl of a stand mixer, stir together the water, sugar, and yeast. Cover with a towel and let mixture foam for 5 minutes.
- Add the flour, olive oil, and salt. Mix with together. It should be a little sticky but forming somewhat of a shape. You can add a little flour if needed at this point to do so. Knead dough for 4-5 minutes with the dough hook or by hand on a floured surface. Dough should bounce back when pressed.
- Place dough in a greased bowl and cover with a clean kitchen towel. Let dough rise in a warm place until doubled, about an hour.
- To bake, preheat oven to 475-500 degrees F and place a pizza stone inside to preheat with it for about 30 minutes.
- Punch down dough and divide into two portions. Each portion will make a 12-inch pizza. You can refrigerate at this point for up to four hours. Before using, just let the dough sit at room temperature for about an 30-60 minutes. This makes it more workable. On parchment paper sprinkled with flour, roll, press, and stretch dough into a circle or desired shape and thickness.
- Top with pizza sauce, mozzarella cheese, and desired toppings. We also like to sprinkle the pizza with some garlic powder or garlic salt. Transfer to the preheated stone in the oven and bake for 8-10 minutes or until desired doneness.
Notes
- Active yeast can also be used instead of instant yeast. The rise time will be about double.
- Although instant yeast does not have to be "proofed" in liquid like active dry yeast, dissolving it in liquid with sugar which feeds the yeast gives it a good start.
- Bread flour can be used for an even chewier crust.
- Yes. After the dough has risen and has been divided in half, place in a resealable plastic bag and freeze. To use, thaw in the fridge overnight and let sit at room temperature for about an hour before using.
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Overall Rating
4.2
33 reviews
Good
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