The Best Pizza Dough Recipe
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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Total Time
1 hr
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Servings
12 servings (makes one 10-12" pizza)
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Calories
113 kcal
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Course
Main Course
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Cuisine
American
The Best Pizza Dough Recipe
Description
This pizza dough recipe starts by mixing instant yeast with sugar, salt, olive oil, and warm water, then gradually adding all-purpose or bread flour to create a cohesive dough. Olive oil-coated bowls help with rising, and flour dusting during shaping prevents sticking. The dough's consistency is slightly sticky yet workable, indicating proper hydration for elasticity.
The choice between all-purpose and bread flour affects the texture: all-purpose flour produces a softer crust, while bread flour gives a firmer, crispier exterior. Optional seasonings such as garlic powder and dried basil can be added for subtle aroma and flavor. Proper water temperature ensures yeast activation without killing it.
Once risen, the dough can be shaped and topped as desired to craft pizzas with a tender interior and a golden crust. Leftover dough can be refrigerated or frozen to extend usability. This versatility makes it a foundational recipe for homemade pizza preparations.
For advanced preparation, the dough can be refrigerated after the initial rise and deflated before storage. When frozen, thaw in the refrigerator overnight. Use this recipe alongside your preferred pizza sauce and toppings.
Ingredients
- 2-2 ⅓ cups all-purpose flour divided (250-295g, or bread flour
- 1 packet instant yeast 2 ¼ teaspoon
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛-¼ teaspoon garlic powder optional
- ⅛-¼ teaspoon dried basil leaves optional
- 2 Tablespoons olive oil + additional
- ¾ cup water 175ml, warm
Instructions
- Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
- Add olive oil and warm water and use a wooden spoon to stir well very well.
- Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
- Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
- Use either your hands or a rolling pin to work the dough into 12" circle.
- Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
- Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
- Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
- Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Notes
- All-purpose flour yields a softer crust; bread flour creates a crisper crust.
- Active dry yeast can be used in the same amount, ideally proofed in warm water before mixing.
- Use warm water around 105-115°F to activate yeast without killing it.
- Store risen dough wrapped in the refrigerator for several days or freeze for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (makes one 10-12" pizza)
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 113kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 146mg | 6% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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