Description
A simple, reliable homemade pizza dough that yields a golden, crisp crust with a soft, airy interior. Perfect for weeknight pizzas, make-ahead dough, and creative transformations like breadsticks or calzones.
Ingredients
- All-Purpose Flour: 3 1/2 cups
- Warm Water (about 110°F / 43°C): 1 1/4 cups
- Active Dry Yeast: 2 1/4 teaspoons (one 7g packet)
- Sugar: 1 teaspoon
- Olive Oil: 2 tablespoons
- Salt: 2 teaspoons
Instructions
- In a small bowl, dissolve the sugar and active dry yeast into the warm water. Let sit for about 5 minutes, until the mixture becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir with a wooden spoon or use a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 6 to 8 minutes.
- Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/2 hours.
- Punch the dough down gently, shape into a ball, and let rest for 5 to 10 minutes to relax the gluten. Preheat your oven with a pizza stone if using to 475°F (245°C).
- Stretch or roll the dough into your preferred thickness on a floured surface or on a cornmeal-dusted pizza peel. Add sauce, cheese, and toppings, keeping toppings balanced to avoid sogginess.
- Bake on the preheated stone or baking sheet for 12 to 15 minutes, until the crust is golden and the cheese is bubbling. Remove, brush the crust with a little olive oil if desired, slice, and serve warm.
Notes
- For deeper flavor, cold ferment the dough in the refrigerator for 24 hours, then bring to room temperature before shaping.
- Dust the peel or baking sheet with cornmeal to prevent sticking and add a subtle crunch to the base.
- Allow shaped dough to rest a few minutes before final stretching to relax the gluten and make shaping easier.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread / Dough
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 180
- Sugar: 1 g
- Sodium: 575 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1.8 g
- Protein: 5.3 g
- Cholesterol: 0 mg
Keywords: homemade pizza dough, pizza crust, easy pizza dough, pizza night, dough recipe