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Easy Homemade Pizza Dough Recipe

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4 from 77 reviews

  • Author: Diane
  • Total Time: 2 hours 30 minutes
  • Yield: 2 medium pizzas (12-inch each)

Description

This easy homemade pizza dough recipe yields a soft, flavorful crust perfect for topping with your favorite ingredients. The dough is simple to make with just basic pantry staples, including instant yeast, flour, olive oil, and water. After mixing and kneading, it rises for about an hour before being shaped and baked at a high temperature to achieve a golden, crisp crust. Ideal for 2 medium-sized pizzas, this dough recipe is perfect for casual weeknight meals or weekend pizza nights at home.

Ingredients

For the Dough

  • 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
  • 1 Tablespoon (13g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour, spooned & leveled, plus more as needed
  • 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
  • 1 teaspoon salt

For Baking

  • Sprinkle of cornmeal, for dusting the pan
  • Extra-virgin olive oil, for brushing
  • 2 garlic cloves, minced (optional)

For Topping

  • 1 cup (250g) store-bought pizza sauce
  • 4 cups (1lb/454g) shredded mozzarella cheese

Instructions

  1. Activate the yeast: In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, granulated sugar, and instant yeast. Cover the bowl and allow the mixture to rest for 5 minutes until it becomes foamy, indicating the yeast is activated. If you don’t have a stand mixer, do this in a large mixing bowl.
  2. Mix the dough ingredients: Add 3 1/2 cups of the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough starts pulling away from the sides of the bowl.
  3. Knead the dough: Continue kneading the dough in the mixer for an additional 5 minutes, or transfer to a lightly floured surface and knead by hand for 5 minutes. If the dough is sticky, sprinkle in flour one teaspoon at a time to achieve a soft, slightly tacky dough. The dough should be elastic and pass the windowpane test—if you stretch a small piece thin enough to see light without tearing, it's ready.
  4. First rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with plastic wrap, foil, or a clean kitchen towel and let it rise at room temperature for 60 to 90 minutes, or until doubled in size. For a warm rising environment on a cold day, place it in a heating oven set to 150°F (66°C) then turned off with the door ajar.
  5. Preheat oven and prep baking surface: Preheat your oven to 475°F (246°C) for at least 15-20 minutes. If using a pizza stone, place it inside the oven to preheat. Lightly grease your baking sheet or pizza pan with olive oil or nonstick spray, then sprinkle a light dusting of cornmeal on it for extra crunch and flavor.
  6. Shape the dough: Once risen, punch the dough down to release air bubbles and divide it in half. On a lightly floured surface, use your hands or a rolling pin to gently flatten each half into a 12-inch disc about 1/2-inch thick. Pinch the edges upward to create a crust lip. If the dough resists stretching, cover it and rest for 5-10 minutes before trying again. Place the dough on your prepared pan or a cornmeal-dusted peel if using a stone.
  7. Rest the shaped dough: Cover the shaped dough loosely with plastic wrap or a clean towel and let it rest for a few minutes while you prepare the toppings.
  8. Add toppings and bake: Press your fingers gently into the dough surface to prevent bubbles during baking. Brush the crust lightly with olive oil and sprinkle minced garlic if desired. Spread 1/2 cup (125g) of pizza sauce over the surface, then top with 2 cups (227g) shredded mozzarella cheese. Add any additional toppings you like. Bake the pizza in the preheated oven for 13 to 15 minutes or until the crust turns golden brown and the cheese is bubbly.
  9. Serve and store leftovers: Slice the hot pizza and serve immediately. Cool leftover pizza slices completely, then store tightly covered in the refrigerator.

Notes

  • If you don’t plan to use all the dough, divide it in half and freeze the unused portion for up to 3 months. Thaw in the refrigerator overnight before using.
  • Use a pizza stone for a crispier crust, preheating it in the oven before baking.
  • Adjust flour quantity as needed to get the ideal dough consistency; dough should be soft and slightly tacky but not overly sticky.
  • Allowing the dough to rise in a warm but not hot environment is critical for good yeast activation and dough texture.
  • For a garlic flavor boost, brush crust edges with garlic-infused olive oil before baking.
  • Use high-quality extra-virgin olive oil for the best flavor in your dough and toppings.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/easy-homemade-pizza-dough-recipe/