Pizza Dough
Homemade pizza dough is a simple, versatile base made from a blend of flour, water, yeast, salt, and sometimes olive oil, crafted to create a chewy, flavorful crust. It’s easy to prepare by mixing, kneading, and letting it rise, offering a fresh, customizable foundation for your favorite toppings.
Equipment
- stand mixer with dough hook
- mixing bowl
Ingredients
- ¾ cup warm water 100-110°F (180mL)
- 1 .25-ounce/7g packet active dry yeast
- 1 tablespoon granulated sugar divided
- 2 cups all-purpose flour (240g)
- 1 tablespoon olive oil pulse more for brushing use more if needed
- ¾ teaspoon salt
Instructions
- Using a stand mixer, mix together the warm water, yeast, and 1 teaspoon of sugar. Let the mixture stand until it is very frothy and bubbly on top, 6 to 8 minutes.
- Add the flour, olive oil, salt and 2 teaspoons of sugar to the bloomed yeast. Attach the dough hook and mix on low for about 1 minute. Increase to medium-low speed until the dough comes together in a ball, is smooth, and springs back when poked, about 5 minutes.
- Shape the dough into a tight ball on the counter and place it in a lightly oiled large bowl. Cover with plastic wrap or a towel and place in a warm, place to rise until the dough has doubled in size, about 1 hour.
- Preheat the oven to 450°F.
- When the dough has doubled, punch it down and shape it into a 12” circle on a lightly floured surface, making a thicker rim around the outside edge. Transfer the dough to a parchment paper-lined baking sheet or pizza pan and reshape into a circle if needed. Brush the rim with olive oil if desired, and top with sauce and your choice of pizza toppings.
- Bake for about 12 to 15 minutes or until the crust is golden brown and the cheese is melted and bubbling.
Video
Notes
Don’t use hot water. You will want to use water that is 100-100°F, or that is warm to the touch. Avoid using hot water, as it will kill the yeast and the dough won’t rise properly.