Homemade Pizza With The Easiest Rustic Crust Recipe
Homemade Pizza With The Easiest Rustic Crust Recipe
There’s nothing quite like the satisfaction of creating your own homemade pizza from scratch, and the secret to amazing pizza lies in the dough. Our rustic pizza dough recipe is designed to be incredibly easy while delivering authentic wood-fired pizza quality right in your home kitchen. Whether you’re a beginner or an experienced pizza maker, this foolproof method using active dry yeast will give you the perfect canvas for your favorite toppings.
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 ¼ cups warm water (110°F/45°C)
- 2 tablespoons olive oil
- Cornmeal or semolina flour for dusting
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates your yeast is active and ready to work its magic.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and salt. Create a well in the center to pour your liquid ingredients.
Step 3: Combine and Knead
Pour the activated yeast mixture and olive oil into the flour well. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed.
Step 4: First Rise
Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm, draft-free area for 1-2 hours, or until doubled in size.
Step 5: Shape and Second Rise
Punch down the dough and divide if making multiple pizzas. Shape into balls and let rest for 15-20 minutes. This second rise helps develop the crust’s texture.
Step 6: Roll Out and Top
Roll or stretch the dough on a surface dusted with cornmeal. Add your favorite sauce, cheese, and toppings, leaving a border for the crust.
Step 7: Bake to Perfection
Bake at 475°F (245°C) for 12-15 minutes on a preheated pizza stone or baking sheet until the crust is golden brown and the cheese is bubbly.
Expert Tips for Perfect Pizza Dough
- Temperature Matters: Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it properly.
- Don’t Rush the Rise: Proper fermentation develops flavor and texture in your crust.
- Use a Pizza Stone: For that authentic wood-fired crust, preheat a pizza stone in your oven.
- Experiment with Flour: Try substituting ½ cup of all-purpose flour with bread flour for a chewier crust.
- Cold Fermentation: For deeper flavor, let the dough rise slowly in the refrigerator overnight.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast using the same quantity. The main difference is that instant yeast doesn’t require activation and can be mixed directly with dry ingredients.
How do I store leftover pizza dough?
Leftover dough can be refrigerated for up to 3 days or frozen for up to 3 months. Wrap tightly in plastic wrap and store in an airtight container.
Why is my pizza dough tough?
Tough dough usually results from over-kneading or using too much flour. Measure flour accurately and stop kneading once the dough becomes smooth and elastic.
Can I make this dough without a stand mixer?
Absolutely! This recipe works perfectly with hand mixing and kneading. The tactile process actually helps you understand the dough’s texture better.
Homemade Pizza With The Easiest Rustic Crust Recipe
Ingredients
Method
- Activate the yeast by combining warm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
- Mix the dry ingredients by whisking together flour and salt in a large mixing bowl. Create a well in the center to pour your liquid ingredients.
- Combine and knead by pouring the activated yeast mixture and olive oil into the flour well. Mix with a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm, draft-free area for 1-2 hours, or until doubled in size.
- Punch down the dough and divide if making multiple pizzas. Shape into balls and let rest for 15-20 minutes for a second rise.
- Roll or stretch the dough on a surface dusted with cornmeal. Add your favorite sauce, cheese, and toppings, leaving a border for the crust.
- Bake at 475°F (245°C) for 12-15 minutes on a preheated pizza stone or baking sheet until the crust is golden brown and the cheese is bubbly.
