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Homemade Pizza Dough

Homemade Pizza Dough

This homemade pizza dough recipe transforms simple pantry staples into a delicious foundation for incredible meals. With just a handful of ingredients, you can create a perfectly balanced crust that's crispy on the outside and chewy on the inside. Mastering this recipe opens up endless creative possibilities for pizzas and other baked treats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2-2 ⅓ cups all-purpose flour OR bread flour (divided (250-295g))
  • 1 packet instant yeast (2 ¼ teaspoon)
  • 1 ½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional)
  • 2 Tablespoons olive oil (+ additional)
  • ¾ cup warm water (175ml)

Equipment

  • large bowl
  • wooden spoon
  • pastry brush
  • pizza pan
  • Rolling Pin
  • plastic wrap

Method
 

Instructions
  1. 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.
  2. Add olive oil and warm water and use a wooden spoon to stir well very well.
  3. Gradually add another 1 cup (125g) of flour. Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
  4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  5. 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.
  6. 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 425°F (215°C) at this point so that it will have reached temperature once your pizza is ready to bake.
  7. 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).
  8. Use either your hands or a rolling pin to work the dough into 12" circle.
  9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
  10. 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.
  11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  12. Add desired toppings and bake in a 425°F (215°C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes

For best results, use warm water (not hot) to activate the yeast. Don't rush the rising process - allowing the dough to double in size develops better flavor. Handle the dough gently to preserve air bubbles, and poke holes with a fork to prevent large bubbles during baking. Dough can be refrigerated for up to 3 days or frozen for up to 3 months.