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Easy Homemade Pizza Dough Recipe

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★★★★★

4.5 from 114 reviews

This easy homemade pizza dough recipe yields a soft, chewy, and flavorful crust perfect for making delicious homemade pizzas. The dough is made with simple pantry staples including warm water, instant yeast, flour, olive oil, and salt, and involves kneading and rising techniques to develop a perfect texture. It bakes up beautifully in a hot oven for a crispy bottom and tender inside, providing an ideal canvas for your favorite toppings.

Ingredients

Scale

Dough Ingredients

  • 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
  • 1 Tablespoon (13g) granulated sugar
  • 2 and 1/4 teaspoons (7g) 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

Toppings and Baking Ingredients

  • Sprinkle of cornmeal, for dusting the pan
  • Extra-virgin olive oil, for brushing
  • 2 garlic cloves, minced (optional)
  • 1 cup (250g) store-bought pizza sauce
  • 4 cups (1lb/454g) shredded mozzarella cheese

Instructions

  1. Activate the yeast: Whisk the warm water, granulated sugar, and instant yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes until foamy and activated. If you don’t have a stand mixer, use a large mixing bowl and mix by hand for the next steps.
  2. Mix dough ingredients: Add the flour (start with 3 and 1/2 cups), olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough begins to pull away from the sides of the bowl.
  3. Knead the dough: Continue kneading the dough in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes. If the dough is too sticky, gradually add flour 1 teaspoon at a time until the dough feels soft and slightly tacky but not dry.
  4. Perform the windowpane test: Tear a small piece of dough and gently stretch it to check if light passes through without tearing, indicating proper kneading.
  5. First rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl and turn to coat all sides. Cover with plastic wrap, foil, or a kitchen towel. Let rise in a warm spot at room temperature for 60–90 minutes until doubled in size.
  6. Preheat oven: Preheat your oven to 475°F (246°C) for at least 15–20 minutes before baking. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a baking sheet or pizza pan and dust with cornmeal for extra crunch and flavor.
  7. Shape the dough: Punch down the risen dough to release air. Divide into two portions if making two pizzas. On a lightly floured surface, gently stretch or roll the dough into a 12-inch circle about 1/2-inch thick. Pinch the edges to form a crust lip. If the dough resists stretching, let it rest covered for 5–10 minutes and try again.
  8. Rest dough before topping: Cover shaped dough lightly with plastic wrap or a kitchen towel and allow to rest for a few minutes while preparing toppings.
  9. Prepare dough for baking: Using your fingers, press dents over the dough surface to prevent bubbling. Lightly brush the crust with olive oil and sprinkle minced garlic if using.
  10. Top and bake: Spread 1/2 cup (125g) of pizza sauce evenly over the crust. Sprinkle with 2 cups (227g) shredded mozzarella cheese and add any additional toppings you like. Bake in the preheated oven for 13–15 minutes until the crust is golden brown and cheese is bubbly.
  11. Serve: Slice the pizza while hot and serve immediately. Store any leftovers tightly covered in the refrigerator.

Notes

  • If you don’t have a stand mixer, knead the dough by hand on a floured surface.
  • For a warmer rising environment on cold days, place the dough in an oven heated to 150°F and then turned off with the door slightly ajar.
  • If the dough shrinks when shaping, let it rest covered for 5-10 minutes before trying again.
  • You can freeze half the dough for later use if not making two pizzas immediately.
  • Use cornmeal on your pan or peel to add texture and prevent sticking.
  • The windowpane test ensures the dough is kneaded enough to develop gluten for proper texture.

Keywords: homemade pizza dough, easy pizza dough, pizza crust recipe, homemade pizza, pizza dough from scratch

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