Homemade Pizza Dough
Looking to make the best pizza dough at home? the simplest ingredients make the tastiest pizza dough! this easy and simple recipe crisps up easily when baked and works with any type of pizza! All you need is 6 simple ingredients and some time!
Homemade Pizza Dough
Simple and easy homemade pizza dough that you and your family will love!
Servings 1 12″ Crust
Equipment
- 2 Mixing Bowls
- 1 Stand Mixer
- 1 Plastic wrap
Ingredients
- 1 Cup Warm Water – 98℉ – 105℉
- 1 Package Active Dry Yeast 2 – 1/4 tsp
- 1 tsp White Sugar
- 2.5 Cups Bread Flour
- 2 tbsp Olive Oil
- 1 tsp Salt
Instructions
- Mixing: In a large bowl, combine the dry ingredients; flour and active dry yeast. Whisk together and set the bowl to the side.
- Mixing Continued: In a separate bowl, combine the wet ingredients; water, oil, sugar, and salt. Stir until the sugar has completely dissolved.
- Combine: Pour the wet ingredients into the flour mixture and stir with a spatula and hand until the mixture has combined. You can also use a stand mixer with dough hook instead of mixing with your hands.
- Resting: Once the dough is mixed, use olive oil to coat a second large bowl. Form your dough into a round ball and add your dough to the bowl, cover tightly with plastic wrap and allow to rest for 1-2 hours or until the dough doubles in size.
- Kneading: Once the dough has doubled in size, use your hands to gently deflate it (using a fist push down in the center of the dough) and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
- Using: Once dough is smooth use a rolling pin or your hands to stretch the dough into a 12" and use.
- Storage: If your dough is not being used right away, reform it into a round ball, coat with flour, wrap in plastic wrap, and store in the refrigerator for up to 3 days.
Notes
Make-a-head: This dough can be made and stored up to two days prior.
How to Store: If your going to use the dough the same day as making it, keep it covered at room temperature until use. Cover and store the dough in your refrigerator for up to 2 days, pulling out 1 hour prior to forming and using it. You can cover and freeze up to 3 months, thaw it at room temperature until soft.
A helpful Tip: To help proof your dough while its resting, you can put it in your oven with the door slightly cracked and the light on.
Mixing: You can substitute using a spatula or your hands for a stand mixer with dough hook for the mixing process.