Description
Homemade pizza dough is the foundation of a delicious pizza, offering a soft, chewy crust with a crispy exterior. This easy recipe lets you make pizza from scratch, perfect for customizing with your favorite toppings.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110°F or 45°C)
1 teaspoon sugar
3 1/2 cups all-purpose flour (plus extra for dusting)
2 tablespoons olive oil
1 teaspoon salt
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy and bubbly.
- Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center, then pour in the activated yeast mixture and olive oil. Stir until the dough begins to come together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 7-10 minutes, until smooth and elastic. If sticky, add a little more flour.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat the oven: Preheat the oven to 475°F (245°C), and place a pizza stone in the oven if using.
- Shape the dough: Punch the risen dough down, divide into 2 portions for smaller pizzas, or keep it whole for one large pizza. Roll or stretch into your desired shape on a floured surface.
- Add toppings: Transfer the dough to a pizza pan, baking sheet, or preheated pizza stone, then add sauce, cheese, and toppings.
- Bake the pizza: Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. For a crispier crust, bake a little longer.
- Serve and enjoy: Let the pizza cool for a few minutes before slicing and serving. Enjoy your homemade pizza with a crispy crust!
Notes
Variations: Use whole wheat flour for a healthier option, add garlic or herbs for extra flavor, or make gluten-free dough with gluten-free flour.
Storage: Refrigerate leftover dough for up to 3 days, or freeze portions for up to 3 months. Let refrigerated dough come to room temperature before using.
For a crispy crust, use a pizza stone and preheat it in the oven.
You can stretch the dough by hand instead of using a rolling pin.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Main
- Method: Kneading and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the large pizza
- Calories: 190
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
