Description
Master the art of homemade pizza dough with this simple, step-by-step recipe that yields soft, chewy, and delicious pizza crusts every time. Perfect for beginners and seasoned cooks alike, this recipe uses basic pantry staples to create fresh, flavorful dough that can be customized to your taste and dietary needs.
Ingredients
Scale
Basic Ingredients
- 3 ½ cups (440g) all-purpose flour
- 1 ¼ cups (300ml) warm water (105-110°F)
- 2 ¼ tsp (1 packet) active dry yeast
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 tsp salt
Optional Variations
- Substitute half the all-purpose flour with whole wheat flour for whole wheat dough
- Add 1 tsp dried oregano, basil, or garlic powder for herbed dough
- Use gluten-free flour blend tailored for bread making for gluten-free option
- Reduce water slightly (about 10-15%) for a thinner, crispier crust
- Replace yeast with sourdough starter for natural leavening and tangy flavor
Instructions
- Proof the Yeast: Dissolve the sugar in warm water (105-110°F). Sprinkle the active dry yeast on top and let sit for 5 to 10 minutes until frothy, indicating the yeast is active.
- Mix the Ingredients: In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir gently with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead by hand for 8 to 10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a mixer with a dough hook on medium speed for 6 to 7 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat with oil. Cover with a towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape the Dough: Punch down the dough to release gas. Divide into portions depending on pizza size. Shape each into a ball by folding edges under to create surface tension, aiding rising and crust texture.
- Second Rise (Optional): Let dough balls rest for 30 minutes to 1 hour under a towel to relax gluten, making stretching easier and crust softer.
- Stretch and Bake: Gently stretch or roll dough to desired size and thickness. Add toppings of choice. Bake in preheated oven at 475°F on a pizza stone or baking tray for 10 to 15 minutes until crust is golden and bubbly.
Notes
- Keep water warm but not hot to avoid killing the yeast.
- Experiment with bread flour for extra chewiness due to higher protein content.
- Allow adequate rising and resting times for improved flavor and texture.
- Use just enough flour to prevent sticking without toughening the dough.
- Use a pizza stone for even heat distribution and a crisp crust.
Nutrition
- Serving Size: 1/4 of dough (approximately 140g)
- Calories: 280
- Sugar: 1.5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: homemade pizza dough, pizza crust, soft pizza dough, chewy pizza dough, easy pizza dough, homemade pizza, basic pizza dough, DIY pizza crust