Homemade Pizza Dough Recipe
{Ingredients in last slide} Instructions below
Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.
Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza.
Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time)
On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc.
Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim.
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.
Making your own pizza dough opens up a world of creativity and flavor in your cooking. This simple recipe yields a dough that's easy to work with and perfect for personalizing with your favorite toppings. Start by gathering fresh ingredients: warm water, yeast, granulated sugar, olive oil, salt, and unbleached all-purpose flour. Kneading is crucial; whether by hand or using a stand mixer, ensure the dough is slightly tacky but not sticky. After allowing it to rise, shape the dough into a 12-inch circle. This process helps develop gluten, which gives your crust that desired chewiness. For the best flavor, preheat your oven to 475°F (246°C) before baking for 13-15 minutes, aiming for that golden brown color. Consider trying a variety of toppings, balancing between sauces, cheeses, and fresh vegetables to create unique flavor combinations. You can modify this dough for gluten-free diets or add herbs for extra flavor. Homemade pizza not only satisfies cravings but also invites creativity in the kitchen. Enjoy your pizza night, and don't forget to save leftovers for an easy meal later!
