Pizza Dough Recipe!
The only pizza dough recipe you’ll ever need!
It comes together super quickly and no kneading is really necessary. Use this dough for pizza, calzones, strombolis and much more 😋
Tap that save for later and follow me for more easy recipes!
I topped one pizza with fresh mozzarella, tomatoes & basil & the other with arugula & balsamic.
🍕🍕🍕🍕🍕
RECIPE:
1 cup warm water
2 1/4 teaspoons Active Dry Yeast 1 packet
1 teaspoon granulated sugar
2 1/2 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached. Mix gently then let sit until doubled in size, about 5 minutes. With mixer on low, add flour, olive oil, salt and salt. Scrape sides of bowl and let mixer knead dough for 5 minutes. After 5 minutes of kneading, remove dough from mixing bowl with floured hands & transfer to a floured countertop. Fold dough over itself a couple times then form into a round ball.
You can leave it this size or split it into two like I did. Roll it out and add whatever toppings you like and bake at 400 for about 15 minutes until crust is cooked through.
#pizza #homemade #letschat #pizzadough #easyrecipes
Recipe by @pickypalate
Okay, so you've got this amazing foolproof pizza dough recipe, but I wanted to share a few extra tips that have helped me truly master it and make sure it turns out perfect every single time! It's all about those little details that can make a huge difference, especially if you're aiming for that perfectly risen dough. First off, let's talk about getting that dough to *double in size*. The recipe says 5 minutes for the yeast to activate, but sometimes life happens, right? If your yeast isn't bubbling up after 5-10 minutes in the warm water with sugar, your water might be too hot (killing the yeast) or too cold (making it sluggish), or your yeast might be old. Aim for water around 105-115°F (40-46°C) – warm to the touch, but not scalding. If it doesn't foam, it's best to discard and start again with new yeast. A happy, bubbly yeast mixture is your first step to a light, airy crust! Once your dough is ready, handling it right is key. After mixing, when you transfer it to a floured countertop, don't over-flour! Just enough to prevent sticking. When it comes to *dividing pizza dough balls*, I usually split this recipe into two for medium-sized pizzas, roughly 10 inches (about 25.5 cm) each. For smaller, individual pizzas, you could even make three or four. Use a bench scraper or a sharp knife to divide cleanly. Gently form each piece into a smooth ball by tucking the edges underneath. This creates surface tension for a good rise. What makes this truly *foolproof*? It's avoiding common pitfalls. Don't add too much flour when mixing; the dough should be slightly sticky before kneading. If it's too stiff, your crust will be tough. Also, make sure your oven is preheated thoroughly – that 400°F needs to be consistent to get a crispy crust quickly. I often slide my pizza onto a preheated pizza stone or a heavy baking sheet for extra crispiness. Don't be afraid to experiment with toppings; the beauty of homemade is customization! From classic Margherita to arugula and balsamic, this dough handles it all beautifully. With these extra pointers, your homemade pizza night is guaranteed to be a delicious success, every single time!
This makes no sense the yeast isn't going to double in size until you add the flour and mix everything but you have it as just mix the yeast and the water and sugar and let it sit