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Easy Homemade Pizza Dough Recipe

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5 from 141 reviews

This easy homemade pizza dough recipe guides you through making a soft, flavorful dough perfect for crafting delicious pizzas at home. Using simple ingredients and a straightforward kneading and rising process, this dough yields a crispy yet tender crust that serves as an excellent base for your favorite toppings. The recipe includes helpful tips for kneading, rising, and shaping, ensuring perfect pizza every time.

Ingredients

Scale

Dough Ingredients

  • 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
  • 1 Tablespoon (13g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
  • 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
  • 1 teaspoon salt

For the Pizza

  • sprinkle of cornmeal, for dusting the pan
  • extra-virgin olive oil, for brushing
  • 2 garlic cloves, minced (optional)
  • 1 cup (250g) store-bought pizza sauce
  • 4 cups (1lb/454g) shredded mozzarella cheese

Instructions

  1. Activate the Yeast: Whisk the warm water, granulated sugar, and instant yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes until the mixture becomes frothy, indicating that the yeast is active. If you don’t have a stand mixer, you can do this in a large bowl using a wooden spoon or spatula.
  2. Mix the Dough: Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for about 2 minutes until the dough begins to pull away from the sides of the bowl.
  3. Knead the Dough: Continue kneading the dough for an additional 5 minutes using the mixer, or knead by hand on a lightly floured surface for 5 full minutes. The dough should feel a little soft and slightly tacky but not sticky. Use the windowpane test to check if the dough is kneaded enough by stretching a small piece thin enough for light to pass through without tearing.
  4. First Rise: Lightly grease a large bowl with olive oil and place the dough inside, turning to coat all sides with oil. Cover the bowl with foil, plastic wrap, or a clean kitchen towel. Let the dough rise at room temperature for 60–90 minutes or until it doubles in size. For colder environments, place the dough in a warm but turned-off oven (around 150°F/66°C) with the door slightly ajar.
  5. Preheat Oven: Preheat your oven to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it in the oven now. Lightly grease your baking sheet or pizza pan and sprinkle with cornmeal to create a crunchy crust.
  6. Shape the Dough: Punch down the risen dough to release air bubbles. Divide in half if making two pizzas, and flatten one portion on a lightly floured surface into a 12-inch circle about 1/2-inch thick. Form a lip by pinching the edges to create a rim. If dough shrinks back, rest it covered for 5–10 minutes, then try again.
  7. Rest the Dough: Cover the shaped dough lightly with plastic wrap or a clean towel and allow it to rest for a few minutes as you prepare your toppings.
  8. Add Toppings and Bake: Press dents into the dough surface with your fingers to prevent bubbling. Lightly brush olive oil over the crust and sprinkle minced garlic if using. Spread 1/2 cup (125g) pizza sauce evenly, then top with 2 cups (227g) shredded mozzarella cheese and any additional toppings. Bake in the preheated oven for 13–15 minutes until the crust is golden brown and cheese is melted.
  9. Serve: Slice the hot pizza and serve immediately. Store leftovers tightly covered in the refrigerator.

Notes

  • You can freeze half of the dough after dividing it if not using both portions immediately. Thaw in the refrigerator overnight before using.
  • Adjust flour slightly during kneading to achieve a soft, slightly tacky dough without it being sticky or dry.
  • Use cornmeal on the baking surface to add texture and prevent sticking.
  • For a softer crust, brush the edges with olive oil before baking.
  • The windowpane test helps ensure the dough is kneaded sufficiently for good gluten development.

Keywords: pizza dough, homemade pizza, easy pizza dough, yeast dough, Italian pizza crust, homemade crust

Find it online: https://flavorsbymaya.com/easy-homemade-pizza-dough-recipe/