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Easy Homemade Pizza Dough Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 2 pizzas (12-inch each)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Description

This Easy Homemade Pizza Dough recipe walks you through making a soft, flavorful pizza crust from scratch using simple ingredients. The dough is kneaded by hand or with a stand mixer, allowed to rise until doubled in size, then shaped, topped, and baked to golden perfection. Whether you’re craving classic cheese pizza or your favorite toppings, this versatile dough delivers a tender and crispy base for delicious homemade pies.

Ingredients

Scale

For the Dough

  • 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 Assembly and Baking

  • 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 Yeast: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together warm water, granulated sugar, and yeast. Cover and let rest for 5 minutes until foamy to activate the yeast. If you don’t have a stand mixer, use a large mixing bowl and a wooden spoon for the next steps.
  2. Mix Dough Ingredients: Add the flour (start with 3 and 1/2 cups), olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough starts to pull away from the sides of the bowl.
  3. Knead the Dough: Continue kneading in the stand mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add small amounts of flour as needed so the dough becomes soft with a slight tackiness but not dry. Perform the windowpane test: stretch a small piece of dough thinly to see if light passes through without tearing. Once it passes, the dough is adequately kneaded.
  4. First Rise: Lightly grease a large bowl with oil. Place the dough in the bowl and turn to coat all sides with oil. Cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow dough to rise at room temperature for 60–90 minutes or until doubled in size. For a warm rise, preheat oven to 150°F (66°C), turn it off, place dough inside with door slightly ajar, close door after 30 minutes to trap heat, and remove when risen.
  5. Preheat Oven and Prepare Pan: Preheat the oven to 475°F (246°C) for at least 15–20 minutes before baking. If using a pizza stone, place it in the oven to heat as well. Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil, then sprinkle with cornmeal for added crunch and flavor.
  6. Shape Dough: Punch down the risen dough to release air bubbles. Divide into two equal pieces. On a lightly floured surface, use floured hands or a rolling pin to flatten a dough piece into a 12-inch circle about 1/2-inch thick. Pinch edges to create a rim around the crust. If dough resists stretching, cover it lightly for 5–10 minutes and try again. Place dough on prepared pan or a cornmeal-dusted baker’s peel if using a pizza stone.
  7. Rest Dough: Cover shaped dough lightly with plastic wrap or a kitchen towel and let rest for a few minutes while you prepare toppings.
  8. Prepare Pizza: Press dents into dough surface with your fingers to prevent bubbling. Lightly brush olive oil over crust, 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 of your choice.
  9. Bake: Bake the pizza in the preheated oven for 13–15 minutes until crust is golden brown and cheese is melted and bubbly.
  10. Serve: Slice the hot pizza and serve immediately. Store leftover pizza tightly covered in the refrigerator.

Notes

  • If you don’t have a stand mixer, mix and knead the dough by hand using a large bowl and a wooden spoon or silicone spatula.
  • Use the windowpane test to ensure your dough is kneaded properly.
  • For a faster rise in cool environments, use the warm oven method described in the instructions.
  • If dough shrinks back when stretching, let it rest covered for a few minutes before continuing.
  • Freeze half the dough if not making two pizzas immediately; thaw before use.
  • Use cornmeal on pans or peels for extra crunch and ease of removal.
  • Customize toppings to your preference – options include pepperoni, veggies, pesto, BBQ chicken, or white pizzas.

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