Party Pizza Base
Create the ultimate foundation for your next pizza night with this fail-proof Party Pizza Base recipe! Crafted with simple pantry staples like all-purpose flour, active dry yeast, and a touch of olive oil, this versatile dough is soft, chewy, and bakes to golden perfection. The secret to its flavorful depth lies in allowing the dough to rise until pillowy and elastic, while a dusting of semolina or cornmeal ensures a crisp, restaurant-style crust. Perfect for accommodating a variety of toppings, this homemade pizza base is quick to prepare, with just 20 minutes of active prep time, making it ideal for effortless entertaining. Whether you're hosting a pizza party or a cozy family dinner, this recipe will deliver a crowd-pleasing, customizable base every time.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2.5 tablespoons Olive oil
- 2 tablespoons Semolina or cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it becomes frothy.
Once the yeast mixture is frothy, add the olive oil, salt, and 2 cups of the all-purpose flour. Mix with a wooden spoon until a sticky dough forms.
Gradually add the remaining flour, half a cup at a time, mixing until the dough begins to pull away from the sides of the bowl and loses most of its stickiness.
Transfer the dough to a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. If the dough is still sticky, sprinkle small amounts of additional flour while kneading.
Lightly grease a clean mixing bowl with a little olive oil. Place the dough in the bowl, turning it to coat the surface with oil. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release air. Transfer it to a floured surface and divide into 2 equal portions (if making more than one pizza). Shape each portion into a ball and let it rest for 10 minutes before rolling.
Preheat your oven to 475°F (245°C) and place a baking stone or pizza tray in the oven to heat up.
Roll out the dough into a circle or rectangle (depending on your tray) about 1/4-inch thick. Dust a sheet of parchment paper with semolina or cornmeal and transfer the rolled-out dough onto it.
Add your desired pizza toppings to the base. Slide the parchment paper with the prepared pizza onto the preheated baking stone or tray.
Bake for 8-12 minutes, or until the crust is golden and slightly crispy on the edges. Remove from the oven and let cool slightly before slicing and serving!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
