Pizza Dough
Craft the perfect foundation for your homemade pizza with this easy, foolproof pizza dough recipe! Made with simple pantry staples like all-purpose flour, active dry yeast, and olive oil, this versatile dough is soft, stretchy, and perfectly chewy. The step-by-step process ensures a quick prep time of just 15 minutes, with a stress-free rising period to let the dough double in size. Whether you’re baking a classic Margherita or loading it up with your favorite toppings, this dough delivers a golden, crispy crust with just the right amount of bite. Need flexibility? Store it in the fridge for up to three days or freeze it for meal prep magic. For an extra touch of flavor and crispness, try dusting your baking sheet with cornmeal before baking. Transform your kitchen into a pizzeria with this essential pizza dough recipe tailored for any occasion!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 1 teaspoons Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Optional: Cornmeal (for dusting)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the yeast becomes foamy.
In a large mixing bowl, combine the flour and salt. Mix well to distribute evenly.
Make a well in the center of the flour mixture and pour in the yeast mixture along with olive oil.
Use a wooden spoon or spatula to mix until a shaggy dough forms. If the mixture is too sticky, add a small amount of flour (1 tablespoon at a time).
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
Lightly grease a large bowl with olive oil and place the dough inside. Turn the dough to coat it in the oil.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free area for 1-1.5 hours, or until it doubles in size.
Punch the dough down to release the air. Turn it out onto a floured surface and divide it in half. Form each portion into a smooth ball.
At this point, the dough is ready to be rolled out, topped with your favorite ingredients, and baked into a pizza. If not using immediately, wrap the dough in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months.
If desired, dust your pizza peel or baking sheet with cornmeal before placing the dough on it to prevent sticking and add extra texture to the crust.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.7 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 253 mg | 5% | |
*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.
