The Best Pizza Dough Ever
Achieve pizzeria perfection at home with "The Best Pizza Dough Ever" recipe—a foolproof guide to creating the ultimate foundation for your favorite pies. Made with simple pantry staples like all-purpose flour, olive oil, and just the right touch of sugar to activate the yeast, this dough delivers a light, airy texture with a perfectly chewy bite. The optional addition of semolina flour for dusting ensures a crisp, golden crust that rivals any artisan pizzeria. With an easy-to-follow process, including tips for kneading, proofing, and shaping, you’ll master the art of homemade pizza in no time. Whether you’re baking at 500°F on a pizza stone or a standard baking sheet, this versatile dough is your ticket to professional-quality pies every time. Perfect for thin crust or pan-style pizzas, it’s ideal for family pizza nights or gourmet creations topped with your favorite ingredients.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 ml Warm water (100-110°F or 38-43°C)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 3 tablespoons Semolina flour (optional, for dusting)
Instructions
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy. This ensures the yeast is active.
In a large mixing bowl (or the bowl of a stand mixer), combine the flour and salt. Stir to mix.
Create a well in the center of the flour mixture and pour in the foamy yeast mixture and olive oil.
Mix the dough using a wooden spoon or the dough hook attachment of your stand mixer on low speed until it begins to come together.
Knead the dough for 8-10 minutes by hand on a lightly floured surface or using the stand mixer on medium speed until it’s smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it doubles in size.
Once risen, punch down the dough to release air and transfer it to a floured surface. Divide into 2-4 equal portions depending on the desired pizza size.
Shape each portion into a round ball and let rest for 10-15 minutes under a damp towel. This makes the dough easier to stretch.
Preheat your oven to the highest temperature setting (usually 475-500°F or 245-260°C). If using a pizza stone, place it in the oven to heat as well.
Roll or stretch each dough ball into your desired pizza shape. For an extra crisp crust, sprinkle semolina flour on your pizza peel or baking sheet before placing the dough on it.
Add your favorite toppings and transfer the pizza to the hot oven or pizza stone. Bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly.
Remove from the oven, let cool slightly, slice, and enjoy your homemade pizza!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 3.4 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 148 mg | 3% | |
*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.
