The Last Pizza Dough Recipe You Ll Ever Use
Experience the ultimate foundation for all your pizza dreams with "The Last Pizza Dough Recipe You'll Ever Use." This foolproof dough combines pantry staples like all-purpose flour, olive oil, and a touch of sugar to create the perfect balance of softness and crispness. With a quick rise time and both hand-kneading and stand mixer options, this versatile recipe yields a dough that’s effortlessly adaptable—perfect for thin, crispy crusts or thick, doughy bases. The secret lies in activating the yeast to achieve a light, airy texture that pairs beautifully with any toppings of your choice. Whether baked on a scorching pizza stone or a trusty baking sheet, this dough delivers golden, bubbly perfection every time. Ready in just over an hour, it’s your go-to recipe for transforming pizza night into a gourmet experience.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water (about 110°F/43°C)
- 7 grams Instant yeast
- 10 grams Sugar
- 10 grams Salt
- 15 milliliters Olive oil
Instructions
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5 minutes until bubbles form on the surface, indicating the yeast is activated.
Add the olive oil, salt, and about half of the flour to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough begins to form.
Gradually add the remaining flour, a little at a time, while mixing until the dough comes together into a rough ball. It should be slightly sticky but still manageable.
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for 5-6 minutes.
Place the dough in a clean bowl lightly greased with olive oil. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Punch down the dough and turn it out onto a floured surface. Divide it into two equal portions for thinner crusts, or keep it as one for a thicker crust. Shape each portion into a ball and let them rest for 15-20 minutes.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Roll out the dough on parchment paper to your desired thickness. Add your favorite sauce, toppings, and cheese.
Carefully transfer the pizza (with the parchment paper) onto the preheated stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven, let it cool for a minute or two, slice, and enjoy!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 125 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.
