Pizza Dough Recipe
There's nothing quite like the satisfaction of biting into a pizza made with homemade dough—crispy on the outside, soft and airy on the inside, and bursting with fresh, authentic flavors. With this simple recipe, you'll elevate your pizza night to a whole new level of deliciousness.
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Servings: 1 large pizza
Ingredients
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ¾ cup warm water³ 175ml
- 1 packet instant yeast² 2 ¼ teaspoons
- 2 Tablespoons olive oil + extra for brushing
- 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
- ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
Instructions
- In a large mixing bowl, combine 1 cup (125g) of flour, instant yeast, sugar, and salt. If you’d like to enhance the flavor, now is the time to add the garlic powder and dried basil.
- Pour in the olive oil and warm water, stirring the mixture vigorously with a wooden spoon until fully combined.
- Gradually incorporate another 1 cup (125g) of flour into the mixture. Continue to add additional flour as necessary (up to an extra ⅓ cup) until the dough begins to form a cohesive, elastic ball that slightly pulls away from the sides of the bowl. The dough should remain a bit tacky, but manageable with your hands.
- Prepare a separate large, clean bowl by drizzling it generously with olive oil, using a pastry brush to ensure the sides are well coated.
- Lightly flour your hands, shape the dough into a round ball, and place it into the prepared bowl. Roll the dough along the bowl’s interior to fully coat it with olive oil. Cover the bowl tightly with plastic wrap and set it in a warm spot.
- Allow the dough to rise for approximately 30 minutes or until it has doubled in size. If you're planning to bake the pizza, preheat your oven to 425°F (215°C) now so it's ready when the dough is.
- Once the dough has risen, gently press it down to deflate it, then transfer it to a lightly floured surface. Knead the dough briefly, about 3-5 times, until it becomes smooth.
- Using either your hands or a rolling pin, shape the dough into a 12" circle.
- Place the dough on a parchment-lined pizza pan, pinching or folding the edges to form a crust.
- Drizzle about a tablespoon of olive oil over the surface of the dough and use a pastry brush to spread it evenly, including the crust.
- To prevent the dough from puffing up during baking, use a fork to prick holes across the center.
- Add your preferred toppings, then bake in the preheated oven for 13-15 minutes or until the toppings are golden and the crust is crisp. Slice and serve.
Notes
- All-purpose flour yields a softer crust, while bread flour gives a slightly crispier exterior. For more details on the differences between all-purpose and bread flour in pizza dough, refer to the post.
- Active dry yeast can be used in place of instant yeast (use the same amount: 2 ¼ teaspoons). It's recommended to proof the yeast first with the ¾ cup of warm water, although mixing it directly into the dough has also proven successful.
- Water temperature should ideally be between 105-115°F (40-46°C). Warm tap water is sufficient, but ensure it isn't too hot to avoid killing the yeast.
- Let the dough rise at room temperature as instructed, then deflate it, wrap it tightly to prevent drying out, and store it in the refrigerator for several days or freeze for up to a month.