Homemade Pizza Dough
A simple and comforting pizza dough recipe that serves as the perfect base for a variety of toppings.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour (plus extra for dusting)
- 1.5 tsp salt
- 1 packet (2 ¼ tsp) instant yeast
- 1.5 cups warm water (about 100°F/38°C)
- 2 Tbsp olive oil (plus extra for greasing)
- Optional: cornmeal (for dusting the pizza stone or baking sheet)
Instructions
Preparation
- In a large mixing bowl, combine the warm water and instant yeast. Allow it to sit for about 5 minutes until it becomes frothy.
- Add the olive oil and salt to the yeast mixture. Gradually stir in the flour using a wooden spoon or a dough scraper until it forms a shaggy dough.
- Flour your work surface lightly. Transfer the dough onto the floured surface and knead for about 8-10 minutes until it’s smooth and elastic.
- Lightly grease a clean bowl with olive oil. Place the dough inside, turning to coat it with oil. Cover the bowl with plastic wrap or a kitchen towel, and set it aside in a warm area for about 1 hour, or until it doubles in size.
Baking
- Preheat your oven to 475°F (245°C) if using a baking sheet or let your pizza stone heat up inside the oven for at least 30 minutes.
- Once the dough has risen, punch it down gently to remove any air bubbles. Divide the dough into two equal portions and shape each into a ball.
- On a floured surface, roll out one dough ball to your desired thickness, about 12 inches in diameter. Transfer to your baking sheet or pizza stone, dusted with cornmeal if desired. Repeat with the second ball of dough.
- Top with your favorite sauce, cheese, and toppings. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
Notes
Make sure your water is warm, not hot, to activate the yeast. For deeper flavors, allow the dough to rise in the refrigerator overnight. To achieve a crispy crust, preheat your baking stone or sheet before placing the dough on it. Leftover dough can be frozen for up to three months.