Homemade Pizza Dough

Prep: 2 30

Cook: 24

Total Time: 2 54

Yield: 16 servings

Course: Bread

Cuisine: Italian

Calories: 106kcal

Author: Jessica Gavin

Learn how to make pizza dough from scratch! This easy recipe creates a delicious crust that you can roll into the perfect pie shape.

Ingredients

▢ 3 cups (426 g) bread flour, or all-purpose flour
▢ 2 teaspoons (7 g) instant yeast
▢ 1 teaspoon (5 g) kosher salt
▢ 2 tablespoons (30 ml) olive oil, plus more for brushing
▢ 1 ⅛ cups (270 ml) warm water
▢ 2 teaspoons (8 g) cornmeal, optional

Special Equipment

Instructions

In the bowl of a stand mixer, combine flour, yeast and salt.
Heat the water in the microwave until it reaches 120 to 130ºF (48 to 54ºC), about 45 to 60 seconds.
Add the olive oil and warm water to the flour mixture. Using the dough hook, knead the dough on the lowest speed of the stand mixer (setting 2) until soft and smooth, about 5 to 6 minutes. When poked the dough should spring back. Take a small piece and stretch it, it should be fairly elastic. Portion the dough into 2 balls.
Baking it soon: Lightly grease separate bowls for each ball with olive oil and turn to coat. Cover with plastic wrap or a kitchen towel. Allow it to rise in a warm draft-free space until doubled in size, about 45 minutes to 1 ½ hours. When poked the dough should stay indented.
Baking it later: Lightly grease separate resealable plastic bags and refrigerate for at least 8 hours or up to 3 days. Let the dough sit at room temperature for 1 hour before baking.
Set the oven rack to the lower position. Preheat to 500ºF (260ºC). Meanwhile, shape the pizza dough, working with one ball at a time.
Lightly brush a large baking sheet with olive oil. Evenly sprinkle cornmeal on the pan if desired.
Lightly punch down the dough to release the gas bubbles. Transfer to a lightly floured surface. Knead four times then shape into a ball. Cover and allow the dough to rest for 10 minutes.
On a flat surface press the dough into about a 6-inch disc. Then lift the dough up and holding the top edge, let gravity stretch it down, turning to complete a full rotation. You can also place the center of the dough on your fists to turn and stretch the dough. Place the dough on the board and press down with fingertips to further flatten into a 10-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
Transfer to the greased baking sheet. Let it rest for 10 minutes to relax the gluten. Gently press into the desired pizza size, 12-inch for thinner crust or keep at 10-inch for a thicker crust.
If desired, right before baking lightly brush olive oil over the dough to add flavor. Spread the sauce on top, followed by the cheese and other toppings. Bake one at a time on the lowest oven rack until the crust is golden brown, and the cheese is melted and bubbly, about 8 to 12 minutes. Slice and serve pizza immediately when still hot.

Notes

Recipe Yield: 2 (12-inch pizzas) or 4 (6-inch pizzas)
Serving Size: 1 slice.
More Flavorful Crust: If you have the time, let the dough chill for at least 8 hours before baking.
For a Crunchier Crust: Add 1 ½ teaspoon granulated sugar (6g) to the dry ingredients.
Active Dry Yeast Substitution: Add the same amount of active dry yeast for instant yeast. Warm the water to 100-110ºF (37-43ºC). In a small bowl, combine yeast with ⅛ cup of warm water, let sit for 10 minutes until foamy. Add yeast mixture into the flour mixture with the remaining water and olive oil. The rise time may need to be doubled.
Refrigerating the Dough: Pizza dough can be stored for up to 3 days in the refrigerator. Allow sitting covered, at room temperature until easy to roll, about 1 to 2 hours.
Freezing the Dough: Pizza dough can be frozen for up to 1 month before using it. After kneading, portion the dough and flatten it into a disc. Place in separate resealable plastic bags. Defrost in the refrigerator 1 day before use. Let sit it at room temperature for 2 hours before using it.
This recipe can easily be halved to make just 1 large pizza.

Nutrition

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