I love pizza, and I’ve spent countless hours in my kitchen perfecting this pizza dough recipe. It’s a staple in my home, and I’m so excited to share it with you! This recipe is all about simplicity and deliciousness.
It’s easy to follow, and you’ll have a fantastic pizza ready in about an hour, including the rising time. Let’s get started!
Table of Contents
Make Amazing Pizza Dough Easily
Ingredients
Equipment
Method
- Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
- Add olive oil and warm water and use a wooden spoon to stir well very well.
- Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
- Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
- Use either your hands or a rolling pin to work the dough into 12″ circle.
- Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
- Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
- Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
- Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This is the Best Pizza Dough Recipe
- Quick Rise Time: Ready to use in just 30 minutes! Perfect for those pizza cravings.
- Versatile: Works great for thin, crispy crusts or a thicker, chewier base.
- Easy to Handle: The dough is manageable, even for beginners.
- Flavorful: The addition of olive oil and optional herbs enhances the taste.
Understanding the Key Ingredients for Perfect Pizza Dough
Every ingredient plays a crucial role in creating the perfect pizza dough. Let’s explore the science behind each one.
Flour: The Foundation of Your Crust
Flour is the heart of your dough. I’ve found that all-purpose or bread flour works best for this recipe. Bread flour has a higher protein content than all-purpose flour, leading to more gluten development.
This results in a chewier crust. All-purpose flour is still a great choice. You can also experiment with other types of flour, but I suggest starting here.
Yeast: The Leavening Agent
Yeast is what makes your dough rise, giving it that light and airy texture. This recipe uses instant yeast, which is easy to use because you can mix it directly with the dry ingredients.
If you are using active dry yeast, you will need to proof it first. To do this, combine the yeast with warm water and a pinch of sugar, and let it sit until frothy before adding it to the other ingredients.
Water: Hydration is Key
Warm water activates the yeast, kick-starting the rising process. The ideal temperature is around 105-115°F (40-46°C). If the water is too cold, the yeast won’t activate properly. If it’s too hot, it can kill the yeast.
Olive Oil: Flavor and Texture Enhancer
Olive oil adds flavor and helps create a soft, smooth dough. It also contributes to a slightly crispier crust.
Sugar and Salt: Balancing the Flavors
Sugar feeds the yeast, helping it to rise and adding a hint of sweetness. Salt controls the yeast activity, slowing it down to prevent over-rising. It also enhances the flavor of the other ingredients.
Step-by-Step Guide to Making the Perfect Pizza Dough
Here’s how to make my easy pizza dough recipe. The most important thing is to enjoy the process!
Ingredients
- 2-2 ⅓ cups all-purpose flour OR bread flour (divided (250-295g))
- 1 packet instant yeast ((2 ¼ teaspoon))
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional)
- 2 Tablespoons olive oil (+ additional )
- ¾ cup warm water ((175ml))
Instructions
- Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
- Add olive oil and warm water and use a wooden spoon to stir well very well.
- Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
- Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
- Use either your hands or a rolling pin to work the dough into 12″ circle.
- Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
- Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
- Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
- Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Mastering the Art of Kneading
Kneading develops the gluten in the flour, which gives the dough its structure and elasticity. I like to knead by hand, but you can use a stand mixer with a dough hook. By hand, I usually knead for 3-5 minutes.
The dough is ready when it becomes smooth and elastic, and it springs back slightly when you poke it.
The Importance of Rising (Proofing) Your Pizza Dough
Rising, or proofing, allows the yeast to work its magic, creating those lovely air bubbles that give pizza dough its texture. The ideal temperature for rising is around 75-80°F (24-27°C). I usually place the bowl in a warm spot, like near the oven. If it’s cold, it may take longer.
You can also do a cold fermentation in the fridge, which can improve the flavor! Just let it rise in the fridge for 12-24 hours.
Stretching and Shaping Your Pizza Dough Like a Pro
Once the dough has risen, gently deflate it. You can stretch it using your hands or a rolling pin. Start in the center and work your way outwards, being careful not to tear it. For a thin crust, stretch it as thin as you can without it tearing. For a thicker crust, leave it a bit thicker.
Baking Your Pizza to Perfection
Preheat your oven to 425°F (215°C) with the rack in the middle. I prefer to bake my pizza on a pizza pan lined with parchment paper, but a baking stone or steel will give you an even crispier crust. The baking time is about 13-15 minutes, or until the crust is golden brown and the toppings are bubbly.
Pizza Dough Variations and Flavor Ideas
Want to mix things up? Here are some simple flavor variations to try:
Flavor Variation Options
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Herbs (Italian blend) | 1-2 teaspoons | Add to the dry ingredients |
| Garlic Powder | 1-2 teaspoons | Add to the dry ingredients |
| Onion Powder | 1-2 teaspoons | Add to the dry ingredients |
| Everything Bagel Seasoning | 1-2 tablespoons | Sprinkle on top of the dough before baking |
| Infused Olive Oil (garlic, herb) | 2 tablespoons | Use ince of regular olive oil |
Storing Your Pizza Dough: Fridge and Freezer Instructions
You can store the dough in the refrigerator for up to 3 days. Just make sure to tightly wrap it in plastic wrap or place it in an airtight container.
To freeze, wrap the dough tightly in plastic wrap, then place it in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before using.
Troubleshooting Common Pizza Dough Problems
- Dough too sticky: Add a little more flour, a tablespoon at a time, until it’s manageable.
- Dough not rising: Make sure your yeast is fresh and your water is warm enough. Give it more time to rise in a warm spot.
- Dough tearing easily: Be gentle when stretching it, and let it rest for a few minutes if it’s too elastic.
Frequently Asked Questions
Can I use different types of flour?
Yes, you can experiment with different flours. Bread flour and all-purpose flour work best for this recipe.
What if I don’t have instant yeast?
You can use active dry yeast. You’ll need to proof it in warm water with a pinch of sugar before adding it to the flour.
Can I make the dough ahead of time?
Absolutely! You can store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
What are the best toppings for different pizza crusts?
For a thin crust, keep the toppings light. For a thicker crust, you can add more toppings.
Conclusion
This simple pizza dough recipe is a game-changer! It’s easy to make, adaptable to different crust styles, and produces delicious results every time. I hope you enjoy making this recipe as much as I do.
Now, it’s your turn! Try this recipe and let me know what you think in the comments below. What toppings will you add? I can’t wait to hear all about it!
