My brother asked me for my pizza dough recipe, and I relaized that I had chnaged the way I make it since the last time I posted my recipe years ago, so here is the current version as simple as I could make it for any home kitchen! This is the evolution of over 25 years of making homemade pizza… You can do it!
Simple Pizza Dough
A reliable homemade pizza dough that is easy enough for beginners but flexible enough for great texture. Use all-purpose flour for a softer bite or bread flour for a chewier crust.
Equipment
Ingredients
- 3 cups flour unbleached all-purpose for softer crust or bread flour for more chew
- 1 cup water warm (100–110°F)
- ¼ oz instant yeast sometimes called fast rise
- 1 tsp salt
- 2 tbsp sugar
- 2 tbsp olive oil
- cornmeal optional; for dusting pan
Instructions
- In a mixing bowl, combine the flour and warm water until a rough dough forms.3 cups flour, 1 cup water
- Cover and let rest 30–45 minutes to hydrate the flour (autolyse), if time allows. This makes the dough easier to handle later.
- Knead in the instant yeast until incorporated.1/4 oz instant yeast
- Add the salt and continue kneading.1 tsp salt
- Add the sugar and knead again.2 tbsp sugar
- Slowly drizzle in the olive oil while kneading until fully incorporated.2 tbsp olive oil
- Continue kneading until the dough forms a smooth ball and pulls away from the sides of the bowl. Avoid adding extra flour unless the dough still has not come together after about 20 minutes.
- Cover tightly or place in an airtight container and let rise until doubled in volume. Check around 30 minutes, but rise time may vary.
- Punch the dough down to release excess gas and allow it to rise a second time. The second proof will move much faster.
- Spread onto a lightly greased baking sheet or divide into smaller dough balls for round pizzas. Dust the pan with cornmeal if desired.cornmeal
- Top lightly with sauce, cheese, and toppings to avoid a soggy crust. Leave small gaps for steam to escape.
- For 10-12" round pizzas, bake at 450°F for 8–10 minutes, or until crust and cheese are golden. For 1 large sicilian style pizza, bake at 425°F for 8–10 minutes, or until crust and cheese are golden. Tip: When baking two pizzas at once, rotate their oven positions halfway through baking to ensure even baking.
Notes
All-purpose flour makes a softer crust; bread flour gives more chew. The autolyse step is optional but recommended. Go lighter on toppings than you think for the best bake.
Tried this recipe?Let us know how it was!
