Description
This classic pizza dough recipe yields a soft, elastic base perfect for homemade pizzas. Made with simple ingredients like all-purpose flour, active dry yeast, and olive oil, it involves a straightforward mixing, kneading, and rising process to develop the perfect texture that can hold your favorite toppings.
Ingredients
Scale
Pizza Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water (about 110°F)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Activate Yeast: In a mixing bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy, indicating that the yeast is active.
- Prepare Dry Ingredients: In a separate large bowl, sift together the all-purpose flour and salt to ensure even distribution and prevent clumps.
- Combine Ingredients: Create a well in the center of the sifted flour mixture. Pour in the activated yeast mixture along with the olive oil.
- Mix Dough: Mix the ingredients together until a rough dough forms, making sure all flour is incorporated.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. This develops the gluten, which gives the dough structure.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1–2 hours, or until it doubles in size.
- Shape Dough: After the rise, punch down the dough to release gases. Knead it briefly, divide it as needed for your pizzas, and roll out to your preferred thickness, ready for toppings and baking.
Notes
- Ensure the water temperature is warm but not hot (around 110°F) to properly activate the yeast without killing it.
- The dough can be refrigerated after the first rise to develop more flavor, but bring it to room temperature before shaping.
- Use high-protein flour like bread flour for a chewier crust if desired.
- Allow the dough to rest after rolling out for 10 minutes to relax the gluten for easier stretching.
- For crispier crust, pre-bake the rolled-out dough for 5–7 minutes before adding toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for baking after adding toppings, not included in dough preparation)
- Category: Baking
- Method: Baking
- Cuisine: Italian
