Description
This Easy Homemade Pizza Dough recipe guides you through creating a soft, flavorful dough perfect for crafting delicious homemade pizzas. Using simple ingredients like instant yeast, flour, olive oil, and salt, this dough is kneaded to the perfect consistency, allowed to rise, and then shaped into a classic 12-inch pizza crust. The recipe ensures a slightly crispy crust by using cornmeal dusting and provides tips for working with the dough, baking it to golden perfection, and adding your favorite toppings for a customizable pizza experience.
Ingredients
Scale
For the Dough
- 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
- 1 Tablespoon (13g) granulated sugar
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
- 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
- 1 teaspoon salt
- Sprinkle of cornmeal, for dusting the pan
- Extra-virgin olive oil, for brushing
- 2 garlic cloves, minced (optional)
For the Topping
- 1 cup (250g) store-bought pizza sauce
- 4 cups (1lb/454g) shredded mozzarella cheese
Instructions
- Activate Yeast: Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes to activate the yeast and create a bubbly starter. If no mixer is available, you can proceed using a large mixing bowl and a wooden spoon or silicone spatula.
- Combine Ingredients: Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough begins to pull away from the sides of the bowl, forming a rough ball.
- Knead the Dough: Continue kneading the dough in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes until the dough feels soft yet elastic. If sticky, add flour a teaspoon at a time but avoid over-drying. Use the windowpane test to check for proper gluten development—you should be able to gently stretch a small piece of dough until translucent without tearing.
- First Rise: Lightly grease a large bowl with olive oil or nonstick spray, place the dough inside, and turn it to coat all sides with oil. Cover the bowl with plastic wrap, aluminum foil, or a clean kitchen towel. Let the dough rise at room temperature for 60–90 minutes or until it doubles in size. For cold environments, preheat the oven to 150°F (66°C), turn it off, place the dough inside with the door slightly ajar to create a warm rising environment.
- Preheat Oven and Prepare Pan: Preheat your oven to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it in while preheating. Lightly grease a baking sheet or pizza pan with olive oil or nonstick spray and sprinkle with cornmeal for a crisp, flavorful crust base.
- Shape the Dough: Punch down the risen dough to release air bubbles and divide it in half. On a lightly floured surface, flatten the dough into a disc and stretch it into a 12-inch circle about 1/2-inch thick. Create a raised lip around the edge by pinching the dough to form a crust rim. If the dough resists stretching, let it rest covered for 5-10 minutes before retrying.
- Rest Dough Before Topping: Cover the shaped dough lightly with plastic wrap or a clean kitchen towel and let rest for a few minutes while you prepare your toppings.
- Prepare for Baking: Use your fingers to press dents into the dough surface to reduce bubbling. Lightly brush olive oil over the crust and sprinkle minced garlic if using. Spread 1/2 cup (125g) pizza sauce evenly over the dough, then scatter 2 cups (227g) shredded mozzarella cheese on top. Add any other desired toppings.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 13–15 minutes or until the crust is golden brown and cheese has melted and is bubbly.
- Serve: Remove the pizza from the oven, slice, and serve immediately. Store any leftovers tightly covered in the refrigerator.
Notes
- If you prefer thicker or thinner crusts, adjust the dough thickness accordingly during shaping.
- Freezing half the dough after the first rise is a great way to save for future pizzas.
- If the dough shrinks back when stretching, allow it to rest covered for 5–10 minutes before trying again to relax the gluten.
- The cornmeal on the pan adds extra crunch and prevents sticking.
- Use a pizza stone if available to simulate the effect of a pizza oven for a crispier crust.
- For garlic lovers, brushing minced garlic on the crust before adding toppings enhances flavor but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: homemade pizza dough, easy pizza crust, pizza recipe, Italian pizza dough, pizza baking
