Homemade Pizza Dough
A stretchy, chewy pizza dough with a crisp crust, ready after a slow rise.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This simple yeasted dough comes together with just flour, water, yeast, salt, and olive oil, then rests until light and airy. A long rise develops flavor and gives the crust its characteristic chew, while a hot oven finishes it with a crisp, blistered exterior. Use it for classic round pizzas, sheet pan pies, or individual flatbreads.
Ingredients
- 1 1/3 cups warm water (about 110°F)
- 1 teaspoons active dry yeast
- 1 teaspoons granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons olive oil, plus more for greasing bowl
Method
-
In a small bowl, stir together the warm water, yeast, and sugar. Let sit until foamy on top.
-
In a large bowl, whisk together the flour and salt.
-
Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a rough dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
-
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.
-
Punch down the dough and divide into two equal portions. Shape each into a ball, cover, and let rest.
-
Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating.
-
On a floured surface, stretch or roll each dough ball into a 12-inch round, working from the center outward.
-
Transfer shaped dough to a pizza pan or peel, top as desired, and bake until the crust is golden and puffed at the edges.
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Homemade Pizza Dough
This simple yeasted dough comes together with just flour, water, yeast, salt, and olive oil, then rests until light and airy. A long rise develops flavor and gives the crust its characteristic chew, while a hot oven finishes it with a crisp, blistered exterior. Use it for classic round pizzas, sheet pan pies, or individual flatbreads.
2 hr 15 min 2 (12-inch) crusts 210 cal
Ingredients
- 1 1/3 cups warm water (about 110°F)
- 1 teaspoons active dry yeast
- 1 teaspoons granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons olive oil, plus more for greasing bowl
Method
- 1
In a small bowl, stir together the warm water, yeast, and sugar. Let sit until foamy on top.
- 2
In a large bowl, whisk together the flour and salt.
- 3
Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a rough dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.
- 6
Punch down the dough and divide into two equal portions. Shape each into a ball, cover, and let rest.
- 7
Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating.
- 8
On a floured surface, stretch or roll each dough ball into a 12-inch round, working from the center outward.
- 9
Transfer shaped dough to a pizza pan or peel, top as desired, and bake until the crust is golden and puffed at the edges.