Pizza Dough Recipe
A classic homemade pizza dough that comes together in under 35 minutes. This is the perfect pizza dough for weeknigh pizza nights perfect for all your favorite toppings.
Servings: 24 Slices
Ingredients
- 1 packet active dry yeast 2 ¼ teaspoons
- 1 teaspoon granulated sugar
- 1 ¼ cups warm water around 110°F or 43°C
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
Instructions
- Combine the yeast, sugar, and warm water in a small bowl. Stir gently and let sit for about 5 minutes until the mixture is visibly foamy.
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir with a spoon until a shaggy dough forms, then transfer to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Add flour a little at a time if the dough is too sticky.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 1 to 2 hours, until doubled in size.
- Punch down the risen dough and turn it out onto a floured surface. Divide into 2 equal portions for medium-sized pizzas.
- Using a rolling pin or your hands, flatten and stretch each portion into your desired pizza shape. Transfer to a parchment-lined pizza stone or baking sheet.
- Add your toppings, then bake at 475°F (245°C) on a preheated stone or baking sheet for 12 to 15 minutes, until the crust is golden and the cheese is melted and bubbly. Let cool a few minutes before slicing.
Notes
Yield: This recipe makes enough dough for 2 medium-sized pizzas, yielding approximately 24 slices total depending on how you cut them.
Technique: Check that your yeast mixture is visibly foamy after 5 minutes before adding it to the flour. If it's flat or smells off, the yeast is likely dead and the dough won't rise — start fresh with new yeast.
Measuring: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and can make the dough stiff and dry.
Storage: Refrigerate risen dough in a lightly oiled, covered bowl for up to 3 days. To freeze, divide into portions, wrap each tightly in plastic wrap, place in a zip-top bag, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature for about 30 minutes before shaping.
Technique: Check that your yeast mixture is visibly foamy after 5 minutes before adding it to the flour. If it's flat or smells off, the yeast is likely dead and the dough won't rise — start fresh with new yeast.
Measuring: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and can make the dough stiff and dry.
Storage: Refrigerate risen dough in a lightly oiled, covered bowl for up to 3 days. To freeze, divide into portions, wrap each tightly in plastic wrap, place in a zip-top bag, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature for about 30 minutes before shaping.
Nutrition
Calories: 69kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 20mg | Fiber: 1g | Sugar: 0.2g | Vitamin C: 0.001mg | Calcium: 3mg | Iron: 1mg