Description
This classic pizza dough recipe yields two 10-12 inch pizza crusts with a soft, springy, and slightly sticky texture. Perfect for homemade pizzas, the dough is prepared using a stand mixer with a dough hook, allowing for easy kneading and consistent results. Ideal for customizing with your favorite toppings, this versatile dough can be used immediately, refrigerated, or frozen for later use.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups warm water*
- 1 tablespoon olive oil
Dry Ingredients
- 1 ½ teaspoons active dry yeast (instant yeast works too)
- 1 teaspoon salt
- 3 to 4 ½ cups all purpose flour
Instructions
- Activate Yeast: Add warm water to the bowl of a stand mixer. Sprinkle the active dry yeast on top of the water. Let it sit for 5 minutes so the yeast can bloom. If using instant yeast, proceed immediately to the next step without waiting.
- Combine Ingredients: Add the salt and olive oil to the bowl. Stir a few times to combine all ingredients evenly.
- Add Initial Flour: Add 2 cups of all-purpose flour to the mixer bowl. Attach the dough hook and mix on low speed until the flour is incorporated into the wet ingredients.
- Add More Flour: Add an additional ½ cup of flour to the bowl and mix on low speed until combined.
- Incorporate Remaining Flour Gradually: Continue mixing on low speed, slowly adding more flour one tablespoon at a time. Mix until the dough forms a ball and no longer sticks to the sides of the bowl. Aim for a dough that is soft, springy, and slightly sticky—sticking a bit to your finger is fine but it shouldn’t cling to the bowl sides during mixing. The total flour used might vary, typically about 3 ¾ cups but more on humid days.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 5 to 10 minutes. Kneading for a full 10 minutes is recommended for best texture and gluten development.
- First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough into the bowl, cover it, and place in a warm, draft-free area. Let the dough rise until it has doubled in size, approximately 1 hour.
- Use or Store: Once risen, the dough is ready to be divided and rolled into two 10-12 inch pizza crusts. Use the dough immediately or store it in the refrigerator or freezer for later use.
Notes
- Warm water should be around 110°F (43°C) to properly activate the yeast without killing it.
- Flour quantity may vary depending on humidity and flour brand; dough should be slightly sticky but manageable.
- If you’re short on time, kneading for at least 5 minutes is fine, but 10 minutes improves texture.
- This dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Let refrigerated or frozen dough come to room temperature before shaping and baking.
- Allowing the dough to proof in a warm, draft-free area is crucial for proper rising.
