Description
This Perfect Homemade Pizza Dough recipe yields two 12-inch pizzas with a tender, chewy crust made from simple ingredients. It involves activating yeast, kneading the dough, allowing it to rise, and baking at a high temperature to achieve a golden, crispy exterior while maintaining a soft interior. Ideal for a customizable pizza base, this dough pairs wonderfully with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 4 cups All-Purpose Flour
- 1 teaspoon Salt
- 2 ¼ teaspoons Active Dry Yeast
Wet Ingredients
- 1 ½ cups Warm Water (around 110°F)
- 2 tablespoons Olive Oil
Instructions
- Activate Yeast: Dissolve the active dry yeast in warm water (about 110°F) and let it sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Stir them together thoroughly to ensure even distribution of the salt.
- Combine Wet and Dry: Add the frothy yeast mixture and olive oil to the flour mixture. Stir gradually until a shaggy dough forms and all ingredients begin to come together.
- Knead Dough: Transfer the dough to a floured surface and knead it for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Shape the dough into a ball and place it into a greased bowl. Cover with a clean cloth or plastic wrap and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
- Prepare Dough for Shaping: Punch down the risen dough to release gas, divide it into two equal portions, and let each rest for 15 minutes to relax the gluten for easier rolling.
- Preheat Oven and Shape Dough: Preheat your oven to between 475°F and 500°F. Roll out each portion of dough on a floured surface to your preferred pizza thickness.
- Bake Pizza: Transfer the rolled dough onto a pizza peel or baking sheet, add your favorite toppings, and bake in the preheated oven for 10 to 15 minutes until the crust is golden brown and fully cooked.
Notes
- Warm water is essential to activate the yeast properly; water that’s too hot can kill the yeast.
- Kneading develops gluten which gives pizza its chewy texture.
- Letting the dough rest after dividing it makes it easier to roll out.
- Preheating the oven ensures a crispy crust.
- You can freeze the dough after the first rise for up to 1 month.
