Homemade Pizza Dough
Yield: 2 twelve-inch pizzas · Main Course · Italian
Once you make pizza dough from scratch, you'll never go back to store-bought. This recipe uses just six simple ingredients to produce a dough that bakes up with a beautifully crispy exterior and a soft, chewy interior. The 60-minute rise is all you need for outstanding flavor and texture.
Ingredients
- 3 1/4 cups (405g) bread flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7g) instant yeast
- 2 tsp fine sea salt
- 1 tbsp extra-virgin olive oil, plus more for the bowl
- 1 tsp granulated sugar
- 1 1/4 cups (300ml) warm water (105–110°F / 40–43°C)
Instructions
- Combine dry ingredients. In a large bowl, whisk together the bread flour, instant yeast, salt, and sugar until evenly distributed.
- Add liquids. Pour in the warm water and olive oil. Stir with a wooden spoon or dough whisk until a shaggy, rough dough forms and no dry flour remains.
- Knead. Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, pushing the dough away with the heel of your hand, folding it back, and rotating a quarter turn. The dough is ready when it's smooth, elastic, and springs back when poked.
- First rise. Shape the dough into a smooth ball. Place it in a lightly oiled bowl, turning once to coat the surface. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm spot (about 75°F / 24°C) for 60 minutes, or until doubled in size.
- Preheat your oven. At least 30 minutes before baking, place a pizza stone or inverted heavy baking sheet on the lowest oven rack. Preheat to 500°F (260°C) — as hot as your oven goes.
- Divide and shape. Punch down the risen dough to release gas. Turn it onto a lightly floured surface and divide in half. Shape each piece into a tight ball by tucking the edges underneath. Let rest for 5 minutes.
- Stretch. Working with one ball at a time, use your fingertips to press the dough from the center outward, then pick it up and gently stretch it using your knuckles, letting gravity help. Aim for a 12-inch round. Transfer to a floured pizza peel or parchment-lined baking sheet.
- Top and bake. Add your sauce, cheese, and toppings. Slide the pizza onto the preheated stone (or bake on the sheet) for 10–12 minutes, until the crust is golden brown and the cheese is bubbly and lightly charred in spots.
Pro Tips
Tip 1: Bread flour has more protein than all-purpose flour, which creates a chewier crust. If you only have AP flour, it still works — the crust will just be a bit more tender.
Tip 2: For even better flavor, make the dough the night before and let it cold-rise in the fridge for 24–72 hours. Bring it to room temperature for 30 minutes before shaping.
Tip 3: Don't use a rolling pin to shape the dough — it presses out all the air bubbles that give the crust its light, airy texture. Hand-stretching is key.
Tip 4: A preheated pizza stone makes an enormous difference. If you don't have one, an inverted cast-iron skillet or heavy baking sheet works well as a substitute.
Variations
- Garlic-Herb Dough: Add 3 minced garlic cloves and 1 tbsp each of dried oregano and basil to the dry ingredients for a fragrant, flavorful crust.
- Whole Wheat Dough: Replace half the bread flour with whole wheat flour. Add an extra 2 tablespoons of water, as whole wheat absorbs more liquid.
- Grilled Pizza: Stretch the dough thin, brush with olive oil, and grill over medium-high heat for 2 minutes per side. Add toppings after the first flip.
Nutrition Facts
Per Serving (1 slice, dough only)
| Calories | 140 |
| Total Fat | 1.5g |
| Carbohydrates | 26g |
| Fiber | 1g |
| Protein | 5g |
| Sodium | 290mg |