Description
Homemade pizza dough brings Italian culinary magic straight to kitchen counters with simple ingredients and classic techniques. Rich flour, active yeast, and gentle kneading create a perfect foundation that lets home cooks craft authentic pizzas you’ll crave repeatedly.
Ingredients
Scale
Main Ingredients:
- 2–2 ⅓ cups (250–295 grams) all-purpose flour or bread flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ¾ cup (177 milliliters) warm water
Seasoning Ingredients:
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛–¼ teaspoon garlic powder and/or dried basil leaves (optional)
Oil and Additional Ingredients:
- 2 tablespoons olive oil
- Additional olive oil (for coating)
Instructions
- In a spacious mixing bowl, combine all-purpose flour (125 grams or 1 cup), instant yeast, granulated sugar, and salt. Enhance the flavor profile by incorporating garlic powder and dried basil for an aromatic touch.
- Create a smooth mixture by introducing olive oil and warm water, stirring thoroughly with a wooden spoon until ingredients are well integrated.
- Incrementally fold in the remaining flour (125 grams or 1 cup), continuing to add up to an additional 1/3 cup (40 grams) until the dough transforms into a cohesive, elastic mass that effortlessly separates from the bowl’s interior.
- Generously coat a clean, large bowl with olive oil, ensuring complete coverage using a pastry brush.
- Carefully shape the dough into a perfect sphere, gently rolling it in the olive oil-coated bowl to ensure complete moisturization.
- Drape a sheet of plastic wrap over the bowl, positioning it in a consistently warm environment to allow optimal rising conditions.
- Allow the dough to rest and expand for approximately 30 minutes, during which time it should visibly double in volume.
- Preheat the oven to 425°F (215°C) while the dough is rising, preparing for the upcoming baking process.
- Delicately deflate the risen dough, transferring it to a lightly floured surface and kneading gently 3-5 times to restore smoothness.
- Using hands or a rolling pin, carefully stretch and shape the dough into a 12-inch (30.5 centimeters) circular foundation.
- Meticulously crimp or fold the outer edges to create a defined crust, then position the dough on a parchment-lined pizza pan.
- Drizzle approximately 1 tablespoon (15 milliliters) of olive oil across the surface, using a pastry brush to distribute evenly and ensure complete coverage.
- Puncture the central area with fork tines to prevent unwanted air bubble formation during baking.
- Apply preferred pizza sauce and selected toppings, then bake in the preheated oven for 13-15 minutes until the crust achieves a golden-brown coloration.
- Remove from oven, allow brief cooling, slice into wedges, and serve immediately for optimal taste and texture.
Notes
- Cold ingredients slow down yeast activation, so let butter and eggs reach room temperature before mixing.
- Knead gently on a lightly floured surface to develop gluten without making the dough tough.
- Proofing time varies with kitchen temperature – warmer spaces speed up rising, cooler spaces slow it down.
- Check dough readiness by gently poking it; if the indentation remains, it’s perfectly proofed.
- Humidity affects flour absorption, so adjust liquid measurements if your kitchen feels extra dry or humid.
- Invest in a quality instant-read thermometer to monitor water temperature precisely for yeast performance.
- Rest dough between kneading sessions to relax gluten and make handling easier.
- Use a clear glass bowl when rising to easily track dough expansion.
- Store unused flour in an airtight container to maintain freshness and prevent moisture absorption.
- Experiment with different flour blends to customize texture and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 375
- Sugar: 0.75 g
- Sodium: 0.38 g
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg