Description

This classic pizza dough recipe yields a soft, elastic dough perfect for creating delicious homemade pizzas. With simple ingredients and straightforward steps, you can easily make enough dough for 2 large pizzas or 4 smaller ones. The dough is versatile, allowing you to customize thickness and toppings to your preference. Perfectly suited for rising and then baking in the oven to achieve the classic crust texture.

Ingredients

Scale

Dry Ingredients

1 packet (2 1/4 tsp) instant/rapid rise yeast (or active dry yeast)
3 1/2 cups bread flour or pizza flour (all-purpose flour works too)
1 tsp sugar
1 1/2 tsp salt

Wet Ingredients

1 1/4 cups warm water (around 110°F or 45°C)
2 tbsp olive oil

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Instructions

Activate Yeast: In a mixing bowl, combine the yeast, sugar, and warm water. Stir gently and let the mixture sit for about 5 minutes. If using active dry yeast, make sure it dissolves completely in the water before proceeding.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt to ensure even distribution of the salt.
Combine Mixtures: Gradually add the flour mixture into the yeast mixture, stirring either with a spoon or using a stand mixer fitted with a dough hook, until the dough begins to form.
Knead the Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Alternatively, if using a stand mixer, knead for 3-5 minutes.
Oil and Rest: Drizzle olive oil into a clean bowl and place the kneaded dough inside, turning it to coat all sides with oil to prevent drying.
First Rise: Cover the bowl with a damp towel or plastic wrap and leave the dough in a warm place for 1 to 1.5 hours, allowing it to double in size.
Divide Dough: Once risen, punch the dough down to release air and divide into portions suitable for 2 large pizzas or 4 smaller ones.
Shape the Dough: Roll out each portion on a floured surface to your preferred thickness and size.
Add Toppings and Bake: Add your favorite sauce, cheese, and toppings onto the rolled-out dough before transferring to the oven for baking.

Notes

If using active dry yeast instead of instant yeast, dissolve it in the warm water first and let it activate before mixing with dry ingredients.
Warm water should be about 110°F (45°C) to properly activate the yeast without killing it.
You can substitute bread flour with all-purpose flour for a slightly less chewy crust.
After shaping, let the dough rest for about 10-15 minutes before adding toppings to relax the gluten for easier stretching.
This dough recipe pairs well with a variety of sauces and toppings, offering great versatility.