Why You’ll Love This Recipe
This pizza dough recipe creates the ideal balance between crispiness and chewiness. The bread flour ensures a chewier texture, while the instant dry yeast gives it a perfect rise. It’s quick to prepare, can be made ahead, and even frozen for later use. Plus, it’s versatile, whether you want to make one large pizza or two smaller ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 and ½ cups (300 g) bread flour, sifted (or all-purpose flour)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
- ¾ cup plus 1 tablespoon (195 ml) warm water
- Olive oil for greasing
Directions
- In a standing mixer, combine flour, yeast, sugar, and salt. Mix to combine and attach the dough hook.
- Add warm water and mix on low speed for 2-3 minutes until the dough starts to come together.
- Increase speed to medium-low and mix for another 7 minutes until smooth, elastic, and slightly sticky. Add more flour or water if needed.
- Transfer the dough to a large bowl coated with olive oil. Toss to coat and cover with plastic wrap. Let it rest in a warm place for 1-2 hours, or until doubled in size.
- Once the dough has risen, gently punch it down to remove air. Shape and prepare as needed.
Servings and Timing
- Prep time: 15 minutes
- Resting time: 1-2 hours
- Total time: 1 hour 15 minutes
- Yields: 1 large (14-inch) pizza or 2 medium pizzas
Variations
- Gluten-Free: Substitute bread flour with a gluten-free flour blend.
- Herb-Infused: Add a teaspoon of dried oregano or basil to the dough for a fragrant touch.
- Thinner or Thicker Crust: Adjust the dough thickness based on how thin or thick you want the crust.
Storage/Reheating
- Storage: After the dough has risen, you can freeze it. Shape it into discs, wrap in plastic, and place in ziplock bags. It can be stored in the freezer for up to 2 months.
- Reheating: Thaw dough overnight in the fridge. Before use, let it come to room temperature for 30-60 minutes.
FAQs
How do I know if my dough has risen enough?
The dough should be doubled in size. If it’s not, allow it more time in a warm spot.
Can I use active dry yeast instead of instant yeast?
Yes! However, active dry yeast should be dissolved in warm water before being added to the dough mixture.
Can I freeze the dough before it rises?
Yes, you can freeze the dough after the first rise, just be sure to thaw it properly before use.
Can I use a hand mixer instead of a stand mixer?
Yes, though it might take a bit more effort, you can knead the dough by hand or with a hand mixer.
What happens if I add too much flour?
If the dough is too dry and not pliable, it will result in a tough crust. Add water a little at a time to adjust.
Can I make the dough the night before?
Yes, the dough can be refrigerated for up to 24 hours. Let it rest at room temperature for 30-60 minutes before using.
What temperature should the water be for the yeast?
The water should be between 105°F and 115°F. Too hot or cold can affect yeast activation.
How long can I store the dough in the fridge?
You can store dough in the fridge for up to 24 hours, ensuring it’s well-covered to prevent it from drying out.
Can I skip the resting time?
Resting the dough allows the yeast to activate and the dough to rise, resulting in a better texture. Skipping this step will impact the final product.
Can I use all-purpose flour instead of bread flour?
Yes, but using bread flour provides a chewier texture that is ideal for pizza.
Conclusion
This basic pizza dough recipe is easy to follow and yields a perfect crust every time. Whether you’re a beginner or an experienced baker, you’ll love how simple it is to create a delicious homemade pizza from scratch.
Print
Basic Pizza Dough Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 large (14-inch) pizza or 2 medium pizzas
- Diet: Vegetarian
Description
Making homemade pizza dough is simple with this easy-to-follow recipe. The dough is perfectly chewy and crispy, thanks to bread flour and instant dry yeast. Whether you’re making a large pizza or two smaller ones, this dough provides a flavorful, versatile base for any topping. Quick to prepare and freezer-friendly, you’ll never want to go back to store-bought dough!
Ingredients
- 2 and ½ cups (300 g) bread flour, sifted (or all-purpose flour)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
- ¾ cup plus 1 tablespoon (195 ml) warm water
- Olive oil for greasing
Instructions
- In a standing mixer, combine the flour, yeast, sugar, and salt. Attach the dough hook.
- Add warm water and mix on low speed for 2-3 minutes until the dough starts to come together.
- Increase speed to medium-low and knead for another 7 minutes until smooth, elastic, and slightly sticky. Add more flour or water if needed.
- Transfer the dough to a large bowl coated with olive oil. Toss to coat and cover with plastic wrap. Let it rest in a warm place for 1-2 hours, or until doubled in size.
- Once the dough has risen, gently punch it down and shape it as needed.
Notes
- Gluten-Free: Substitute the bread flour with a gluten-free flour blend.
- Herb-Infused: Add a teaspoon of dried oregano or basil to the dough for extra flavor.
- Thinner or Thicker Crust: Adjust the dough’s thickness based on your preference.
Storage/Reheating:
- Freezing: After the dough has risen, you can freeze it. Shape it into discs, wrap in plastic, and place in ziplock bags. Freeze for up to 2 months.
- Thawing: Thaw dough overnight in the fridge. Before using, let it come to room temperature for 30-60 minutes.
- Prep Time: 15 minutes
- Resting Time: 1-2 hours
- Category: Pizza Dough
- Method: Kneading
- Cuisine: Italian
