Pizza dough—it’s the foundation of any great pizza. Or, as I like to think of it, the unsung hero of the culinary world.
Kind of like that one low-budget indie film that just unexpectedly blows your mind. I mean, who knew flour, water, and a bit of yeast could create something so magical?
I remember the first time I made pizza dough at home; it was a rainy Saturday afternoon, the perfect excuse to get cozy in the kitchen. I was skeptical at first, but as the dough began to rise (like a fluffy cloud on a mission), it was like witnessing a small miracle.
And the smell—oh, don’t get me started. Imagine a bakery, a warm hug, and nostalgia, all rolled into one.
Whether you’re a pizza purist or someone who likes to throw every topping imaginable on there (pineapple, anyone? ), this easy homemade pizza dough is your new best friend.
It’s like the Swiss army knife of doughs—versatile, reliable, and always there when you need it.
Steps
- In a large bowl, mix 1 cup of flour, instant yeast, sugar, and salt. Optionally, add garlic powder and dried basil for extra flavor.
- Pour in olive oil and warm water, stirring thoroughly with a wooden spoon. Gradually incorporate another cup of flour, adding more if necessary, until the dough forms an elastic ball and starts pulling away from the bowl.
- Drizzle a clean bowl with olive oil, using a pastry brush to coat the sides. Lightly flour your hands, shape the dough into a ball, and roll it in the oiled bowl to coat it entirely before covering with plastic wrap.
- Let the dough rise in a warm spot for 30 minutes until it doubles in size. Meanwhile, preheat your oven to 425°F (215°C) to ensure it’s ready once your dough is prepared.
- Once risen, deflate the dough gently and knead on a floured surface until smooth. Shape it into a 12-inch circle using your hands or a rolling pin.
- Place the dough on a parchment-lined pizza pan, creating a crust by pinching or folding the edges. Brush the entire surface with olive oil and make fork holes across the center to prevent bubbling.
- Add your preferred toppings, then bake in the preheated oven for 13-15 minutes until the toppings are golden. Slice and serve your homemade pizza.
Ingredients
- 2 to 2 ? cups all-purpose flour or bread flour (250-295g), divided
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ? to ¼ teaspoon garlic powder and/or dried basil leaves (optional)
- 2 tablespoons olive oil, plus extra for brushing
- ¾ cup warm water (175ml)
Nutritional Values
Calories: 1356kcal | Carbohydrates: 228g | Protein: 36g | Fat: 36g | Saturated Fat: 12g | Sodium: 1752mg | Potassium: 384mg | Fiber: 12g | Sugar: 12g | Calcium: 48mg | Iron: 12mg
FAQ
- What type of flour should I use for pizza dough?
- While bread flour is often recommended for homemade pizza due to its ability to create a crispier crust, all-purpose flour works perfectly fine and is more commonly found in most pantries. The choice between the two will affect the texture of your crust, with all-purpose flour yielding a softer crust.
- Can I add flavors to my pizza dough?
- Yes, you can enhance the flavor of your pizza dough by adding spices. A small amount of garlic powder or dried basil can be incorporated into the dough for extra taste. However, most of the flavor in your pizza will come from the toppings you choose.
- What is the best method to stretch out pizza dough?
- You can stretch your pizza dough using a rolling pin or your hands. If you’re adept, you might even try tossing it like traditional pizza makers. For the simplest approach, roll the dough into a circle or hand-stretch it to your desired size, then shape the edges to form a crust.
- How do I make homemade pizza with this dough?
- Once your dough is ready, add your favorite toppings and bake at 425°F (215°C) for about 15 minutes until the toppings are golden. Ensure your oven is properly preheated, and use a thermometer if needed, as oven temperatures can vary.
- Can I prepare pizza dough ahead of time?
- Yes, you can prepare the dough in advance. Let it rise at room temperature, then deflate and wrap it tightly for storage in the refrigerator for several days or freeze it for up to a month. This way, you’ll have dough ready whenever you want to make pizza.
Tips
- For a flavorful crust, consider adding a pinch of garlic powder or dried basil to the dough before mixing in the oil and water.
- If you’re uncertain about using yeast, proof the yeast with warm water between 105-115°F (40-46°C) to ensure it’s active before adding it to the dough mixture.
- To prevent the dough from bubbling in the oven, use a fork to poke holes throughout the center of the pizza before adding your toppings.
- For a crispier crust, opt for bread flour instead of all-purpose flour; however, all-purpose flour will yield a softer crust if that’s your preference.
Equipment
- Instant-read thermometer (to ensure water temperature is between 105-115°F for the yeast).
- Pizza pan or pizza stone (to bake the pizza).
- Pastry brush (for brushing olive oil on the dough).
- Rolling pin (to stretch out the pizza dough).
- Parchment paper (for lining the pizza pan).
- Oven thermometer (to ensure the oven is at the correct temperature).
