Homemade Pizza Dough

This homemade pizza dough makes a crispy exterior and bottom. It holds up perfectly to toppings. It has a great chew that you want in a good pizza dough.

Course Breads

Cuisine American

Cook Time 17

Total Time 17

Servings 10-inch pizzas

Calories 82kcal

Author Brandie Skibinski

Ingredients

1 cup very warm water (110°F)
2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon granulated sugar
3 cups all-purpose flour
½ teaspoon kosher salt
2 teaspoons oil (olive, avocado or vegetable oil)

Optional garlic butter:

1 Tablespoon unsalted butter, melted
¼ teaspoon garlic powder

Instructions

Place 1 cup very warm water (110°F) and 2 1/4 teaspoons active dry yeast (1 packet) and 1 teaspoon granulated sugar into the body of a stand mixer with the hook attachment. Stir to combine and let it sit for about 5 minutes until a bubbly foam forms on the top of the water.
While the yeast is activating, place 3 cups all-purpose flour and 1/2 teaspoon kosher salt into a medium-sized bowl and whisk together until combined.
Once the yeast is activated, pour the flour mixture into the bowl. At slow speed, stir the flour mixture and yeast mixture together until a dough forms, scrape down the sides as needed.
NOTE: This can be done in a large bowl by hand. It will just take a little elbow grease.
Turn the stand mixer up to medium-high and knead the dough for 5-7 minutes. The dough will form a smooth ball. If the dough sticks to the sides or bottom of the mixer while you are kneading, add a small amount of flour at a time, about 1 Tablespoon at a time until it no longer sticks.
On a clean work surface lightly dusted with more flour, knead the dough a few times to form a ball.
Place 2 teaspoons oil into a large bowl and grease the sides with the oil.
Place the dough ball into the bowl and roll it around in the oil so it is coated. Cover with plastic wrap and let the dough sit and double in size. About 90 minutes.
Preheat the oven to 450°F. Lightly grease a pizza pan with cooking spray and set aside.
With your hands or with a rolling pin, take half of the dough and place it on a lightly floured clean work surface and roll it out into a 10-12 inch circle.
Place the dough on the pizza pan and add toppings of your choice. Place into the oven and bake for 12-15 minutes until the cheese is browned and the crust is golden around the edges.
Optional garlic butter: In a small bowl whisk together 1 Tablespoon unsalted butter, melted and 1/4 teaspoon garlic powder. Using a pastry brush, brush the pizza crust as soon as you take it out of the oven.

Notes

Two good rules for working with yeast that I have learned: have active yeast and knead dough until smooth and elastic. That is really the basics right there. I buy a jar of rapid rise yeast and I store it in the fridge. Doing that keeps it fresher, longer.
If you have a bread machine, this recipe works great in one. Just put all ingredients in your bread machine (add the wet ingredients in first.) Put bread machine on dough setting and allow dough to rise. Once dough has risen, take out and continue with the rest of the recipe.
For a more "chewy" dough, try using bread flour. It has more gluten and therefore will will produce a softer, chewier dough.
This recipe makes two 10-inch pizzas. If you only use one dough ball, just wrap up the other dough ball in plastic wrap and store in the fridge. Use that other dough ball within a week. Dough cannot be frozen.

Nutrition