Basic Pizza Dough Recipe
This easy homemade pizza dough is made with simple ingredients, and works perfectly for everything from thick crust to thin crust to even grilled pizza. We’ll walk you through everything step-by-step to making delicious pizzas like a pro in no time.
Servings: 1 12-inch pizza
Calories: 167kcal
Ingredients
- 1 cup water warm (95-110 degrees F)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2½ cups all-purpose flour
- 1 tablespoon olive oil
Instructions
- In a medium-sized mixing bowl or stand mixer, combine the warm water, sugar, and yeast and mix well. Let it sit for about 5-10 minutes, or until it becomes frothy and bubbly.
- Once your yeast has “proofed,” add the olive oil, salt and about 1½ cups of flour. Using the dough hook, mix until all the ingredients are completely combined. Add in the rest of the flour, about a 1/4 cup at a time until the dough pulls away from the edges of the bowl.
- Mix on low speed for another 1-2 minutes until the dough is nice and smooth, then transfer to a lightly floured surface and shape the dough into a ball.
- If you are making the dough ahead, wrap it tightly and store in the fridge overnight. Otherwise, cover the bowl with a kitchen towel and let it rest in a warm place for about 15-30 minutes, or until doubled in size.
Baking Homemade Pizza
- Preheat your oven to 450 degrees F.
- With lightly floured hands, stretch and shape your dough into desired pan. If it begins to resist, let the dough relax for a couple of minutes and then continue.
- Add your favorite sauce, toppings and cheeses, and brush the edges with olive oil or melted butter.
- For a thin-crust pizza, bake for about 15-20 minutes, or until the edges are golden brown and the cheese has melted. Enjoy!
Notes
For thick crust pizza, reduce the oven temperature to 400 degrees so that the dough has a chance to bake all the way through before the outside gets too dark.
Make-ahead pizza dough: after the dough has risen, you can cover it lightly with plastic wrap and store in the fridge overnight. The next day, remove the bowl from the fridge and let it come to room temperature for at least 30 minutes before shaping into your pan, adding the toppings, and baking as directed. Or, the dough can be frozen for up to 3 months. To thaw, transfer to the fridge overnight.
Nutrition
Calories: 167kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Calcium: 6mg | Iron: 2mg