Classic Pizza Dough Recipe
This Classic Pizza Dough recipe is a versatile and easy-to-follow guide for making authentic homemade pizza. Perfect for pizza lovers, it offers a balance of chewy and crispy textures, depending on your choice of flour. Ideal for any occasion, from family dinners to social gatherings, this recipe guarantees a delicious base for your favorite toppings.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or dough whisk
- Rolling pin (optional)
- Pizza cutter or sharp knife
- Pizza stone or baking sheet
- Oven
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 1/3 cups warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- In a mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
- In another large mixing bowl, sift the all-purpose flour and salt together.
- Create a well in the center of the flour mixture and pour in the yeast mixture along with the olive oil.
- Using a wooden spoon or your hands, gradually incorporate the wet ingredients into the dry until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours until doubled in size.
- Once the dough has risen, punch it down to release the air bubbles and knead it briefly for a minute or two.
- Divide the dough into portions as needed for your pizza and roll each portion out into desired pizza crust thickness.
Notes
- Prep Time: 15 minutes (+1-2 hours for rising) | Cooking Time: Dependent on pizza recipe | Total Time: Varies
- Yield: Makes dough for approximately 2 medium-sized pizzas
- Flour: You can use either all-purpose flour for a softer crust or bread flour for a crispier crust.
- Yeast: Instant yeast is used for convenience, but active dry yeast can be substituted; just remember to activate it in warm water first.
- Water Temperature: Ensure the water is warm (about 110°F) to properly activate the yeast.
- Rising Time: Can vary depending on the room temperature. Dough is ready when it has doubled in size.
- Storage: Unused dough can be refrigerated for up to 48 hours or frozen for up to 3 months.
- Toppings: Add toppings of your choice but avoid overloading to prevent a soggy crust.