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Best Pizza Dough – kneaded in minutes

Mix yeast with warm water and sugar till foamy. Add flour and salt, knead till smooth. Let rise half hour while you prep toppings. Roll or stretch thin, top how you like. Makes two pizzas with crisp bottom, chewy inside.

Featured in Fresh-Baked Comfort.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:31 GMT
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A smooth ball of dough rests in a glass bowl surrounded by flour. Pin it
A smooth ball of dough rests in a glass bowl surrounded by flour. | zestplate.com

Looking for a pizza dough recipe that won't drive you crazy? You're in luck! This homemade pizza dough recipe makes creating your own pie as easy as, well, pizza. Even if you've never worked with yeast before, don't worry - we'll walk through every step together to make sure your first homemade pizza is a hit.

Why This Recipe Works

What makes this the best pizza dough recipe? It's all about keeping things simple. No fancy equipment needed, no hard-to-find ingredients - just straightforward steps that lead to pizza perfection every time. Whether you're craving a thin, crispy crust or something more chewy and substantial, this easy pizza dough recipe has got you covered.

What You'll Need

  • Flour: 2 1/2 cups all-purpose or bread flour - your choice shapes your crust
  • Yeast: 1 packet (2 1/4 teaspoons) instant - this makes pizza from dough recipe work its magic
  • Sugar: 1 1/2 teaspoons - helps feed the yeast
  • Salt: 3/4 teaspoon - brings out all the good flavors
  • Warm Water: 3/4 cup - not too hot, not too cold
  • Olive Oil: 2 tablespoons, plus extra for the bowl
  • Optional Seasonings: Garlic powder or dried herbs if you're feeling fancy

Let's Make Some Pizza!

Get Your Mix On
Dump 1 cup of flour in a big bowl with the yeast, sugar, and salt. Splash in warm water and olive oil, then stir until it looks like thick pancake batter.
Build Your Dough
Add another cup of flour and keep stirring. When it starts looking shaggy, dust your hands with flour and get in there to knead. Add more flour if it's too sticky - you want it soft but not glue-y.
Let It Rest
Oil up a clean bowl, pop your dough ball in, and cover it. Find a warm spot and let it do its thing for about 30 minutes - it should puff up nicely.
Shape It Up
Once it's doubled in size, punch it down (fun part!) and knead it a few times. Now you're ready to stretch it into your perfect pizza shape.
Get Ready to Top
Stretch the dough onto your pan, pinch up the edges to make a crust, and poke some holes with a fork to prevent bubbles.
Top and Bake
Add your favorite toppings and slide it into a hot oven (425°F). In about 15 minutes, you'll have pizza perfection!

Flour Power

Want that pizzeria-style crust? The secret's in your flour choice. Bread flour gives you that chewy, New York-style bite, while all-purpose creates a softer crust. Either way, you're in for a treat that beats any frozen pizza hands down.

Spice It Up

Make your dough sing by adding some extras to the mix. A pinch of garlic powder, some dried basil, or even a dash of oregano can transform your basic dough into something special. Just remember - a little goes a long way!

Working with Your Dough

Afraid of stretching dough? Don't be! Start from the middle and work your way out. If it springs back, let it rest for a few minutes - sometimes dough just needs a little break. And hey, if you tear it, just pinch it back together. No one will know!

Topping Tips

Now comes the fun part - making it your own! Whether you're a classic margherita fan or love loading up on toppings, just remember not to go too heavy. Too many toppings can make your crust soggy, and nobody wants that.

A freshly baked pizza topped with orange sauce, mozzarella cheese, caramelized onions, and fresh greens. Pin it
A freshly baked pizza topped with orange sauce, mozzarella cheese, caramelized onions, and fresh greens. | zestplate.com

Perfect Your Pizza Game

Get your oven nice and hot before you start baking. A preheated oven is crucial for that perfect crust. And here's a pro tip: if you've got a pizza stone, use it! If not, a regular baking sheet works just fine. Your pizza will still be amazing.

Frequently Asked Questions

→ Rather use bread flour?

Makes crispier crust. Regular's more soft. Both work fine though. Just keep same amount. Watch water need.

→ Can you freeze it?

After first rise. Wrap real tight. Month in cold good. Thaw in fridge slow. Fresh is better.

→ Got different yeast?

Same amount works. Mix with warm water. Add pinch sugar. Wait till foamy. Then add flour.

→ How warm for yeast?

Like warm bath temp. Not too hot though. Kills yeast if hot. Cool won't work good. Test on wrist.

→ Want more taste?

Add garlic powder. Dry herbs work good. Even cheese bit. Don't add wet stuff. Salt helps lots.

→ Getting too tough?

Less flour maybe. Don't work too much. Let rest more. Warm helps stretch. Worth the wait.

→ Taking it places?

Mix dough there. Hard to move raw. Take stuff ready. Worth fresh bake. Make extra maybe.

→ Need it faster?

Quick rise works. Warm spot helps. Have stuff ready. Can't rush too much. Still needs rest.

→ Making big batch?

Double works fine. Need more space. Watch rise time. Don't crowd bowl. Keeps good cold.

→ Want thin crust?

Roll real thin. Don't tear though. Rest helps stretch. Watch wet spots. Edge stays thick.

→ Not rising good?

Check yeast fresh. Water temp right. Give more time. Warm spot helps. Patient works best.

→ Dough too sticky?

Add flour slow. Oil hands good. Let rest more. Don't add lots. Should feel soft.

Conclusion

Love this? Try garlic knots next. Both use same good dough.

The Best Pizza Dough Recipe

Needed pizza dough quick when friends dropped by. This recipe saved dinner with its easy mix, quick rise, and perfect stretch. No more calling for delivery!

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Breads & Muffins

Difficulty: Easy

Cuisine: Italian-American

Yield: 12 Servings (One 10-12" pizza)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 2-2 ⅓ cups all-purpose flour or bread flour (250-295g), divided.
02 1 packet instant yeast (2 ¼ teaspoon).
03 1 ½ teaspoons sugar.
04 ¾ teaspoon salt.
05 ⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional).
06 2 tablespoons olive oil, plus additional for drizzling.
07 ¾ cup warm water (175ml).

Instructions

Step 01

In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, and salt. If you like, add garlic powder and dried basil at this stage.

Step 02

Pour in olive oil and warm water, stirring with a wooden spoon until well combined.

Step 03

Gradually mix in another 1 cup (125g) of flour, adding more as needed until a cohesive, elastic dough forms. The dough should start pulling away from the sides of the bowl and be slightly sticky yet manageable.

Step 04

Drizzle a separate large, clean bowl with olive oil and brush up the sides using a pastry brush.

Step 05

Lightly dust your hands with flour, form the dough into a ball, and place it in the oiled bowl. Roll it inside the bowl to coat evenly with oil, cover with plastic wrap, and set in a warm area to rise for about 30 minutes, or until doubled in size.

Step 06

Preheat your oven to 425°F (215°C) if you plan to bake the pizza soon.

Step 07

Once risen, gently deflate the dough and knead on a lightly floured surface a few times until smooth. Shape the dough into a 12-inch circle by using your hands or a rolling pin.

Step 08

Transfer the dough to a parchment-lined pizza pan, pinching or folding the edges to form a crust.

Step 09

Drizzle a tablespoon of olive oil over the pizza and brush the entire surface, including the crust, with oil.

Step 10

Pierce the dough with a fork all over the center to prevent bubbling.

Step 11

Finish with your choice of toppings and bake in the preheated oven for 13-15 minutes or until the toppings are golden brown.

Step 12

Slice and enjoy your freshly baked pizza.

Notes

  1. All-purpose flour yields a softer crust, while bread flour offers a slightly crisper exterior.
  2. Active dry yeast can be substituted for instant yeast using the same quantity.
  3. For best results, water should be between 105-115°F (40-46°C).
  4. To prepare in advance, let the dough rise, then deflate, wrap, and store in the refrigerator for several days or freeze for up to a month.

Tools You'll Need

  • Large bowl.
  • Wooden spoon.
  • Pastry brush.
  • Plastic wrap.
  • Parchment paper.
  • Pizza pan.
  • Rolling pin (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 113
  • Total Fat: 3 g
  • Total Carbohydrate: 19 g
  • Protein: 3 g