The Best Pizza Dough Recipe (Print Version)
# 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:
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.
02 -
Pour in olive oil and warm water, stirring with a wooden spoon until well combined.
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.
04 -
Drizzle a separate large, clean bowl with olive oil and brush up the sides using a pastry brush.
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.
06 -
Preheat your oven to 425°F (215°C) if you plan to bake the pizza soon.
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.
08 -
Transfer the dough to a parchment-lined pizza pan, pinching or folding the edges to form a crust.
09 -
Drizzle a tablespoon of olive oil over the pizza and brush the entire surface, including the crust, with oil.
10 -
Pierce the dough with a fork all over the center to prevent bubbling.
11 -
Finish with your choice of toppings and bake in the preheated oven for 13-15 minutes or until the toppings are golden brown.
12 -
Slice and enjoy your freshly baked pizza.
# Notes:
01 -
All-purpose flour yields a softer crust, while bread flour offers a slightly crisper exterior.
02 -
Active dry yeast can be substituted for instant yeast using the same quantity.
03 -
For best results, water should be between 105-115°F (40-46°C).
04 -
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.