Best Pizza Dough Recipe (Print)
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!
# 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).
# Directions:
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.