Why You’ll Love This Recipe
Making pizza dough from scratch can seem intimidating, but this recipe simplifies the process. The dough is incredibly versatile, and you’ll be able to shape it into a thin or thick crust depending on your preference. Plus, the use of bread flour ensures a chewy and delicious crust that perfectly complements your favorite toppings.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 and ½ cups (300 g/10.5 oz) bread flour, sifted (or all-purpose flour)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
- ¾ cup plus 1 tablespoon (195 ml) warm water
- Olive oil for greasing
Directions
- In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Attach the dough hook and mix on low speed until combined.
- Gradually add the warm water and mix for 2-3 minutes until the dough starts to come together.
- Continue mixing for 7 minutes on low-medium speed until the dough becomes smooth and elastic.
- Coat a large bowl with olive oil, then place the dough in the bowl and toss it to coat. Cover with plastic wrap and let it rise for 1-2 hours or until doubled in size. Alternatively, refrigerate the dough for up to 24 hours.
- Once the dough has risen, punch it gently to release the air, and it’s ready to be shaped.
Servings and Timing
- Servings: 1 large 14-inch pizza or 2 medium-sized pizzas
- Prep Time: 15 minutes
- Resting Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- Whole Wheat Pizza Dough: Substitute half of the bread flour with whole wheat flour for a healthier option.
- Garlic Pizza Dough: Add garlic powder or minced garlic to the dough for extra flavor.
- Herb Pizza Dough: Mix in dried herbs such as oregano or basil for a fragrant dough.
Storage/Reheating
- Storing: If you have leftover dough, store it in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze it for up to 2 months.
- Reheating: To use refrigerated dough, let it come to room temperature for 30-60 minutes before shaping. Frozen dough should be thawed overnight in the fridge and brought to room temperature before use.
FAQs
How do I know if the dough has risen enough?
The dough should double in size. You can test it by gently pressing your finger into the dough – if the indentation remains, it’s ready.
Can I use active dry yeast instead of instant yeast?
Yes, but active dry yeast needs to be dissolved in warm water before adding it to the dough.
How can I get a crispier pizza crust?
Use a pizza stone or bake the pizza in a very hot oven to achieve a crispy crust.
How long should I knead the dough?
Knead for about 7 minutes on low-medium speed, until the dough becomes smooth and elastic.
Can I make this dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours or freeze it for longer storage.
What is the best flour for pizza dough?
Bread flour is ideal due to its higher protein content, which creates a chewier crust.
Can I freeze the dough?
Yes, after the dough has risen, you can divide it into portions and freeze them for up to 2 months.
Should I oil the bowl before letting the dough rise?
Yes, greasing the bowl with olive oil helps prevent the dough from drying out during the rising process.
What’s the best temperature for the water when activating the yeast?
The water should be between 105℉ and 115℉, just like bath water.
How do I roll out the dough?
Use a lightly floured surface to roll out the dough, or stretch it by hand to your desired thickness.
Conclusion
This Basic Pizza Dough recipe is an essential skill for any home cook. It’s easy to make, delicious, and can be tailored to your taste. Whether you’re making a classic Margherita pizza or something more creative, this dough will provide the perfect base every time. Enjoy your homemade pizza experience!
Basic Pizza Dough
This Basic Pizza Dough recipe is the perfect foundation for homemade pizzas with a crisp crust and soft, chewy interior. Easy to make and highly versatile, this dough can be refrigerated for convenience and customized with various flavors. Whether you prefer a thin or thick crust, this dough will complement your favorite pizza toppings perfectly.
- Prep Time: 15 minutes
- Resting Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 large 14-inch pizza or 2 medium-sized pizzas
- Category: Pizza, Dough
- Method: Mixing, Rising
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 and ½ cups (300 g/10.5 oz) bread flour (or all-purpose flour), sifted
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
- ¾ cup plus 1 tablespoon (195 ml) warm water
- Olive oil for greasing
Instructions
- In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Attach the dough hook and mix on low speed until combined.
- Gradually add the warm water and continue mixing for 2-3 minutes until the dough starts to come together.
- Increase the speed to low-medium and mix for about 7 minutes until the dough becomes smooth and elastic.
- Grease a large bowl with olive oil, then place the dough in the bowl and toss it to coat. Cover with plastic wrap and let it rise for 1-2 hours, or until doubled in size. Alternatively, refrigerate the dough for up to 24 hours.
- Once the dough has risen, gently punch it to release the air and it's ready to be shaped.
Notes
-
Variations:
- Whole Wheat Pizza Dough: Substitute half of the bread flour with whole wheat flour.
- Garlic Pizza Dough: Add garlic powder or minced garlic for extra flavor.
- Herb Pizza Dough: Mix in dried herbs like oregano or basil for a fragrant dough.
-
Storage: Leftover dough can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. To use, let it come to room temperature before shaping.
-
Crispier Crust: For a crispier pizza crust, bake the pizza on a pizza stone or in a very hot oven.
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