Easy Pizza Dough
Let's learn how to make pizza dough at home! Believe it or not, it's simple with this easy pizza dough recipe and step-by-step instructions!
Servings 2 lbs. of dough (enough for 3 12-inch pizzas)
Calories 94kcal
Ingredients
- 4 ¼ - 4 ¾ cups bread flour, plus extra for dusting the counter
- 1 envelope (2 ¼ teaspoons) instant (“rapid-rise”) yeast
- 1 ½ teaspoons salt
- 2 tablespoons olive oil, plus extra for greasing bowl and brushing crust
- 1 ¾ cups warm water (about 110-115 degrees F)
Instructions
- In the large bowl of a stand mixer, whisk together flour, yeast and salt. Add the dough hook to the mixer, turn to low speed, and gradually add the oil. Continue mixing on low speed and gradually add the warm water. The dough should come together in a rough ball and pull away from the sides of the bowl. It will be sticky and wet, but the dough shouldn’t stick to the sides of the bowl. If it’s too sticky and wet, gradually add a little bit more flour until the dough comes together.
- Continue kneading with the dough hook for 5 minutes. Transfer dough to a bowl that has been greased with olive oil. Turn dough over to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 1 ½ hours.
- Turn the dough out onto a lightly floured counter. Cut into three equal pieces and cover with plastic wrap. Working with one piece of dough at a time, shape into a smooth, round ball. Cover again with plastic wrap and let rest for 20-30 minutes.
- Uncover the dough and stretch and shape the dough into a 10-12-inch round on a piece of parchment paper. Use additional flour on your hands and on the dough if it’s sticky.
- Slide the parchment paper and dough onto a baking sheet. Add desired toppings; brush crust with olive oil.
- Bake at 475 degrees F for 14-17 minutes, or until the crust is golden brown and the cheese is melted. Cut into triangles and serve!
Notes
Make Ahead: After transferring the dough to an oiled bowl, cover tightly with plastic wrap and refrigerate for up to 16 hours. Let the dough sit at room temperature for 30 minutes before dividing and shaping into pieces, as instructed. Proceed with the recipe from there!
To freeze the dough, let it rise fully, divide into 3 separate balls (as instructed in the recipe), and then lightly coat each ball of dough with olive oil. Place each dough ball in a separate Ziploc freezer bag, squeeze out all of the air, and store in the freezer for up to 3 months.
When ready to use, put the bag of dough in the fridge to thaw overnight. Before making the pizza, bring the dough to room temperature for at least 30 minutes before stretching and shaping the pizza.
Nutrition
Serving: 1piece of dough (1/8 of the crust) | Calories: 94kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg