why make this recipe
This dough is fast, simple, and makes great pizza at home. It uses common ingredients, a short rise time, and gives a chewy crust with a nice crust edge. You can shape it thin or thick. It is a good base for many toppings.
introduction
This Easy Pizza Dough is forgiving and works for beginners. The dough needs only one rise and a little kneading. If you want a simple dessert to serve with pizza, try this black raspberry pie recipe for an easy sweet finish.
how to make Easy Pizza Dough
- Proof the yeast: combine yeast, 1 tsp sugar, and warm water until foamy.
- Add the rest: add remaining sugar, both flours, salt, and olive oil.
- Mix and knead: start slow until dough comes together, then knead 5 minutes until smooth. Dough will be tacky.
- First rise: place in a greased bowl, cover, and let rise 1 hour until doubled.
- Divide and rest: punch down, divide into two pieces, cover, and rest 15 minutes before shaping.
- Follow your pizza recipe for baking using 1 pound (16 oz) dough.
Ingredients :
7 grams ( 2 ¼ teaspoon) active dry yeast, (or instant yeast), 13 grams (1 Tablespoon) granulated sugar, 340 grams (1 ½ cup) warm water, (about 110 degrees F), 325 grams ( 2½ cup) bread flour, 163 grams (1 ¼ cup) all-purpose flour, 5 grams ( 2 teaspoon) kosher salt, 25 grams (2 Tablespoon) olive oil
Directions :
ACTIVE DRY YEAST: In the bowl of the stand mixer, whisk yeast, 1 tsp sugar, and warm water. Let sit for 5 to 7 minutes until mixture is cloudy and foamy.
Add in remaining 2 tsp sugar, bread flour, all-purpose flour, salt, and olive oil.
Attach dough hook to stand mixer. Mix on slow speed until shaggy mess forms.
Increase speed to medium and knead for 5 minutes until dough is smooth. Dough will be tacky. Don’t be tempted to add more flour.
Grease your hands with oil or use an oiled bench scraper. Transfer dough to a large greased bowl.
Cover bowl with plastic wrap. Place in a warm area and let dough rest for an hour until doubled in volume.
Grease hands with oil. Punch down risen dough. Place dough on an oiled surface (like an oiled cutting board) and divide into two equal parts. Use a digital scale for accuracy.
Cover dough with plastic wrap and let rest for 15 minutes before use. Follow instructions in notes regarding freezing extra dough.
Follow recipe for your favorite pizza recipe that uses 1 pound (16 oz) pizza dough.
how to serve Easy Pizza Dough
Stretch or roll the dough to your desired size. Add sauce, cheese, and toppings. Bake on a hot stone or preheated baking sheet for a crisp bottom. Let pizza rest a few minutes after baking, then slice and serve hot.
how to store Easy Pizza Dough
- Short term: keep in the fridge in a greased bowl covered for up to 3 days.
- Freeze: divide into portions, wrap tightly in plastic, then place in a freezer bag. Freeze up to 3 months. Thaw in the fridge overnight before using.
- After baking: store pizza slices in the fridge for 2–3 days and reheat in an oven or skillet.
tips to make Easy Pizza Dough
- Use warm water around 110°F (43°C) to wake the yeast.
- Dough should be slightly tacky, not dry. Add flour only if it is very sticky.
- Let dough rest after shaping to relax the gluten for easier stretching.
- For a crisp crust, bake on a hot pizza stone or preheated heavy pan.
- Weigh ingredients for more consistent results.
variation (if any)
- Whole wheat: swap up to half of the bread flour for whole wheat flour.
- Herb dough: add 1–2 teaspoons dried oregano or basil to the dough.
- Garlic crust: brush edge with olive oil mixed with garlic powder before baking.
- Thin crust: roll thinner and bake at a higher temperature for less time.
FAQs (minimum three FAQ)
Q: Can I make this dough by hand without a stand mixer?
A: Yes. Mix ingredients in a bowl, then knead on a floured surface 8–10 minutes until smooth.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount. You can mix instant yeast directly into the dry ingredients without proofing, though proofing works fine.
Q: How long does the dough need to rise?
A: Let it rise about 1 hour in a warm spot, until doubled. Cooler spots will take longer.
Q: Can I refrigerate the dough for a slow rise?
A: Yes. After kneading, place in a covered bowl in the fridge for up to 24–72 hours. Bring to room temperature before shaping.
Q: Is bread flour necessary?
A: Bread flour gives more chew. You can use all-purpose flour, but the texture will be a bit different.
Easy Pizza Dough
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This fast and simple Easy Pizza Dough yields a chewy crust that’s perfect for any pizza toppings.
Ingredients
- 7 grams (2 ¼ teaspoon) active dry yeast
- 13 grams (1 Tablespoon) granulated sugar
- 340 grams (1 ½ cup) warm water
- 325 grams (2½ cup) bread flour
- 163 grams (1 ¼ cup) all-purpose flour
- 5 grams (2 teaspoon) kosher salt
- 25 grams (2 Tablespoon) olive oil
Instructions
- Proof the yeast: combine yeast, 1 tsp sugar, and warm water until foamy.
- Add the remaining sugar, both flours, salt, and olive oil.
- Mix and knead: start slow until dough comes together, then knead 5 minutes until smooth. Dough will be tacky.
- First rise: place in a greased bowl, cover, and let rise 1 hour until doubled.
- Divide and rest: punch down, divide into two pieces, cover, and rest 15 minutes before shaping.
Notes
Use warm water around 110°F to wake the yeast. The dough should be slightly tacky. Bake on a hot pizza stone or preheated pan for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
