Homemade Pizza Dough
Master the art of perfect Homemade Pizza Dough with this simple, step-by-step guide for a chewy, flavorful crust.
Ingredients
Main Ingredients
- 1 1/2 cups warm water 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons olive oil, plus more for bowl
- 2 teaspoons salt
Instructions
- Activate the Yeast: In a large bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active. If it doesn't foam, your yeast may be old or the water temperature was off.
- Combine Wet and Dry: Stir in the olive oil and salt into the yeast mixture. Gradually add 3 cups of flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Add the remaining flour, 1/4 cup at a time, until the dough comes together and is no longer overly sticky. You might not use all 4 cups.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes by hand, or 5-7 minutes using a stand mixer with a dough hook on medium-low speed. The dough should become smooth, elastic, and pass the "windowpane test" – you should be able to stretch a small piece thin enough to see light through it without tearing.
- First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size. This is a crucial step for airy Pizza Dough.
- Punch Down & Portion: Gently punch down the risen dough to release the air. Divide the dough into two equal portions if making two medium pizzas, or one larger portion for a single big pizza. Form each portion into a smooth ball. You're now ready to shape your Homemade Pizza Dough!
Notes
- **Don't Rush the Rise:** Patience is key! Allow your dough to double in size. If your kitchen is cold, find a warmer spot (like an oven with just the light on) to help it along.
- **Avoid Too Much Flour:** Resist the urge to add excessive flour during kneading or shaping, as this can lead to a dry, tough crust. A lightly floured surface is sufficient.
- **Cold Fermentation:** For a more flavorful crust, once the dough has had its first rise, you can refrigerate it in an airtight container for 24-72 hours. Bring it to room temperature before shaping.