Description
This classic pizza dough recipe is perfect for creating a crispy, chewy homemade pizza base. Using simple pantry staples such as flour, yeast, olive oil, and a touch of sugar, the dough rises beautifully to provide a flavorful canvas for your favorite toppings. Suitable for beginners and seasoned bakers alike, the dough is easy to prepare with kneading and rising techniques that yield an authentic Italian-style crust.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp active dry yeast
- 1 tsp granulated sugar
- 1 1/2 tsp salt
Wet Ingredients
- 1 1/4 cups warm water (about 110°F / 43°C)
- 2 tbsp olive oil
Instructions
- Activate Yeast: In a mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is alive and active.
- Prepare Dry Ingredients: Sift the all-purpose flour and salt together in a separate large bowl to ensure an even distribution of the salt and to aerate the flour for a lighter dough.
- Combine Ingredients: Make a well in the center of the flour mixture, then add the frothy yeast mixture and olive oil into the well.
- Form Dough: Mix the ingredients together using a spoon or your hands until a rough, shaggy dough forms that begins to come together.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it vigorously for 8 to 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly oil a large bowl and place the kneaded dough inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in size.
- Shape Dough: After rising, punch down the dough to release excess air. Knead briefly, then divide as desired. Roll out the dough to your preferred thickness for pizza bases, ready to top and bake.
Notes
- Use warm water at around 110°F (43°C) to activate the yeast properly without killing it.
- Ensure the flour is sifted to avoid lumps and achieve a light dough texture.
- Kneading develops gluten which is essential for the dough’s elasticity and chew.
- Allowing the dough to rise in a warm spot speeds up fermentation; avoid cold environments.
- For a thinner crust, roll dough thinner; for thicker crusts, keep more dough thickness.
- This dough can be refrigerated for up to 24 hours after the first rise for enhanced flavor.
