Pizza Dough
This pizza dough recipe makes two 12-inch crusts with a chewy, crispy texture. It’s perfect for your next pizza night and works great with any toppings.
Equipment
- - Stand mixer or large mixing bowl
- - Pizza stone or heavy baking sheet
- - Rolling pin (optional)
- - Pizza peel or spatula
Ingredients
- **Pizza Dough makes 2 crusts:**
- - 1½ cups warm water 105°F–115°F
- - 1 packet 2¼ tsp active dry yeast
- - 3¾ cups bread flour
- - 2 tbsp olive oil
- - 2 tsp kosher salt
- - 1 tsp sugar
- **For Assembly:**
- - Tomato sauce
- - Mozzarella cheese
- - Olive oil
- - Cornmeal for dusting
- - Desired toppings mushrooms, sausage, etc.
Instructions
- **Activate Yeast**: Combine warm water and yeast in bowl. Let sit 5–10 mins until foamy.
- **Mix & Knead Dough**: Add flour, salt, sugar, and olive oil. Mix & knead until smooth (7–10 mins).
- **Rise**: Let dough rise covered in oiled bowl—1.5 hrs (fast), 8 hrs (room temp), or 24–48 hrs (fridge).
- **Divide & Rest**: Cut dough in half and rest 15 mins.
- **Stretch & Top**: Flatten into 12” round. Brush with oil, add sauce, cheese, toppings.
- **Bake**: Transfer to hot pizza stone or baking sheet. Bake at 475°F for 10–15 minutes.
Notes
- Freeze dough after rise for up to 3 months
- Don’t overload with toppings—less is more
- Let chilled dough rest at room temp before stretching
- Don’t overload with toppings—less is more
- Let chilled dough rest at room temp before stretching