Homemade Pizza Dough for Irresistibly Chewy Crust Delight
This homemade pizza dough recipe transforms simple ingredients into a soft, chewy crust perfect for any topping, making pizza night extraordinary.
Equipment
- - Stand mixer
- Dough Hook
- Baking Surface
- - Airtight container
Ingredients
For the Dough
- 1 cup Warm Water Approximately 110°F for yeast activation
- 1 tablespoon Sugar Can substitute with honey or agave syrup
- 2 teaspoons Active Dry Yeast Ensure it’s fresh and foamy after mixing
- 3 cups All-Purpose Flour Can substitute up to half with white whole wheat flour
- 1 teaspoon Sea Salt Avoid iodized salt as it may affect yeast performance
- 2 tablespoons Extra-Virgin Olive Oil Can use any vegetable oil, olive oil preferred for taste
Optional Seasoning
- 1 teaspoon Garlic Powder
- 1 tablespoon Italian Herbs
Instructions
How to Make Homemade Pizza Dough
- Combine Ingredients: In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it foams, ensuring your yeast is active and ready to work.
- Mix Dry Components: In a stand mixer fitted with a dough hook, combine the all-purpose flour and sea salt. This helps distribute the salt evenly for balanced flavor.
- Add Wet Ingredients: Pour in the yeast mixture and extra-virgin olive oil. Mix on low speed until the dough begins to form a ball, about 5-6 minutes. If needed, adjust the mixture with extra flour or water for the right consistency.
- Knead the Dough: Lightly flour a surface and knead the dough briefly until smooth. Shape it into a ball, which helps develop the gluten for a chewy texture.
- Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area until doubled in size—about 1 hour is typical.
- Preheat & Shape: Preheat your oven to 500°F (260°C). Roll out the dough to fit your pizza pan, ensuring it’s nice and thin for the perfect crust.
- Top & Bake: Add your desired toppings and bake for 10-15 minutes, watching for that lovely golden brown color on the crust.
Notes
Optional: Sprinkle some cornmeal on the baking surface for added crunch. Make the dough ahead of time and store in the refrigerator for up to 2 days or freeze for longer storage.