Homemade Pizza Dough

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5 from 4 votes

Simple, easy pizza dough with everyday ingredients.

Prep Time15

Cook Time0

Rising45

Total Time1

Course: Main Dish

Cuisine: Italian Inspired

Servings: pizzas

Calories: 1239kcal

Author: Jacqueline Piper

Equipment

KitchenAid Stand Mixer

Ingredients

1 ½ cups warm water
⅓ cup olive oil
1 tablespoon instant yeast or active dry yeast in the same amount
½ teaspoon granulated white sugar
4 cups all purpose flour
1 teaspoon sea salt

US Customary - Metric

Instructions

For Instant Yeast

In the bowl of a stand mixer, whisk together the flour, salt, sugar, and instant yeast.
Add the oil and mix with a fork.
Add the water. Mix on medium-low, using a dough hook, for about 5 minutes or until it pulls away from the side of the bowl and is smooth and soft.

For Active Dry Yeast

Mix together the warm water, sugar, yeast, and oil. Let sit until foamy, approximately 10 minutes.
Add flour and salt to the bowl of a stand mixer and whisk together with a fork.
Add the yeast mixture. Mix on medium-low, using a dough hook, for about 5 minutes or until it pulls away from the side of the bowl and is smooth and soft.
Use immediately, refrigerate, or freeze.

Video

Notes

Serves: This dough makes 2 regular crusts, 3 thin crusts, or about 4-5 individual crusts.

By hand: You can make this dough by hand instead of using a mixer. Mix the dough in a bowl initially and once it comes together mostly, move the dough to the counter. Lightly flour the counter and knead the dough for 8-10 minutes or until the dough comes together and is smooth on the outside for the most part.

To refrigerate: Keep extra dough tightly wrapped in the fridge for up to 4 days. Punch the dough down daily. It will slowly rise and develop more flavor.

To freeze: Once the dough has risen, punch it down, portion it, and tightly wrap it. Store in the freezer for up to 3 months. Thaw dough in the fridge overnight and allow it to sit at room temperature to rise for about 2 hours before use.

To bake: Bake at 450°F for 10-15 minutes on a pizza pan, pizza stone, or in a cast iron frying pan.

When measuring flour I always use a scale. My weight per cup of flour in a recipe is 120g. For this recipe, the total weight of the flour is 500g.

I sometimes need to add a tablespoon or two extra to get the right consistency depending on the weather, etc. If not using a scale, make sure to measure the flour by spooning it into a measuring cup and not digging the cup into the bag of flour. This can result in significantly more flour used.

Nutrition