Easy Pizza Dough
Easy Pizza Dough is so simple to make for your favorite homemade pizzas. After many attempts, I have finally come up with a tried and true recipe that will make either thin or thick crust pizza.
Take out pizza is so delicious but it’s not always practical for us. We live way outside of any delivery area and it’s a rare occasion for us to be in town to pick up take out pizza. So we have set out to perfect pizza at home.
Easy Pizza Dough ~ 5 Ingredient Recipe
Making a great pizza dough has eluded me for years. I’ve made it lots but not often enough to really get the hang of it. I’ve been testing this recipe for a few months and I think it’s the best I’ve tried.
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Ingredients Needed:
- Warm Water ~ 98 – 100°. If you don’t have a thermometer, just run the water over your wrist, it will be just right when it doesn’t feel hot or cold.
- Active Dry Yeast ~ My favorite is Red Star Yeast Platinum, which is instant yeast. I have also used active dry yeast successfully.
- Sugar ~ Helps the yeast to get going.
- Flour ~ I highly recommend using King Arthur Flour for any kind of bread baking. I always have all purpose flour on hand and have also used bread flour for this recipe. Either will work. If you want the classic chewy crust with crispy edges, 00 Pizza Flour makes a big difference. Order from Amazon or directly from King Arthur Baking.
- Kosher Salt ~ Every once in a while, I forget to add the salt to my pizza dough and it is so noticeable. So don’t skip the salt!
- Cornmeal ~ It doesn’t go into the dough, but it’s great for sprinkling on the pan or pizza stone to keep the dough from sticking. It really works.
How to Make Pizza Dough:
- Add warm water with yeast, sugar and olive oil to a large bowl. Mix to combine and set aside for about 5 minutes.
- Add about 2 cups of flour and salt. Use a dough whisk or wooden spoon to mix.
- Sprinkle in additional flour 1/4 cup at a time until the dough pulls away from the bowl and starts to form a ball. Dough will be soft and slightly sticky.
- Pour pizza dough onto a floured surface.
- Knead for 3- 5 minutes, adding additional flour 1 tablespoon at a time as needed. This can be done with an electric mixer and a dough hook if preferred. I have the best luck if I knead it by hand so that I don’t add too much flour making the crust tough.
- Divide dough into 4 pieces for thin crust pizza or 2 for thick crust forming each into a disc shape.
- Sprinkle a pan or pizza peel with cornmeal.
- Lightly flour the board and the top of the dough and roll each disc into about an 10- 12 inch circle.
- Fold the edge of the dough in to form the pizza edge.
- Carefully place dough over cornmeal.
If you do not have a pizza stone, it’s a good idea to par-bake your crust about 5 minutes before adding the toppings. This will ensure your crust cooks through in about the same time that the cheese melts.
With a pizza stone, there is no need to par-bake.
How to Store Pizza Dough:
- Pizza dough can be made ahead and refrigerated up to 2 days. After dividing the dough, wrap tightly with plastic wrap and refrigerate until ready to bake.
- Remove from refrigerator and knead out the air bubbles. Rest for about 5 minutes and roll out on a lightly floured surface into desired shape.
How to Bake Pizza:
- Preheat oven to 450° with a pizza stone.
- Add sauce and favorite toppings to pizza.
- Sprinkle pizza stone or baking sheet with cornmeal.
- Bake for 12- 15 minutes or until bottom is crispy and cheese is bubbly.
- Remove from oven and cool about 5 minutes before slicing and serving.
How to Grill Pizza:
- Build a grill fire to about 450° with hickory for smoke flavor and place the pizza stone on the grate.
- Sprinkle stone with cornmeal. Add the pizza to the pizza stone and lower heat to around 350°.
- Cook with the grill lid closed for about 3- 5 minutes. Using a big spatula, turn the pizza about a 1/4 turn and close the lid. Rotate the pizza about every 3- 5 minutes until the pizza is crisp on the bottom and cheese is bubbly on the top.
- Cool slightly before serving.
Delicious Pizza Recipes:
- Sausage Mushroom Pesto Pizza is a fantastic combination of flavors and so easy to make for dinner any night of the week.
- Pesto Meatball Pizza is always a huge hit with our family. Mini ground beef meatballs flavored with pesto takes this homemade pizza to the next level of deliciousness.
- Smoked Brisket Pizza is one of my favorites to make with leftover smoked brisket. So easy to make on the grill with tons of smoky flavors.
- BBQ Chicken Pizza is always a hit and so easy to make with leftover or rotisserie chicken.
- Apple Pie Pizza is the perfect ending to a pizza night dinner with friends and family. Delicious cinnamon apples on a crispy pizza crust is impossible to resist.
Skip the take out or frozen pizza and make your own delicious pizza dough at home. It’s easier than you think and is going to be your new favorite family meal!
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Easy Pizza Dough
Easy Pizza Dough is so simple to make for your favorite homemade pizzas. After many attempts, I have finally come up with a tried and true recipe that will make either thin or thick crust pizza.
Servings: 4 thin crusts
Calories: 20kcal
Ingredients
- 1 1/2 cups warm water 98- 100°
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 3 1/2 - 4 cups of all purpose or 00 Pizza flour
- 1 teaspoon kosher salt
- cornmeal for sprinkling
Instructions
- Preheat oven or prepare a grill fire with a pizza stone if available to 450°.
- Add warm water with yeast, sugar and olive oil to a large bowl. Mix to combine and set aside for about 5 minutes.
- Add about 2 cups of flour and salt. Use a dough whisk or wooden spoon to mix.
- Mix in additional flour 1/4 cup at a time until the dough pulls away from the bowl and starts to form a ball. Dough will be soft and a bit sticky.
- Pour pizza dough onto a floured surface.
- Knead for 3- 5 minutes, adding additional flour 1 tablespoon at a time as needed.
- Divide dough into 4 pieces for thin crust pizza or 2 for thick crust forming each into a disc shape.
- Lightly flour the board and the top of the dough and roll each disc into about an 10- 12 inch circle.
- Fold the edge of the dough in to form the pizza edge.
- Sprinkle a pan or pizza peel with cornmeal.
- Carefully place dough over cornmeal.
Add sauce and favorite toppings.Oven Method:
- Sprinkle cornmeal over pizza stone or baking pan. Cook pizza for 12- 15 minutes or until pizza crust is well browned and cheese is melted.
- Grill Method:
Sprinkle pizza stone with cornmeal. Slide pizza onto stone. Lower grill temperature to about 350°. Cook with the lid closed, turning pizza 1/4 turn every 5 minutes until pizza is well browned on the bottom and cheese is melted and bubbly.
Notes
If you do not have a pizza stone, it's a good idea to par-bake your crust about 5 minutes before adding the toppings. This will ensure your crust cooks through in about the same time that the cheese melts. With a pizza stone, there is no need to par-bake.
How to Store Pizza Dough:
- Pizza dough can be made ahead and refrigerated up to 2 days. After dividing the dough, wrap tightly with plastic wrap and refrigerate until ready to bake.
- Remove from refrigerator and knead out the air bubbles. Rest for about 5 minutes and roll out on a lightly floured surface into desired shape.
Nutrition
Serving: 1g | Calories: 20kcal | Carbohydrates: 3g | Fat: 1g | Sodium: 68mg
Definitely Saving
This One is a Winner,