I’ve found the best version of homemade pizza dough and I can’t wait to share it with you. Think “a tiny bit sweet meets little crispy crunch” on the bottom layer. Pair this recipe with a fancy salad and wine, and dinner is served. (Many thanks to my dear friend, Joanna for the recipe because wow, this recipe deserves to be passed along!)
To begin, dissolve warm water and yeast in a large mixing bowl, then add a teaspoon of white sugar.
Let the mixture sit for about ten minutes. It’ll get all bubbly, will rise a bit, and will smell like a bread factory. Once it’s grown in size you know the yeast is active and ready.
Add the flour, olive oil, and salt. Mix together.
The dough will become extra sticky, so grab a wooden spoon and add it atop a pile of flour on your kitchen counter. Knead it for a few minutes, then form it into a ball.
Place the raw dough back into your mixing bowl, then cover with a linen towel in a warm spot for at least 30 minutes. Your goal is for the dough to double in size.
When it does, knead it a tiny bit more, add some flour if it’s still a little wet. Then, stand back and admire your work :)
You can freeze the dough, put it in the refrigerator for a couple of days, or roll it out to use immediately. Obviously the best choice is the last, however it’s always fun to have some ready-made dough on hand. This recipe yields two pizzas about 12″ in diameter. Cut the dough in half to create two smaller/thinner pizzas, or use it fully for a “deep dish” pizza.
HOMEMADE PIZZA DOUGH (yields 2 – 12″ pizzas)
1 package of active dry yeast
1 cup of warm water
2 tsp. white sugar
1 tsp. salt
3 tbsp. olive oil, divided
2-1/2 cups flour
1. Preheat oven to 425˚F.
2. In a large bowl, mix together the warm water & yeast until dissolved. Stir in the sugar.
3. Add olive oil, salt and flour, mixing until fully combined.
4. Add a little flour to the counter (about 1/4 cup) and knead dough for a minute or so, or until it’s no longer sticky. Let it rest for a few minutes.
5. Place dough back in bowl and cover with a linen towel, about 30 minutes, so it can rise. The dough is ready when it’s doubled in size in the bowl.
6. Add about 1 tbsp of olive oil to the bottom of a cookie sheet, use fingers to spread it out. Place half of the raw pizza dough on the sheet, then use your fingers to spread it out evenly so it’s about 1/3″ thick. Or, use a rolling pin! Repeat for the second pizza.
7. Add desired toppings (this is my favorite new recipe), then bake for 20 minutes or until cheese has fully melted.