Homemade Pizza Dough
This homemade pizza dough is easier to make than you'd think! You'll love the delicious taste of pizza with homemade dough!
Servings: 4
Ingredients
- 4.5 cups all-purpose flour or if you have it, use 00 Flour
- 2.5 teaspoons 1 packet dry activated yeast
- 1.5 cups warm water 105-110 degrees F
- 2 tablespoons olive oil
- 1-2 teaspoons coarse salt
Instructions
- In the bowl of an electric mixing stand, combine yeast and warm water. Stir to dissolve, let rest one minute.
- Add flour, salt, and olive oil.
- Fit the mixer with the kneading attachment, and knead for 8-10 minutes. The dough will become soft and silky. If it is sticky, add a little more flour.
- Divide the dough into 4 softball size balls. Place each into a small bowl or on a cookie sheet.
- Smooth the top of each dough, and brush with a touch of olive oil.
- Cover with a kitchen towel, in a warm place, and let the dough rise for 1-2 hours, it should double in size. If it does not rise at all, your yeast is probably dead :(. You'll need to start over.
- Meanwhile, prepare your sauce if making homemade pizza sauce.
- After the rise, use floured hands to carefully stretch each pizza dough out to 1/4" thick discs about 10" in diameter. Place the dough onto the cooking surface. I like using Silpat baking mats, but you could use parchment paper too! Now, spread your sauce evenly over the homemade pizza dough, and sprinkle cheese and other desired toppings over, leaving 1/2" crust around the edges.
- Preheat oven to 425 degrees F. Bake for 10-15 minutes, or until the crust is a nice golden brown.
Notes
Do not skip the rise process, it is important! You can make this a day ahead and store in a airtight container for best results!
If refrigerating for a day or two ahead of time, allow the dough to fully rise as if you were planning on making pizza that day. Then, without punching it down, transfer to an airtight container or zip lock bag.
To prevent the boules from sticking together/sticking to the bag or container, use a piece of parchment paper or plastic wrap to divide the dough balls. Wrap loosely because the dough will continue to rise in the refrigerator a bit.
If refrigerating: When you're ready to make the pizza, remove the dough from the refrigerator 30-40 minutes ahead of time. Allow the dough to come to room temperature before stretching.