Pizza Dough Recipe

The easiest and tastiest homemade pizza dough recipe you'll ever need. No stand mixer or fancy equipment required. Taste as good or even better than store-bought ones!

Makes one large pizza or two small ones

Course Bread, Lunch, Main

Cuisine Italian

Prep Time 15

Cook Time 15

Rising Time 1

Total Time 1 30

Servings

Calories 331kcal

Author Imma

Ingredients

1¼ cup (296ml) warm water
2 teaspoons (8 g) granulated sugar
2¼ teaspoons (8g) active dry yeast (1 package)
3¾-4 cups (450-480g) all-purpose flour
2 teaspoons (6g) garlic powder
1-2 teaspoons (2-4g) Italian seasoning
1½ teaspoons (7g) salt
5 tablespoons (75ml) olive oil

Instructions

In a large bowl, combine warm water, sugar, and active dry yeast, and allow to sit for about 5 minutes until it becomes foamy.
In a medium mixing bowl, combine flour, garlic powder, Italian seasoning, and salt, and mix well. Pour the dry ingredients into the wet ingredients a little at a time, mixing after each addition.
Add the olive oil and stir vigorously with a wooden spatula until fully incorporated and forming an elastic ball. The dough will start pulling away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for 6-7 minutes or until smooth and elastic. The dough will still be slightly sticky but manageable kneading it by hand.
Drizzle another large, clean bowl generously with oil and use a pastry brush to brush up the bowl, including the sides. Place the dough in the bowl and cover it with a kitchen cloth. Place in a warm place and let it rise for about 1 hour or until dough doubles in size.
Preheat oven to 425°F (215°C) at this point so that it is hot enough once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer it to a lightly floured surface. Knead it briefly until smooth, 3-5 times.
Using either your hands or a rolling pin, work the dough into a 12-inch circle.
Line a pizza pan with parchment paper and transfer the dough to the pan. Either pinch the edges or fold them over to form a crust.
Use a fork to poke holes all over the center of the pizza crust to keep it from bubbling up in the oven.
Add desired toppings (pizza sauce, cheese, veggies, pepperoni, etc.) and bake in a preheated 425°F (215°C) oven for 13-15 minutes or until the cheese melts and the edge of the crust is golden brown. Let it rest for a couple of minutes, slice, and serve.

Notes

The dough can be made ahead. After it rises, divide it into two balls and lightly coat them with olive oil. Place them in Ziploc bags and seal them tightly, removing all the air from the bags, and freeze them for up to 3 months. When ready to use, remove it from the freezer and defrost it overnight in the fridge. Knead it, and follow the baking instructions above.
You can also use bread flour to make pizza dough for a crispier crust. All-purpose flour yields a softer crust, but both produce amazing results. Use what you have available.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition