Description
This Classic Pizza Dough recipe yields a versatile, soft, and chewy base perfect for homemade pizzas. Made with simple pantry ingredients like all-purpose flour, yeast, and olive oil, it involves a straightforward mixing, kneading, and rising process to achieve a perfect dough ready for your favorite toppings.
Ingredients
Scale
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups warm water (about 110°F)
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Activate Yeast: In a mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to mix and let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour and salt to ensure they are evenly combined and aerated for a smoother dough texture.
- Mix Dough: Make a well in the center of the flour mixture and pour in the activated yeast mixture along with the olive oil. Mix with a spoon or your hands until a rough dough starts to form.
- Knead Dough: Transfer the rough dough onto a floured surface. Knead it by hand for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly oil a clean bowl and place the kneaded dough inside. Cover the bowl with a damp cloth or plastic wrap, and set it in a warm place. Allow the dough to rise for 1 to 2 hours, or until it doubles in size.
- Punch Down and Shape: After the dough has risen, punch it down gently to release air bubbles. Knead it briefly, then divide it into desired portions and roll each out on a floured surface to your preferred thickness for pizza crust.
Notes
- Warm water should be around 110°F to activate yeast properly without killing it.
- You can substitute all-purpose flour with bread flour for a chewier crust.
- If time allows, let the dough rise slowly in the refrigerator overnight for enhanced flavor.
- Use olive oil to lightly grease your bowl and dough surface to prevent sticking.
- After shaping, let the rolled dough rest for 10-15 minutes before adding toppings for better extensibility.
