Description
This Ultimate Easy Pizza Dough Recipe delivers a perfect homemade pizza base that’s crispy on the outside, tender on the inside, and simple to prepare. With just a few ingredients and straightforward steps, you can create delicious pizzas topped with your favorite ingredients, ideal for a quick weeknight dinner or weekend gathering.
Ingredients
For the Dough
- 1 3/4 cups warm water (about 110ºF)
- 1 package (2 1/4 tsp) active dry yeast
- 1 tsp granulated sugar
- 1/4 cup olive oil (plus more for bowl)
- 1 1/2 tsp coarse salt
- 19.5 oz (4 1/3 cups lightly spooned and leveled) bread flour or all-purpose flour
Instructions
- Proof the Yeast: Combine warm water, active dry yeast, and sugar in the bowl of a stand mixer. Let the mixture stand for 10 minutes until the yeast is dissolved and frothy, indicating that it is active and ready to use.
- Mix the Dough: Add olive oil and coarse salt to the yeast mixture. Attach the dough hook to the mixer and turn it on low speed. Gradually add about half of the flour, mixing until a sticky dough forms. Slowly add the remaining flour in increments until the dough forms a smooth ball. It should be tacky but not stick to the sides of the bowl. Knead the dough with the mixer on low speed for 5 minutes to develop gluten.
- First Rise: Lightly oil a large bowl. Splash olive oil on the dough and roll it around to coat it and the sides of the bowl to prevent sticking. Cover the bowl and let the dough rise in a warm place for 1 1/2 hours or until it doubles in size.
- Prepare Toppings: While the dough is rising, prepare all desired pizza toppings so they are ready for assembly.
- Preheat Pan and Oven: When the dough has risen, preheat a large cast-iron pan on high heat for 5 minutes. Turn on your oven broiler with convection setting if available. Set out large baking sheets for transferring pizzas.
- Shape and Par-Bake Crusts: Divide the dough into 8 equal pieces and shape each into a ball. On a lightly floured surface, roll each ball into a pizza crust circle of your preferred thickness. Carefully place the first dough round into the hot cast-iron pan. Cook for about 60 seconds until bubbles form and the bottom is nicely browned. Use a spatula to lift the crust and place it on a baking sheet. If convection broil is not available, flip the dough and cook the other side for an additional 30 seconds to ensure it is cooked through. Repeat for all dough balls.
- Top and Broil: Arrange desired toppings evenly on each par-baked pizza crust. Place the baking sheets under the broiler and cook until the toppings are bubbly and the edges of the crust are charred in spots, about 5 minutes. Watch carefully to avoid burning.
Notes
- Use warm water (about 110°F) to activate the yeast properly.
- Olive oil for coating the bowl helps prevent the dough from sticking during the rise.
- Par-baking the crust in a cast-iron pan ensures a crispy bottom and better texture.
- Keep a close eye while broiling pizzas to avoid burning the toppings or crust.
- This recipe makes 8 individual-sized pizzas, perfect for a group or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pizza Dough
- Method: Stovetop
- Cuisine: Italian
