Basic Pizza Dough
This Basic Pizza Dough is SO EASY! Simple, versatile, and perfect for crafting your own fresh, delicious homemade pizzas.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Plastic Wrap or a Damp Cloth
- Pizza stone or baking sheet
Ingredients
- 4 cups unbleached bread flour or all-purpose flour chilled
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 0.5 cup olive oil or vegetable oil
- 1 cup ice cold water 40°F
- 1 tablespoon granulated white sugar
- Semolina/durum flour or cornmeal for dusting
Instructions
- In a small bowl, combine the ice cold water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the chilled flour and salt until well combined.
- Create a well in the center of the flour mixture and add the frothy yeast mixture along with the oil. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
- About 30 minutes before baking, preheat your oven to 475°F (245°C) and place your pizza stone inside if using.
- Punch down the risen dough. Divide into two portions for two large pizzas or keep whole for one big pizza. Shape and stretch or roll out to desired thickness.
- Dust your pizza peel or baking sheet with semolina flour or cornmeal. Transfer shaped dough onto the surface.
- Add toppings and bake on the preheated stone or baking sheet for 12-15 minutes until crust is golden and cheese bubbly.
Notes
- Use chilled flour and ice cold water to slow fermentation for better texture.
- This dough can be frozen after the first rise for up to 3 months.
- Adjust flour type or oil for dietary preferences like gluten-free or oil-free.