Pizza Dough

Homemade Pizza Dough

(Makes 1 medium crust or 2 thin crusts)

Ingredients

• 1 teaspoon yeast (instant or active dry)

• 1 teaspoon sugar

• ¾ cup warm water (about 110°F / 43°C)

• 2 cups all-purpose flour

• 2 tablespoons olive oil (or another neutral oil)

• ½ teaspoon salt

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until the surface becomes foamy — this means the yeast is active.

Note: If using instant yeast, you can skip this step and mix it directly with the flour, though blooming it first ensures it’s working properly.

Step 2: Make the Dough

Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or your hands until a rough dough forms.

Transfer the dough to a floured surface and knead for 7–10 minutes, until smooth, soft, and elastic. (If using a stand mixer, knead with a dough hook for 5–6 minutes.)

Tip: If the dough feels sticky, add more flour 1 tablespoon at a time. If it’s too dry, add a splash of water.

Step 3: Let It Rise

Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm spot for 45 minutes to 1 hour, or until doubled in size.

Step 4: Shape the Pizza

Once the dough has risen, punch it down to release any air bubbles.
Move it to a floured surface and roll or stretch it into your desired shape — round, rectangular, or even heart-shaped.

Place the shaped dough on a lightly oiled pizza pan, baking sheet, or a floured pizza stone.

Step 5: Top & Bake

Preheat your oven to 475°F (245°C).

Add your favorite toppings — sauce, cheese, pepperoni, veggies, olives, mushrooms, or anything you like.

Bake for 12–15 minutes, until the crust is golden and crisp and the cheese is melted and bubbly.

Serving Suggestions

• Brush the crust edges with garlic butter before or after baking for extra flavor.

• Sprinkle with oregano or chili flakes before serving.

• Serve with dipping sauces like marinara, ranch, or garlic aioli.

Storage & Freezing

To refrigerate: Cover the dough and chill for up to 24 hours before shaping and baking.

To freeze: After the first rise, divide the dough into portions, wrap tightly in plastic wrap, and freeze for up to 2 months.
Thaw overnight in the refrigerator before using.

Final Touch

This homemade pizza dough is soft, chewy, and beautifully crisp at the edges — the perfect base for any topping combination. Once you try it, you’ll never go back to store-bought dough again.