Pizza
A classic homemade pizza dough recipe that yields a versatile base for any toppings. The dough is soft, chewy, and easy to work with, perfect for thin or thick crust pizzas.
Ingredients
- 651 ml water
- 44.4 ml olive oil
- 14.8 ml salt
- 14.8 ml sugar
- 1.42 L flour
- 19.7 ml yeast
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 143 mg
- Iron: 35.5 mg
- Magnesium: 182 mg
- Phosphorus: 936 mg
- Potassium: 993 mg
- Zinc: 6.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 651 ml water
- 44.4 ml olive oil
- 14.8 ml salt
- 14.8 ml sugar
- 1.42 L flour
- 19.7 ml yeast
Let's Cook
-
Step 1.
In a small cup, combine the water (use the amount for your batch size), sugar, and yeast. Stir gently and let stand for 5 minutes until frothy. This activates the yeast.
-
Step 2.
In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
-
Step 3.
Lightly oil a large bowl with olive oil. Place the dough ball in the bowl and turn to coat all sides with oil. Cover the bowl tightly with plastic wrap.
-
Step 4.
Place the covered bowl in a warm oven (about 100°F/38°C) and let the dough rise for 1 hour, until doubled in size.
-
Step 5.
After 1 hour, remove the dough from the oven. Punch it down firmly to release the air, then knead it a few times on a floured surface. This step is crucial to prevent a stringy texture.
-
Step 6.
Divide the dough as needed for your pans. Roll or press the dough into your desired pizza pans or shapes. For thicker crust, let the shaped dough rise again for about 20-30 minutes.
-
Step 7.
Brush the edges of the formed dough with garlic butter. Add your desired toppings.
-
Step 8.
Bake in a preheated 450°F (230°C) convection oven until the crust is golden and the cheese is bubbly, about 12-15 minutes for thin crust or 18-22 minutes for thick crust. Let cool slightly before slicing.
Tips & variations
-
Large Batch Makes 2 Large Small Batch Makes 1 Large