Easy Pizza Dough
Easy Pizza Dough is so simple to make for your favorite homemade pizzas. After many attempts, I have finally come up with a tried and true recipe that will make either thin or thick crust pizza.
Servings: 4 thin crusts
Calories: 20kcal
Ingredients
- 1 1/2 cups warm water 98- 100°
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 3 1/2 - 4 cups of all purpose or 00 Pizza flour
- 1 teaspoon kosher salt
- cornmeal for sprinkling
Instructions
- Preheat oven or prepare a grill fire with a pizza stone if available to 450°.
- Add warm water with yeast, sugar and olive oil to a large bowl. Mix to combine and set aside for about 5 minutes.
- Add about 2 cups of flour and salt. Use a dough whisk or wooden spoon to mix.
- Mix in additional flour 1/4 cup at a time until the dough pulls away from the bowl and starts to form a ball. Dough will be soft and a bit sticky.
- Pour pizza dough onto a floured surface.
- Knead for 3- 5 minutes, adding additional flour 1 tablespoon at a time as needed.
- Divide dough into 4 pieces for thin crust pizza or 2 for thick crust forming each into a disc shape.
- Lightly flour the board and the top of the dough and roll each disc into about an 10- 12 inch circle.
- Fold the edge of the dough in to form the pizza edge.
- Sprinkle a pan or pizza peel with cornmeal.
- Carefully place dough over cornmeal.
Add sauce and favorite toppings.Oven Method:
- Sprinkle cornmeal over pizza stone or baking pan. Cook pizza for 12- 15 minutes or until pizza crust is well browned and cheese is melted.
- Grill Method:
Sprinkle pizza stone with cornmeal. Slide pizza onto stone. Lower grill temperature to about 350°. Cook with the lid closed, turning pizza 1/4 turn every 5 minutes until pizza is well browned on the bottom and cheese is melted and bubbly.
Notes
If you do not have a pizza stone, it's a good idea to par-bake your crust about 5 minutes before adding the toppings. This will ensure your crust cooks through in about the same time that the cheese melts. With a pizza stone, there is no need to par-bake.
How to Store Pizza Dough:
- Pizza dough can be made ahead and refrigerated up to 2 days. After dividing the dough, wrap tightly with plastic wrap and refrigerate until ready to bake.
- Remove from refrigerator and knead out the air bubbles. Rest for about 5 minutes and roll out on a lightly floured surface into desired shape.
Nutrition
Serving: 1g | Calories: 20kcal | Carbohydrates: 3g | Fat: 1g | Sodium: 68mg