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Perfect pizza dough

Author Larisha Campbell

Ingredients

  • 3 cups all-purpose flour divided into 3 parts
  • 2 1/4 tsp active dry yeast or 1 package
  • 1/2 teaspoon Salt
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil vegetable oil would also work
  • Extra flour for surface
  • Desired pizza toppings Don't skimp on the cheese
  • Optional: Italian seasoning or Garlic Powder to season dough

Instructions

  1. In medium sized bowl, mix 1 3/4 cups flour with the yeast and Salt. (If adding optional Italian seasoning or Garlic Powder, add it now)
  2. Add the warm water and oil.
  3. Beat with a whisk until a thick pancake like batter forms.
  4. Add 1 more cup of flour to the mixture and using a wooden spoon, stir together, enough so the mixture holds together by itself.
  5. Lightly flour a flat surface and with a little flour on your hand, remove the dough mixture from your bowl onto the surface.
  6. Knead in another 1/4 cup flour (may need to add up to 1/2 cup) stopping once the dough is lump free. Do not overwork your dough.
  7. **See tips below for thin crust**
  8. Place dough in a bowl and cover with a tea towel (or other kitchen towel that is large enough to cover bowl completely)
  9. Let the dough in the bowl sit, covered, for approximately 45 minutes.
  10. Heat the oven to 425 degrees.
  11. Lightly flour pizza stone or lightly greased baking sheet.
  12. Roll dough out onto floured surface.
  13. Place in oven for 8-12 minutes. Thin crust - 8 minutes, Thick crust - 10-12.
  14. Remove the dough from the oven and place desired toppings on top of the crust.
  15. Place back into the oven for an additional 8 minutes or until the cheese has completely melted and is bubbly.

Recipe Notes

1. Make sure you are adding warm water. This is what activates the yeast.
2. Do NOT overwork the dough. Each step should be just enough that you can move to the next one. This is especially important when you are kneading.
3. If you want to make a personal pizza size or very thin crust, you may cut the dough into two equal parts after kneading. You can make two pizzas this way or freeze half for later use.
4. You could technically use the dough after 20 minutes of rising, but it's really ideal to let it sit for at least 45 minutes, up to 2 hours.
5. Don't put a lot of sauce in the center of your dough or it will get soggy.