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Easy From-Scratch Pizza Dough Recipe

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★★★★★

5 from 84 reviews

This easy from-scratch pizza dough recipe yields a soft, chewy crust perfect for homemade pizzas. With minimal ingredients and straightforward steps, including yeast activation, kneading, and rising, you can prepare a versatile dough that bakes into a golden, delicious base ready for your favorite toppings.

Ingredients

Scale

Dry Ingredients

  • 2–2 ⅓ cups all-purpose flour
  • 2 ¼ teaspoons instant yeast
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Wet Ingredients

  • 2 tablespoons olive oil, plus additional for brushing
  • ¾ cup warm water (about 110°F)

Instructions

  1. Activate the yeast: Combine the warm water, sugar, and instant yeast in a small bowl. Stir gently and let it sit for about 5 minutes, or until the mixture becomes foamy, indicating that the yeast is active.
  2. Mix the dough: In a stand mixer bowl, add 2 cups of all-purpose flour, salt, garlic powder, and onion powder. Pour in the yeast mixture and olive oil. Using the dough hook attachment, mix the ingredients on low speed until combined.
  3. Add flour as needed: Gradually incorporate the remaining flour (up to ⅓ cup) into the mixing bowl until the dough forms a soft, slightly tacky ball that is not sticky to the touch.
  4. Knead the dough: Continue mixing the dough with the dough hook for 5 to 7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  5. Let the dough rise: Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for about 45 minutes, or until the dough doubles in size.
  6. Shape and bake: Preheat your oven to 475°F (245°C). Roll or stretch the risen dough into your preferred pizza shape and thickness. Transfer to a pizza stone or baking sheet. Add your favorite sauce, cheese, and toppings. Bake for 12 to 15 minutes until the crust turns golden brown and the cheese is melted and bubbling. Brush the crust with a bit of olive oil if desired.

Notes

  • Ensure the water temperature is about 110°F to properly activate the yeast without killing it.
  • If the dough is too sticky, add flour in small increments until manageable but still soft.
  • Allowing the dough to rise in a warm, draft-free environment yields the best results.
  • This dough can be made ahead and refrigerated for up to 24 hours; bring to room temperature before shaping.
  • Use a pizza stone or preheated baking sheet for a crisper crust.

Keywords: pizza dough, homemade pizza, easy dough recipe, from scratch pizza crust, Italian pizza dough

Find it online: https://miarosetti.com/easy-from-scratch-pizza-dough-recipe/