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The Best Pizza Dough Recipe

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★★★★★

4.8 from 106 reviews

This is the best pizza dough recipe that yields a perfectly elastic, flavorful crust with a light chew and golden finish. It uses instant yeast for quick rising and a simple combination of pantry staples like flour, olive oil, and warm water. Ideal for homemade pizzas baked at high temperature, it is easy to prepare and customizable with optional herbs. The dough rises quickly and bakes up beautifully with a crisp exterior and tender inside.

Ingredients

Scale

Dry Ingredients

  • 2–2 ⅓ cups all-purpose flour OR bread flour (250-295g), divided
  • 1 packet instant yeast (2 ¼ teaspoon)
  • 1 ½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅛–¼ teaspoon garlic powder (optional)
  • ⅛–¼ teaspoon dried basil leaves (optional)

Wet Ingredients

  • 2 Tablespoons olive oil (+ additional for brushing)
  • ¾ cup warm water (175ml)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine 1 cup (125g) of the flour, instant yeast, sugar, and salt. If you choose, add garlic powder and dried basil leaves to infuse extra flavor.
  2. Add Wet Ingredients: Pour in the olive oil and warm water. Stir using a wooden spoon very well to combine all ingredients.
  3. Incorporate Remaining Flour: Gradually add another 1 cup (125g) of flour and mix. Add additional flour by up to ⅓ cup as needed until a cohesive, elastic ball forms that pulls away from the bowl sides but remains slightly sticky.
  4. Prepare Bowl for Rising: Drizzle olive oil generously in a large, clean bowl. Use a pastry brush to coat the sides thoroughly.
  5. Shape Dough Ball: Lightly dust your hands with flour, form the dough into a round ball, and transfer it to the oiled bowl. Roll it around to coat fully with olive oil. Cover tightly with plastic wrap.
  6. First Rise: Place the dough in a warm spot and allow it to rise for about 30 minutes or until doubled in size. Meanwhile, preheat your oven to 425°F (215°C) if baking immediately.
  7. Deflate and Knead: Gently deflate the dough and transfer it to a lightly floured surface. Knead briefly for 3-5 times until smooth and elastic.
  8. Shape the Pizza Crust: Using your hands or a rolling pin, form the dough into a 12-inch circle.
  9. Prepare for Baking: Transfer the dough to a parchment-lined pizza pan. Pinch or fold the edges to create a crust border.
  10. Brush with Olive Oil: Drizzle about a tablespoon of olive oil over the dough and brush the entire surface, including the crust, evenly.
  11. Prevent Bubbling: Use a fork to poke holes all over the dough’s center to avoid bubbles during baking.
  12. Add Toppings and Bake: Add your desired toppings and bake in the preheated oven at 425°F (215°C) for 13-15 minutes, or until toppings are golden and crust is crisp. Slice and serve warm.

Notes

  • Use bread flour for a chewier crust and all-purpose for a slightly softer texture.
  • For best results, ensure water is warm but not hot (about 100-110°F / 37-43°C) to activate yeast effectively.
  • Optional: Incorporate garlic powder or dried basil for added aroma and taste.
  • If making pizza sauce, try a quick 5-minute recipe with crushed tomatoes, garlic, and Italian seasoning (see linked recipe on the source site).
  • This recipe can be doubled or halved as needed.
  • Allow dough to rise in a draft-free, warm location for optimal yeast activation.
  • Brushing olive oil on dough before baking enhances crust color and flavor.

Keywords: pizza dough, homemade pizza crust, easy pizza dough, fast pizza dough, pizza bread recipe

Find it online: https://miarosetti.com/the-best-pizza-dough-recipe/