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Sonia Romano

Easy Homemade Pizza Dough for Beginners

A soft, chewy and foolproof homemade pizza dough recipe that anyone can make using simple pantry ingredients in just 30 minutes of active time
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 1 hour
Servings: 2
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3½ cups all purpose flour plus extra for dusting
  • 1 packet instant yeast 2¼ teaspoon
  • 1 teaspoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1¼ cups warm water 105-110 °F (40 -43) °C
  • 2 tbsp olive oil extra virgin olive oil

Method
 

  1. Step 1: Pour your warm water into your large mixing bowl. Add the sugar then sprinkle in the yeast. Give everything a gentle stir and let it sit for 5-10 minutes until foamy and active
  2. Step 2: Add your olive oil and salt to the yeast mixture. Gradually add your flour one cup at a time, stirring well after each addition until a rough dough ball forms
  3. Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, soft and slightly stretchy. Resist adding too much flour - a slightly sticky dough makes better pizza
  4. Step 4: Place the dough in a lightly oiled bowl, turn once to coat, cover with a kitchen towel and let rise in a warm place for 1 hour until doubled in size
  5. Step 5: Preheat your oven to 475°F(245°C) about 20 minutes before the dough finishes rising. A hot oven is essential for a crispy crust
  6. Step 6: Punch down the risen dough and divide into 2 equal portions. Roll or stretch each into a 10-12 inch circle
  7. Step 7: Add a thin layer of pizza sauce, cheese and your favorite toppings.. Remember - less is more for the best results
  8. Step 8: Bake for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbling with beautiful golden spots
  9. Step 9: Let the pizza rest for 2-3minutes before slicing. Finish with Parmesan, a drizzle of olive oil and cracked black pepper.. Serve immediately

Notes

  • Freeze extra dough for up to 3 months - wrap tightly in plastic wrap
    Refrigerate dough overnight for a deeper, more complex flavor - take it out 30 minutes before shaping
  • Always check that your yeast is fresh before starting - expired yeast is the most common reason dough fails to rise  
  • Water temperature 105-110°F is critical - too hot kills the yeast, too cold won't activate it  
  • Tip 1: Use a kitchen scale for the flour if you have one - it gives more consistent results than measuring cups Tip 2: If your kitchen is cold, place the rising dough in your oven with just the oven light on for gentle warmth Tip 3: Brush the crust edges with olive oil before baking for an extra golden, crispy finish
    A slightly sticky dough always makes better pizza than an overly floured, dry dough