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Homemade Pizza Dough

Homemade Pizza Dough
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This Homemade Pizza Dough recipe guides you through making a soft, chewy, and golden-crisp crust from scratch using simple pantry ingredients. Ready in under an hour, it’s perfect for quick meals or family pizza nights, delivering restaurant-quality results with an easy, versatile base for all your favorite toppings.

Ingredients

Scale

Main Ingredients

  • 3 1/2 to 4 cups all-purpose flour
  • 1 1/2 cups warm water (105°F to 110°F)
  • 2 1/4 teaspoons instant yeast (one packet)
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil

Instructions

  1. Activate the Yeast: Mix the warm water and sugar in a bowl, then sprinkle the instant yeast on top. Let stand for about 5 minutes until frothy, indicating the yeast is active and ready to be used.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center to make adding the wet ingredients easier and more controlled.
  3. Mix Wet and Dry Ingredients: Pour the activated yeast mixture and olive oil into the flour well. Stir gently with a spoon until the mix forms a shaggy dough, then prepare to knead.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 7 to 10 minutes until smooth and slightly tacky, developing the gluten for the ideal chewy texture.
  5. Let the Dough Rise: Place the dough ball in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and keep it in a warm spot for about 45 minutes or until it has doubled in size.
  6. Shape and Prepare for Toppings: Punch down the risen dough to release air bubbles, roll it out to your desired thickness on a floured surface, and transfer it to your pizza pan or stone. Add your favorite toppings and bake.

Notes

  • Use warm water between 105°F to 110°F to activate the yeast efficiently without killing it.
  • Don’t skip kneading; it develops gluten which gives the dough its chewy texture.
  • Allow sufficient rising time for flavor and volume; rushing will affect texture.
  • Flour your surface lightly to prevent the dough from drying out and toughening the crust.
  • Adjust dough thickness to preference: thinner for crisp crust, thicker for soft and airy.
  • Store leftover dough in the refrigerator wrapped tightly for up to 3 days; bring to room temperature before using.
  • You can freeze dough balls coated lightly in oil and wrapped, for up to 3 months; thaw overnight in the fridge.
  • Reheat baked pizza slices in a hot skillet or oven to maintain crispness.

Nutrition

Find it online: https://emillycooks.com/homemade-pizza-dough/