Best Homemade Pizza Dough Recipe
This Homemade Pizza Dough Recipe presents a golden crust topped with sauce and a hot bubbling layer of cheese and sliced vegetables. You just stumbled upon your newest family favorite meal!
Servings: 5 people
Ingredients
- 1 ½ tablespoons instant or active dry yeast
- ½ tablespoon sugar
- ½ teaspoon salt
- 1 cup warm water 105-115F (40-46C) (see notes)
- 2 ½ cups all-purpose flour or bread flour
- 5 tablespoons olive oil
Toppings
- 1 cup pasta sauce
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 (8 oz) cans mushrooms drained
- 2 (6 oz) cans black olives
- 4 cups mozzarella cheese shredded
Instructions
- In a medium bowl add the yeast, sugar, salt and warm water (please see notes below). Mix and allow to sit so yeast can activate for 10 minutes
- Add in only 2 cups of flour and mix using a wooden spoon or hands. Gradually add in the rest of the flour as you’re kneading (remaining 1/2 cup of flour) as needed.
- Gradually add in the olive oil as you continue kneading and smooth dough has formed. It should be sticky but manageable.
- Tuck it in to form a ball and using the dough collect any remaining flour or oil stuck around the bowl
- Cover the dough with a kitchen towel set aside for 1/2 an hour or until it has doubled in size
- Preheat oven to 450°F
- Gently deflate the dough
- Then roll out the dough depending on the shape you desire to make, using your hands or a rolling pin. The recipe yields a large rectangular pizza, baked in a 18” x 26” baking sheet like the one pictured in the blog that feeds 5-6 people.
- Place the dough on a prepared baking sheet with oiled parchment paper
- Using a spoon or spatula spread one cup of pasta sauce all over the spread dough. After doing so season by sprinkling over the sauce garlic powder, oregano and salt
- Evenly sprinkle the shredded mozzarella cheese following by your favorite toppings
- Bake pizza for 13-15 minutes then broil on high for 1-2 minutes oriental toppings are golden brown
Notes
Tips for Perfect Results!
- Water should be hot with temperature ranging between 105-115F (40-46C) so that yeast activates. I always use hot tap water and work perfectly.
- Left over dough? Deflate the dough and wrap tightly so it doesn’t dry out. A zip lock back with all the air released works well. Refrigerate for 3 days maximum or up to 1 month in freezer.
- You can proof the yeast with the water and sugar first and let the mixture sit for 10 minutes to activate like I do, or you can mix it right into the dough which will work just the same.