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!
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: dinner
Cuisine: American
Keyword: 10 minute dough, easy dough, easy pizza dough, pizza, pizza dough, quick pizza dough
Servings: 5 people
Author: Lama
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
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
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.
Calories: 649kcal | Carbohydrates: 56g | Protein: 28g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 71mg | Sodium: 1504mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 836IU | Vitamin C: 3mg | Calcium: 489mg | Iron: 4mg