Making pizza dough at home doesn't have to be intimidating! You can create a delicious foundation for your favorite pizza toppings with just a handful of ingredients and minimal effort. Simply combine warm water, yeast, and sugar to activate the yeast, then stir in olive oil, salt, and flour. Knead the dough until smooth and elastic, then set it aside and let it rise until it's doubled in size. Shape it, let it rest again, and BOOM! You're ready to preheat your oven to 475°F, top your pizza, and unleash your inner pizzaiolo.
Tips For Making The Best Pizza Dough
Remember, pizza dough is a living, breathing thing, and treating it with respect and a little know-how is the key to unlocking its full potential.
Flour Power: Don't underestimate the magic of good flour. I use a blend of high-protein bread flour ( the gluten powerhouse that forms the backbone of a chewy, airy crust) and all-purpose flour to give it some crispiness.
H2-Oh Yeah: Water is the lifeblood of your dough. Use lukewarm water, not hot, as it can kill the yeast. Aim for slightly cooler temperatures in warmer climates and vice versa.
The Salt of the Earth: Salt is your dough's best friend. It enhances flavor, strengthens gluten development, and controls yeast activity. Don't skip it!
Oil is Gold: A drizzle of olive oil adds richness and prevents the dough from drying out. But remember, a little goes a long way. Too much oil can make your dough greasy and inhibit rising.
Embrace the Knead: Kneading develops the gluten, creating a robust, elastic dough that can hold its shape. But don't be a dough bully! Knead gently for a few minutes until smooth and elastic, then trust the magic of resting to do the rest.
The Rise and Shine: Patience is key! Let your dough rise in a warm, draft-free environment. A gentle rise over an extended period (think hours, not minutes) leads to superior flavor and texture. A cold fermentation in the fridge overnight can work wonders, too, adding depth and complexity.
Let Your Dough Breathe: Once shaped, don't rush to top it. Let the dough rest for another 30 minutes or so. This allows it to relax, making it easier to stretch and preventing it from shrinking back in the oven.
With these tips and a little practice, you'll be a pizza-making maestro in no time! Now go forth, experiment, and create pizzas worthy of the finest trattorias!
Easy Pizza Dough Recipe
Ingredients
1 cup lukewarm water
½ tablespoon granulated sugar
2 1/4 teaspoon active dry yeast (1 packet)
2 cups bread flour
1 cup all-purpose flour
3/4 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 tablespoon cornmeal
Directions
In a small mixing bowl, add water and sugar. Stir until the sugar is dissolved. Add the yeast. Cover the bowl and give it five minutes to activate the yeast.
In the meantime, fit a stand mixer with the dough attachment. Add the bread flour, all-purpose flour, and salt to the bowl. Mix to combine.
Pour the yeast mixture into the flour. Add the olive oil.
Knead on low speed for approximately 3 minutes. Cover the bowl and let the dough rest for ten minutes. Knead again for 3 minutes.
Shape the dough into a ball. Brush a little oil into the stand mixer bowl and add the dough back to the bowl. Cover with a damp cloth. Let the dough rise for 3 hours at room temperature.
Shape the dough. Scatter cornmeal on a sheet pan and transfer the dough to the pan. Let it rest for 30 minutes. Top with your favorite toppings and bake until the crust is golden and crispy.
