Ingredients

Dough

• Warm Water: 1 1/3 cups (about 110°F)
• Active Dry Yeast: 2 1/4 tsp (1 packet)
• Sugar: 1 tbsp
• All-Purpose Flour: 3 1/2 cups
• Salt: 1 tsp
• Vegetable Oil: 1/4 cup (for the dough)

For Greasing the Pan

• Olive Oil or Vegetable Oil: 1-2 tbsp

Instructions

Step 1: Activate the Yeast

1. Warm the Water: Heat 1 1/3 cups of water to around 110°F. The water should be warm but not hot, as too much heat can kill the yeast.
2. Combine Yeast and Sugar: In a small bowl, mix the warm water, 1 tbsp of sugar, and 2 1/4 tsp of active dry yeast. Stir lightly.
3. Let it Rest: Allow the mixture to sit for 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.

Step 2: Prepare the Dough

4. Mix Dry Ingredients: In a large mixing bowl, combine 3 1/2 cups of all-purpose flour and 1 tsp of salt.
5. Add Wet Ingredients: Pour the yeast mixture and 1/4 cup of vegetable oil into the flour mixture.
6. Combine: Stir the ingredients until a rough dough forms. If it’s too sticky, add a little more flour, one tablespoon at a time, until it’s manageable.

Step 3: Knead the Dough

7. Knead by Hand or Machine: Transfer the dough to a lightly floured surface and knead by hand for about 8-10 minutes, or use a stand mixer with a dough hook on low speed for 5-6 minutes. The dough should become smooth, elastic, and slightly tacky to the touch.
8. Form into a Ball: Shape the dough into a ball.

Step 4: First Rise

9. Grease a Bowl: Lightly grease a clean bowl with a little olive oil or vegetable oil.
10. Place Dough in Bowl: Place the dough in the bowl, turning it once to coat it with oil.
11. Cover and Let Rise: Cover the bowl with a clean towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Step 5: Shape the Dough

12. Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.
13. Punch Down the Dough: Gently punch down the dough to release any air bubbles.
14. Divide and Roll Out: If making two pizzas, divide the dough in half. Roll out each portion on a floured surface to your desired thickness. For a thicker crust, roll the dough to about 1/2-inch thickness; for a thin crust, roll it out thinner.

Step 6: Add Toppings and Bake

15. Transfer to Baking Surface: Place the rolled dough on a greased pizza pan or a pizza peel dusted with flour (if using a pizza stone).
16. Add Toppings: Top with your favorite sauce, cheese, and toppings.
17. Bake: Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
18. Cool and Serve: Let the pizza cool for a couple of minutes before slicing. Enjoy your homemade pizza with a crispy, chewy crust!

Nutrition Facts (Per Serving, Approximately)

• Calories: 190
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 160mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 4g

(Note: Nutritional values will vary depending on the toppings you choose.)

Frequently Asked Questions (FAQs)

1. Can I make this dough in advance?

Yes, you can prepare the dough up to 24 hours in advance. Store it in the refrigerator after the first rise. Let it come to room temperature for about 30 minutes before rolling it out.

2. Can I freeze the pizza dough?

Absolutely! After the first rise, punch down the dough, divide it into portions, and wrap each portion in plastic wrap. Place the wrapped dough in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then let it come to room temperature before using.

3. What if I don’t have a pizza stone?

No problem! You can use a regular baking sheet or pizza pan. Just make sure to preheat the pan in the oven before placing the dough on it for a crisper crust.

4. Why didn’t my dough rise?

There could be several reasons. Ensure your yeast is fresh, the water temperature is around 110°F, and the dough is placed in a warm environment for rising. Old yeast or too-hot water can prevent proper rising.

5. Can I add herbs or seasoning to the dough?

Yes! Adding dried herbs like oregano, basil, or garlic powder to the flour mixture can add extra flavor to the dough.

Tips for Making the Perfect Pizza Dough

1. Use Warm Water: Ensure the water is warm but not hot. The ideal temperature is around 110°F; too much heat can kill the yeast, preventing the dough from rising.
2. Knead Properly: Kneading develops gluten in the dough, giving it the ideal structure for a chewy texture. When the dough is smooth and elastic, it’s ready to rise.
3. Rising Environment: Find a warm, draft-free spot for the dough to rise. If your kitchen is cool, you can place the bowl in an oven with the light on or near a stove to speed up the process.
4. Roll Out on Cornmeal (Optional): For an added layer of texture, roll the dough on a surface dusted with cornmeal. This gives the crust a little extra crunch.
5. Customize Thickness: Experiment with thickness to suit your taste. A thinner roll will yield a crispier crust, while a thicker roll will be more bread-like and chewy.

Storage Tips

• Refrigeration: Store leftover baked pizza in the refrigerator for up to 3 days. Reheat slices in an oven or toaster oven to restore crispness.
• Freezing Dough: Freeze extra portions of dough after the first rise for quick future pizzas. Make sure to wrap tightly to avoid freezer burn.
• Freezing Baked Pizza: You can also freeze baked pizza slices. Wrap each slice in plastic wrap, place in a freezer-safe bag, and freeze for up to 1 month. Reheat directly from frozen in the oven for best results.

Conclusion

Making pizza dough from scratch brings an incredible level of freshness and quality to your pizza nights. This recipe is simple, versatile, and easily adjustable to fit your preferences, whether you like your crust thick, thin, chewy, or crispy. With just a few pantry staples and some basic kitchen techniques, you can create a dough that’s both reliable and delicious. Plus, once you master the basics, you’ll have the freedom to experiment with flavors, thicknesses, and toppings to create a pizza that’s uniquely yours. This homemade pizza dough recipe is the key to a restaurant-quality pizza experience in the comfort of your own kitchen. Happy baking!