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Homemade Pizza Dough

Homemade Pizza Dough
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This Homemade Pizza Dough recipe delivers restaurant-quality pizza crust with a perfectly soft, airy interior and a satisfyingly crispy exterior. Made using simple pantry staples, it’s easy to prepare for both beginners and seasoned pizza lovers. Versatile enough for thin or thick crusts, customizable with herbs or whole wheat, and cost-effective, this recipe transforms your kitchen into a pizzeria everyone will love.

Ingredients

Scale

Basic Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ¼ cups warm water (about 110°F)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1 ½ tsp salt

Optional Variations

  • Substitute half the all-purpose flour with whole wheat flour for a nuttier crust
  • Add 1–2 cloves finely minced garlic and 1 tsp dried Italian herbs for herbaceous flavor
  • Use gluten-free flour blend with xanthan gum for gluten-free dough
  • Incorporate ¼ cup grated parmesan or mozzarella cheese into the dough
  • Add a pinch of chili flakes and 1 tsp honey for sweet and spicy notes

Instructions

  1. Activate the Yeast: Dissolve the active dry yeast and sugar in warm water (about 110°F). Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix the Dough Ingredients: In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir until the dough starts to come together.
  3. Knead the Dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until the dough is smooth and elastic, developing gluten for structure.
  4. First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours or until doubled in size.
  5. Shape the Dough: Gently punch down the dough to release air bubbles. Divide it if making multiple pizzas. Shape into your desired round or rectangular form on a floured surface.
  6. Second Rise (Optional but Recommended): Allow shaped dough to rest for 20–30 minutes to relax the gluten and improve stretchability before adding toppings.
  7. Bake Your Pizza: Preheat your oven to its highest setting (450–500°F). Add your favorite toppings and bake on a pizza stone or baking sheet for 10–15 minutes until crust is golden and crisp.

Notes

  • Use warm water to activate yeast but avoid water that is too hot to prevent killing the yeast.
  • Kneading is essential; don’t rush as gluten development dictates texture.
  • Allow sufficient rise time for airy dough.
  • For extra crispy crust, bake on a preheated pizza stone.
  • Keep toppings balanced to avoid sogginess.
  • Oil your hands while shaping to prevent sticking without adding excess flour.

Nutrition

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