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Perfect Pizza Dough

This is my go-to pizza dough whenever I want pizza in an hour. It's simple, it's pretty hard to mess up, and it's so fun to make. The best part about pizza dough is it's pretty forgiving, perfect for a beginner baker or as a project to try at home!
Prep Time:20 minutes
Cook Time:15 minutes
Resting Time:1 hour
Course: Appetizer, Main Course, Snack
Cuisine: Fusion, Italian
Keyword: dough, pizza, pizza dough
Servings: 2 pizza crusts

Ingredients

  • 500 grams all-purpose flour about 3 & 1/4 cups
  • 8 grams kosher salt a heaping teaspoon
  • 8 grams active dry yeast 2 & 1/4 tsp, or one packet
  • 338 grams water between 100°F and 110°F about 1 & 1/4 cup and 2 tbsp
  • 12 grams extra virgin olive oil 1 tbsp

Instructions

  • Whisk together the flour and salt. In a large bowl, pour in the yeast and half of the water. Let this sit until foamy, then add the flour mixture and the rest of the water. Use your hands or a wooden spoon to combine this into a shaggy dough.
  • Add the olive oil to the dough and knead it in.
  • Move the dough to a floured surface and knead for 7-10 minutes, or until the dough forms a tight, elastic ball. The dough should be very smooth and easy to work with. If you need to add a sprinkle of flour to your workspace during this process, feel free to do so, but use it sparingly!
  • Lightly oil a large bowl and add the dough to it. Cover the bowl and set it in a warm place to rise for 1 hour or until doubled in size.
  • After the dough has risen, punch it down and move it to a work surface.
  • Sprinkle a bit of flour in a line down the middle of the dough, and use a bench scraper to cut down that line to create two equal pizza dough balls. Now you can use these however you like!
  • When you are ready to bake your pizza dough, it will typically take 10 minutes in a 500°F oven for a Neapolitan style, or 14-15 minutes in at 450°F oven for a thicker crust.