Ingredients (makes 2 medium pizzas)
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2 ¼ tsp (1 packet) active dry yeast
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1 ½ cups warm water (about 105–110°F / 40–43°C)
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3 ½ to 4 cups all-purpose flour
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2 tbsp olive oil
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1 ½ tsp salt
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1 tsp sugar
Instructions
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Activate the yeast:
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In a small bowl, mix warm water, sugar, and yeast.
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Let sit for 5–10 minutes until foamy.
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Mix the dough:
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In a large bowl, combine 3 ½ cups flour and salt.
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Add yeast mixture and olive oil.
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Stir until a rough dough forms.
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Knead:
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Turn dough onto a floured surface and knead for 8–10 minutes, adding more flour as needed until smooth and elastic.
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Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
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First rise:
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Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
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Let rise in a warm place for 1–2 hours, until doubled in size.
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Shape the dough:
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Punch down dough and divide into two portions.
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Roll or stretch each into a pizza round.
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Add toppings and bake:
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Preheat oven to 475°F (245°C) with a pizza stone if available.
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Add sauce, cheese, and toppings.
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Bake 12–15 minutes, until crust is golden and cheese is bubbly.
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✅ Tips:
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For a crispier crust, pre-bake the dough 3–5 minutes before adding toppings.
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Dough can be refrigerated for up to 2 days or frozen for up to 3 months.
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Let cold dough come to room temperature before shaping.
If you want, I can also give a quick 30-minute pizza dough recipe that doesn’t require long rising time. That one is perfect for last-minute pizza cravings. Do you want me to do that?
