🍞 Ingredients
(Makes 2 medium or 1 large pizza)
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2 ¼ tsp (1 packet / 7 g) active dry yeast
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¾ cup (180 ml) warm water (about 105–110°F / 40–43°C)
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2 cups (250 g) all-purpose flour (or bread flour for a chewier crust)
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1 tsp salt
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1 tsp sugar (optional, helps activate yeast)
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1 tbsp olive oil (plus more for coating)
🔧 Instructions
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Activate yeast:
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes, until it becomes foamy. -
Mix dough:
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir with a spoon or your hands until it starts to come together. -
Knead:
Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
(If using a stand mixer, knead with the dough hook for ~5 minutes.) -
First rise:
Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a damp towel.
Let it rise in a warm place for 1–1.5 hours, until doubled in size. -
Shape the dough:
Punch down the dough to release air. Roll or stretch it into your desired pizza shape — round or rectangular — about ¼ inch (0.5 cm) thick. -
Top and bake:
Add your favorite sauce, cheese, and toppings.
Bake at 475°F (245°C) on a pizza stone or baking sheet for 10–14 minutes, until the crust is golden and crisp.
🍕 Tips
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For extra flavor, replace part of the water with beer.
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Let the dough ferment overnight in the fridge for a more complex flavor.
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Brush the crust with olive oil or garlic butter before baking for a golden, tasty edge.
Would you like me to give you a Neapolitan-style (thin, chewy, and high-heat) version or an American-style pan pizza (thicker and softer) next?
