Homemade Pizza Dough
Follow this recipe for a an easy to make pizza dough that can be used for pizza, calzones, strombolis, and/or garlic knot rolls!
Ingredients
- 1 1/3 cups Warm water approximately 105*F / 40*C
- 2 1/4 tsp Instant yeast
- 1 tbsp Sugar
- 2 tbsp Olive oil
- 3/4 tsp Salt
- 1/2 tsp Garlic powder
- 3 1/2 cups Flour
Instructions
- Whisk the warm water, yeast, and sugar together in a bowl. Cover and allow to rest for about 5 minutes to activate the yeast.
- Add the olive oil, salt, garlic powder, and half of the flour. Mix to combine and then add the remaining flour. If using a mixer, beat on low speed using the dough hook or paddle for 2 minutes. If just mixing in a bowl, use a wooden spoon or your hands to combine the dough.
- Turn the mixed dough out onto a lightly floured surface and knead it for 3 to 4 minutes. After kneading, the dough will feel a little soft and should slowly spring back when poked with a finger. If it doesn't, keep kneading and then try again.
- Place the dough into a lightly greased bowl and turn to coat it with the oil. Cover the bowl and allow it to rest at room temperature for 1 to 2 hours or doubled in size.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough in half with each half making one 12" pizza. Using floured hands or a rolling pin, gently flatten the dough into the pizza shape desired. You can flatten into a traditional pizza disc shape or into the size and shape of the pan being used to cook it in. For a free formed pizza, use your hand to shape the dough into a 12" circle, lifting and pinching the edge of the dough up to create a lip around the edges. Then place onto a cookie sheet or directly onto a baker's pizza peel that has been dusted with cornmeal.
- Cove the shaped dough lightly with plastic wrap or a clean kitchen towel and allow it to rest for 10 minutes while you prepare your pizza toppings. The variety of cheeses and toppings that you can put onto your pizza is endless.
- To prevent the sauce and/or fillings from making your pizza crust soggy, brush the top lightly with olive oil before topping. Use your fingers to push indents into the dough surface as well to prevent bubbling. Then sauce and top your pizza and bake in a preheated 450*F oven until done. Cooking times will vary depending on the size of your pizza and the amount of toppings, but generally 15 to 20 minutes.
- Freezing Instructions: This recipe yields about 2 pounds of dough, enough for two 12" pizza, or 16 garlic knot rolls. After the pizza dough rises, you can cut it into 2 balls and then put them into individual zipped-lock bags after lightly coating them with olive oil or nonstick spray.
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