The Best Pizza Dough Recipe
This pizza dough recipe yields a perfectly textured crust that is crispy on the outside and soft on the inside. Ideal for making delicious homemade pizzas with your favorite toppings!
Ingredients
- 4 cups all-purpose flour about 500 g
- 1 ¾ teaspoons active dry yeast about 5.5 g
- 1 ⅛ cups warm water about 275 ml
- 2 ½ tablespoons sunflower oil about 38 g
- 1 ½ teaspoons salt about 8 g
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until slightly frothy.
- Mix Dry Ingredients: Place the flour in a large bowl.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour and pour in the yeast mixture and sunflower oil. Stir until the dough starts to come together.
- Add Salt and Knead: Add the salt to the dough. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the Dough: Punch down the dough to release air. Turn it out onto a floured surface and divide into 4 equal pieces. Roll or stretch each piece to your desired thickness.
- Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
- Assemble and Bake: Add your favorite toppings to the dough. Bake on a pizza stone or baking sheet for 6-8 minutes, or until the crust is golden and crispy. If the pizza is thicker, it may need up to 10 minutes.
Notes
- Yeast Activation: Make sure the water is warm, not hot, to activate the yeast properly.
- Kneading: Knead the dough thoroughly for the best texture.
- Preheat Oven: Ensure the oven is fully preheated for a crispy crust.
- Storage: If you have leftover dough, store it in the refrigerator for up to 3 days or freeze for up to 3 months. Let it come to room temperature before using.
Tried this recipe?Let us know how it was!