The Best Pizza Dough Recipe

Ingredients

• 2–2⅓ cups (250–295 g) all-purpose flour or bread flour, divided
• 1 packet instant yeast (2¼ teaspoons)
• 1½ teaspoons sugar
• ¾ teaspoon salt
• ⅛–¼ teaspoon garlic powder and/or dried basil (optional)
• 2 tablespoons olive oil, plus more for the bowl and topping
• ¾ cup (175 mL) warm water (105–115°F / 40–46°C)

Instructions

1. Combine dry ingredients — In a large bowl, whisk together 1 cup (125 g) flour, instant yeast, sugar, and salt. Stir in garlic powder and dried basil now if using.
2. Add wet ingredients — Pour in the olive oil and warm water. Stir well with a wooden spoon.
3. Work in more flour — Gradually add another 1 cup (125 g) flour, plus up to ⅓ cup more as needed. Stir until the dough forms a cohesive, slightly sticky but manageable ball that pulls from the sides of the bowl.
4. Oil a rising bowl — Drizzle a clean large bowl generously with olive oil and brush it up the sides.
5. Transfer and rest — Flour your hands, form the dough into a ball, place it in the oiled bowl, and roll it around to coat. Cover tightly with plastic wrap and set in a warm place.
6. Rise — Let rise 30 minutes or until doubled. Preheat oven to 425°F (215°C) now so it's ready.
7. Shape — Gently deflate the dough, turn onto a lightly floured surface, and knead briefly (3–5 times) until smooth. Roll or stretch into a 12" circle.
8. Transfer and crust — Move to a parchment-lined pizza pan. Pinch or fold the edges to form a crust.
9. Oil and dock — Drizzle about 1 tablespoon olive oil over the top and brush the entire surface (crust included). Poke holes all over the center with a fork to prevent bubbling.
10. Top and bake — Add desired toppings and bake at 425°F for 13–15 minutes, or until toppings are golden. Slice and serve.

Notes

• Flour choice — All-purpose gives a softer crust; bread flour gives a crispier one.
• Yeast swap — Active dry yeast works at the same amount; many readers proof it first in the warm water before mixing.
• Water temperature — 105–115°F is ideal. Too hot kills the yeast.
• Flavor the crust — ¼ teaspoon garlic powder and/or dried basil in the dry mix adds depth.
• Make ahead — Let rise, deflate, wrap tightly, refrigerate up to several days, or freeze up to 1 month.
• Heavy toppings — Bake longer if you pile on lots of toppings.

Nutrition (per serving)

Tags: #recipe #baking #pizza #dough #yeast #italian #bread