Home made pizza dough is something I make so often, I don’t even need to measure the ingredients anymore. There are a lot of things I would buy ready made if I’m short on time, but pizza dough is never one of them! What’s better than knowing that you are personally responsible for the delicious aroma wafting through your house? Nothing. Also, it opens doors to so many other recipes like Cheesy Garlic Bread Sticks, Chicken Tikka Pizza and Fajita Pizza to name a few.
Here’s what you’ll need:
2 cups water
3 tsp dry active yeast
1.5 tsp sugar
3 Tblspn olive oil
1 tsp salt
4.5 cups of flour(you may need a little more)
cornmeal for dusting
Add the yeast to the water along with the sugar. Then add 4 cups of flour, reserving the 1/2 cup for later, along with the eggs, olive oil, and add the salt last. Mix using the dough attachment until a dough is formed. Once the dough is formed add the remaining 1/2 cup flour if the dough is too sticky. I’ve noticed that different flour brands yield different results, so always keep some extra flour just in case you may need it. The dough should be soft, but not too sticky to handle. Knead for another 3-4 minutes, then cover the dough and let it rise for at least 90 minutes, longer if it’s winter (it takes the yeast longer to do it’s thing when it’s cold) If you are kneading by hand, knead the dough for ten minutes, until it is slightly smoother, using the 1/2 cup dough to flour your surface.
Once the dough has doubled, oil your hands to prevent sticking, and portion the dough out. You can make 3 medium pizzas or two large ones with this recipe. Roll the dough out to about 1/3 inch high. Dust some cornmeal onto your baking tray, that helps with the texture. Top off with your choice of sauce, cheese and toppings. Bake at 420 F for about 15-20 minutes, or until the dough is golden brown around the crust and the cheese is a light golden brown.
This dough is great for thin crust pizzas as well. Just roll it out as thin as you can. A tip for getting it thinner is to let it rest for a few minutes between rolling. Once the dough relaxes a bit it’ easier to roll it out.
For pan pizzas, greasing your pizza tray with oil helps give it that restaurant style crust.
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