Description

This classic pizza dough recipe yields three 30cm (12 inch) pizzas with a crisp yet chewy crust, perfect for homemade pizza nights. Using bread or pizza flour combined with instant yeast, sugar, and olive oil, this dough offers a flavorful base that’s easy to prepare and bake to perfection. Customize your homemade pizza with your choice of sauce, cheese, and toppings.

Ingredients

Scale

Dough Ingredients

600g (4 cups) bread flour or pizza flour (or plain/all purpose flour)
2 tsp (6g) rapid rise or instant yeast
2.5 tsp (15g) kosher or cooking salt
4 tsp (20g) white sugar
4 tbsp extra virgin olive oil
330 ml (1 1/3 cups) warm tap water (approximately 330g)
1 tbsp extra flour (for dusting)
2 tsp extra olive oil (for coating dough)

Toppings per Pizza

130g (1 1/3 cups) freshly grated mozzarella cheese
1/4 cup pizza sauce
Toppings of choice (e.g., pepperoni, vegetables, herbs)

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Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, instant yeast, salt, and white sugar until evenly distributed. This ensures the yeast is well mixed and the dough flavors develop properly.
Add Wet Ingredients and Mix: Pour in the warm water and 4 tablespoons of extra virgin olive oil to the dry ingredients. Stir with a wooden spoon or dough hook until a rough dough forms, then begin kneading.
Knead the Dough: Knead the dough by hand on a floured surface or with a mixer fitted with a dough hook for about 10 minutes, until smooth, elastic, and slightly tacky. Add a little extra flour if necessary to prevent sticking but avoid adding too much to keep dough soft.
First Proof (Rise): Lightly oil a large bowl with the 2 teaspoons of extra olive oil. Place the kneaded dough inside, turning it to coat with oil. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Divide and Shape Dough: Once risen, punch down the dough to release air. Divide it into three equal portions. Shape each portion into a ball and place on a floured surface. Let rest for 10 minutes to relax the gluten for easier stretching.
Prepare and Bake Pizzas: Preheat your oven to 230°C (450°F). Stretch or roll out each dough ball into a 30cm (12 inch) circle. Place on a pizza peel or baking sheet sprinkled with flour or cornmeal to prevent sticking. Add pizza sauce, mozzarella, and desired toppings. Bake in the oven for 10 to 15 minutes until the crust is golden and cheese is bubbling and slightly browned. Remove and allow to cool for a few minutes before slicing and serving.

Notes

Note 1: Bread flour or pizza flour provides higher protein for better gluten development but all-purpose flour can be used for a softer crust.
Note 2: Rapid rise or instant yeast helps the dough to rise quicker compared to active dry yeast.
Note 3: Use kosher or cooking salt rather than fine table salt for better distribution and flavor.
Note 4: Warm water should be about 40°C (105°F) to activate the yeast without killing it.
Note 8: Freshly grated mozzarella melts better and provides authentic texture and flavor.
The dough can be refrigerated overnight after the first rise for enhanced flavor development if desired.