The Best Pizza Dough Recipe

The Best Pizza Dough Recipe (Easy & One-Bowl)

This recipe makes a delicious pizza crust that’s crispy on the outside and chewy on the inside, all with just a few simple ingredients and minimal effort.

Ingredients:

• 3 cups all-purpose flour (or bread flour, for a chewier crust)
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1 cup warm water (105°F to 115°F)

Cooking Guide:

1. Proof the yeast: In a large bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5-10 minutes, until it becomes foamy and bubbly. This activates the yeast.
2. Mix the dough: Add the olive oil and salt to the yeast mixture. Then, gradually add the flour, one cup at a time, using a spoon or dough whisk to mix until a shaggy dough forms.
3. Knead the dough: Lightly flour a clean surface and transfer the dough there. Knead the dough for a few minutes, just until it comes together and forms a smooth, elastic ball. You may need to add a little more flour if the dough is too sticky. (Tip: If you have a stand mixer, use the dough hook attachment to knead the dough for a couple of minutes on low speed.)
4. First rise: Place the dough ball in a lightly oiled bowl, turning it to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 30 minutes to 1 hour, or until doubled in size.
5. Shape and bake: Preheat your oven to 450°F (230°C). Lightly grease a pizza pan or baking sheet. Punch down the dough and transfer it to the prepared pan. Gently stretch or roll the dough into a 12-inch circle (or your desired size). Add your favorite pizza sauce and toppings. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Tips:

• Fresh is best: Use fresh, active yeast for the best results. Expired yeast won’t activate properly and your dough won’t rise.
• Warm water matters: The water temperature should be lukewarm, between 105°F and 115°F. Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it.
• Don’t over-knead: Knead the dough just until it comes together. Over-kneading can make the crust tough.
• Second rise (optional): For an even airier crust, you can let the dough rise again after shaping it for another 15-30 minutes.
• Freeze the dough: This dough recipe freezes well. Once the first rise is complete, divide the dough in half, wrap each half tightly in plastic wrap, and freeze for up to 3 months. Thaw the dough in the refrigerator overnight before using.
• Get creative with toppings!: This recipe is a great base for any type of pizza. Get creative with your favorite toppings and enjoy!