Homemade Pizza Dough

This easy pizza dough recipe calls for simple ingredients and yields a delicious crust. Add your favorite sauce and toppings and enjoy.

Course Dinner, Main Course

Cuisine American

Keyword homemade pizza, homemade pizza dough, pizza, quick and easy pizza dough

Prep Time 20

Cook Time 20

Rise Time 1

Total Time 1 40

Servings slices

Calories 325kcal

Equipment

Ingredients

2 1/4 tsp Active Dry Yeast Quick-Rise or Pizza dough Yeast. If using the packetts, it's equals 1 packett.
2 TBSP Brown Sugar
1 c Hot Water (110°F degrees)
3 TBSP Olive Oil Virgin
1 tsp Salt
2 1/2 c All-purpose Flour

Instructions

If you are using active yeast, follow these instructions to "bloom" it in water to create a sponge. If you are using instant yeast, you can skip this part and add yeast directly to the mixture.
For Active Yeast: In a glass measuring cup, add 1 c Hot Water (110°F - 120°F). Heat in the microwave for 1 minute. Be careful when removing the water, it could splash out. With a candy thermometer, test the water temperature until it reaches (110°F - 120°F). If over 120°, let the water cool down a bit.) Add 2 TBSP Brown Sugar, 2 1/4 tsp Active Dry Yeast, and 1 Tablespoon flour. Cover with press-n-seal or cling wrap and set until foamy (10 - 15 minutes). This process is called making the sponge.
Combine the yeast mixture with olive oil, salt, and flour with a wooden spoon or a dough hook on a stand mixer. Knead by hand or using a mixer for 5-7 minutes until dough is smooth.
In a clean bowl greased with a little bit of olive oil, transfer the dough mixture and cover with a tea towel or plastic wrap.
Let the dough rest in a warm place for 45 - 60 minutes in a warm place. For the warm place, I preheat my oven for 30 seconds or microwave for 30 seconds, turn it off, then place the dough inside. Dough should double in size.
Once the dough has risen, lightly dust a cutting board or countertop with flour, punch dough down and cut dough into two equal parts. Work and stretch the dough to make a round shape about 10" or 12" circles.
At this point, you can continue to make the pizza or you can wrap the dough with press-n-seal and store it in the refrigerator or freezer (see storage options below).
Next, I take my Lodge cast-iron skillet and heat it up on the heating element and add some olive oil. When it gets hot, remove the pan from the heat and add the dough to the pan. The dough will sizzle and rise some more. The flip the dough allowing the other side to sizzle. Allowing the dough to sizzle in the hot pan will create a dough that has a crispy outside after baking.
Preheat your oven for 425°F.
Add sauce, favorite toppings, mozzarella, and parmesan cheese. I also like to add Italian seasoning (fresh basil, oregano, and parsley).
Bake at 425°F for 20-25 minutes. until the cheese on top is browned. Remove from stove and let cool before serving.

Notes

Nutritional Disclaimer:

All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by backtothebasicswithlaura.com is a courtesy and should be construed as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.

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Nutrition