Pizza Dough Recipe
The best and easiest recipe for pizza dough is this one. This pizza crust just needs six ingredients, no special flour, only three seconds of kneading, and only 30 minutes to rise. I’ve given directions for using all-purpose or bread flour.
What is the best flour for making homemade pizza dough?
It’s likely that many pizza-making experts will say that bread flour is the greatest ingredient for handmade pizza. However, I hardly ever have any flour other than all-purpose flour in my cupboard. So while I was developing this recipe. I first and foremost made sure that it was a perfect fit for plain old all-purpose flour.
We consumed a lot of pizza last week. So I did make a point to test this recipe using bread flour as well, and it turns out great both ways. The main distinction, in my opinion, is that using bread flour results in a crispier crust for my pizza dough while using all-purpose flour results in a softer one.
How do you stretch out pizza dough?
You have two options: a rolling pin or your hands. You can spin your dough like an Italian pizza artist if you’re particularly competent. But I’m not sure I could instruct you on how to accomplish it.
I like to form the dough into a circle using a rolling pin. Alternatively, you can stretch and flatten the dough with your hands until it is the required breadth.
Then, generously coat the pizza’s surface with olive oil, fold the sides over or squeeze the edges to create a crust. Then make holes in the dough’s middle with a fork to prevent any bubbles from forming as it bakes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Rising Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings (makes one 10-12″ pizza)
Calories: 113kcal
Ingredients
- 2-2 ⅓ cups all-purpose flour OR bread flour divided (250-295g)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional