Description

This Classic Pizza Dough recipe yields a soft, chewy crust perfect for homemade pizzas. Using simple pantry staples like all-purpose flour, active dry yeast, and olive oil, the dough is easy to prepare and requires a rising period to develop its flavor and texture. Ideal for both beginners and experienced cooks, it provides a versatile base for your favorite pizza toppings.

Ingredients

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Dry Ingredients

2 ¼ teaspoons active dry yeast (one 7g packet)
3 ½ cups all-purpose flour, sifted
1 teaspoon granulated sugar
1 teaspoon salt

Wet Ingredients

1 ¼ cups warm water (about 110°F/43°C)
2 tablespoons olive oil

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Instructions

Activate the yeast: Combine warm water, granulated sugar, and active dry yeast in a mixing bowl. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.
Prepare dry ingredients: In a separate large bowl, sift together the all-purpose flour and salt to ensure even distribution and eliminate lumps.
Combine wet and dry: Create a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil, then begin mixing with a spoon or your hands until a rough dough forms.
Knead the dough: Transfer the dough to a floured surface and knead it for 8–10 minutes. Work the dough until it becomes smooth, elastic, and slightly tacky but not sticky.
First rise: Lightly oil a large bowl and place the dough inside. Cover it with a clean kitchen towel or plastic wrap and place it in a warm spot. Let it rise for 1–2 hours until it has doubled in size.
Prepare for shaping: Punch down the risen dough to release air bubbles, knead briefly to redistribute yeast and gluten, and then divide it if making multiple pizzas. Roll out each portion to your desired thickness for pizza crust.

Notes

Ensure the water is warm, not hot, to avoid killing the yeast.
You can substitute bread flour for a chewier crust.
Allowing the dough to rise longer (up to 24 hours in the fridge) can enhance flavor.
If you prefer a thinner crust, roll the dough out more thinly before baking.
After shaping, let the dough rest for 10 minutes before adding toppings to prevent shrinkage during baking.