Homemade Pizza Dough

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. In a stand mixer bowl with a dough hook or paddle, whisk the warm water (about 43°C / 110°F), sugar and yeast. Cover and rest 5 minutes.
2. Add the flour, olive oil and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides.
3. Keep beating for 5 more minutes (or knead by hand on a lightly floured surface for 5 minutes). If sticky, add 1 teaspoon flour at a time, using no more than needed. The dough should still feel a little soft and spring back slowly when poked. Windowpane test: stretch a golf-ball-sized piece thin enough for light to pass through without tearing; if it tears, keep kneading.
4. Grease a large bowl, add the dough and turn to coat. Cover and let rise at room temperature for 60–90 minutes until doubled.
5. Preheat the oven to 246°C (475°F) for at least 15–20 minutes. Grease a baking sheet or pizza pan and dust with cornmeal.
6. Punch down the dough and divide in half. Freeze one half if making one pizza.
7. Gently flatten a half on a lightly floured surface, then stretch into a 12-inch circle about 1/2 inch (about 1.25 cm) thick. If it shrinks back, cover and rest 5–10 minutes, then try again. Pinch the edges up to form a rim.
8. Cover lightly and rest a few minutes while you prepare toppings.
9. Press dents into the surface with your fingers. Brush with olive oil, sprinkle with minced garlic if using, spread 1/2 cup (125 g) pizza sauce, and top with 2 cups (227 g) shredded mozzarella, then add any extra toppings.
10. Bake 13–15 minutes until the crust is golden brown. Slice and serve hot; refrigerate leftovers covered.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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