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 for 5 minutes.
2. Add the flour, olive oil and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the bowl sides.
3. Knead for 5 full minutes, by machine or by hand on a lightly floured surface. Add flour only a teaspoon at a time if it gets too sticky. The dough should still feel a little soft and spring back slowly when poked. It is ready when a small golf-ball-sized piece can be stretched thin enough for light to pass through without tearing.
4. Lightly grease a large bowl, put in the dough and turn to coat. Cover and let it rise at room temperature for 60-90 minutes, until doubled in size.
5. Preheat the oven to 246°C (475°F) for at least 15-20 minutes. Lightly grease a baking sheet or pizza pan and dust it with cornmeal.
6. Punch the dough down and divide it in half. Freeze one half if not making two pizzas. Flatten one half on a lightly floured surface, then stretch it into a 12-inch circle about 1/2 inch thick. If it keeps shrinking, cover and rest for 5-10 minutes, then try again. Pinch the edges up to form a rim, and place on the prepared pan.
7. Cover and rest the dough while you prepare the toppings.
8. Press dents into the surface with your fingers. Brush with olive oil, sprinkle with minced garlic if using, spread 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella. Add any other toppings and bake for 13-15 minutes, until the crust is golden brown.
9. Slice and serve hot. Cover any leftovers tightly and refrigerate.

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

More recipes with

GarlicCheeseMozzarella cheeseCornmeal