Deep-dish or thin-crust; I don’t judge a pizza. I love making pizzas at home since you can customize them however you want and use toppings that they might not have even at the fancy, artisan pizza restaurant. This is a super simple pizza dough recipe that requires very few ingredients and very little hands-on time. If you don’t want to mix the dough by hand, you can use a stand mixer to make it even easier.
This pizza dough can be stretched out to make pizzas, breadsticks, and even garlic knots. Try some of my favorite pizza topping combinations:
- Pesto, goat cheese, broccoli
- Red sauce, spicy sausage, mushrooms, shredded mozzarella
- Olive oil, fresh mozzarella, prosciutto, arugula, balsamic glaze
Ingredients
Flour – I’ve always used all-purpose flour for this pizza dough recipe for it to be as easy as possible. If you want to use whole-wheat flour, I wouldn’t substitute more than 1/4 of the total amount of flour for whole-wheat. Whole-wheat flour can cause the dough to be come really dry.
Yeast – I use active dry yeast. You can use instant yeast too and you don’t have to wait for the mix to bloom.
Salt – You need to add salt to the dough or else it’ll taste like dirt. Feel free to add any other spices or herbs at this point too like oregano, rosemary, garlic, onion powder, or even herbs de Provence.
Sweetener – Some sweetener helps give the yeast something to eat so that the dough can rise. Depending on what I have on hand, I’ll switch between honey, agave, or white sugar.
Pizza Dough
Equipment
- 1 Stand mixer optional
Ingredients
- 800 grams all-purpose flour
- 500 grams lukewarm water
- 4 grams yeast
- 16 grams salt
- 8 grams sweetener
- 12 mL olive oil a generous drizzle
Instructions
- Mix together warm water, yeast, and sweetener. Set aside for a moment for the yeast to bloom. Yeast will get cloudy and foamy. If using instant yeast, you do not need to wait for the mixture to bloom.
- Add flour and salt. Mix by hand or use a stand mixer with the dough hook attachment.
- Once the mix has come together, add a generous drizzle of oil while the mixer is running.
- Once combined into one ball around he dough hook or dough comes together and is smooth, remove the bowl from the mixer.
- Cover and let proof in the refrigerator 24 hours.
- After 24 hours, separate into 2 or 4 balls, depending on size pizza you are planning on making.
- Stretch dough and add toppings! Freeze any extra dough you have left.
- Bake your pizza on a pizza pan or on a sheet of parchment in the oven at 450F for ~10-15 minutes until bottom is set and cheese is gooey.
Oven’s on so might as well make a side like Honey Balsamic Roasted Brussels sprouts.
Sweet pie? Try a topless one. Peach Galette.