Description
A simple, no-fuss pizza dough that delivers a crisp crust with a chewy interior—ideal for homemade pizzas anytime.
Ingredients
Units
Scale
- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 1/4 cups (300 ml) warm water (about 43 °C/110 °F)
- 2 tbsp olive oil
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit 5‑10 minutes until frothy.
- Whisk flour and salt in a large bowl. Make a well, add yeast mixture and olive oil.
- Stir until a shaggy dough forms. Turn out onto floured surface.
- Knead 8‑10 minutes until smooth and elastic, adding flour sparingly if sticky.
- Shape into a ball and place in an oiled bowl, turning to coat. Cover with plastic wrap or cloth.
- Let rise in a warm spot until doubled, 1‑1½ hours.
- Punch down dough and divide into 2 balls (for medium pizzas). Cover and let rest 10 minutes.
- Roll or stretch dough into rounds, top and bake at 250 °C (475 °F) for 10‑12 minutes or until crust is golden.
Notes
- For extra flavor, refrigerate dough overnight (up to 24 h) after the first rise.
- Want crispier? Use bread flour instead of all-purpose.
- Room temperature and humidity affect rise—longer cold fermentation gives more complex flavor.
- Freeze one dough ball after resting; thaw overnight in the fridge before using.
- Use semolina to dust surface for extra crunch and easier shaping.
Nutrition
- Serving Size: ½ pizza crust
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 130 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg