Make chewy, airy homemade pizza dough with just flour, water, yeast, salt and olive oil. Easy step-by-step recipe for two 12-inch crispy-bottom pizzas.
Prep Time
2 hours 15 minutes
Cook Time
10 minutes
Total Time
2 hours 25 minutes
Ingredients
-
500 grams bread flour (or all-purpose)
-
325 milliliters warm water (about 38°C / 100°F)
-
2 teaspoons instant dry yeast
-
2 teaspoons fine salt
-
2 tablespoons olive oil
-
1 teaspoons sugar
Instructions
- Activate the yeast: Stir 2 teaspoons instant dry yeast and 1 teaspoons sugar into 325 milliliters warm water (about 38°C / 100°F). Let it sit until foamy.
- Mix the dough: In a large bowl, combine 500 grams bread flour (or all-purpose) and 2 teaspoons fine salt. Pour in the yeast mixture and 2 tablespoons olive oil, then stir until a shaggy dough forms.
- Knead: Knead on a lightly floured surface until smooth, elastic and slightly tacky, about 9 minutes (or 5-6 minutes in a stand mixer with a dough hook).
- First rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size.
- Divide and shape: Punch down the dough, divide into 2 equal pieces, and shape each into a tight ball. Cover and rest.
- Stretch and bake: Preheat the oven to its highest setting (250-260°C / 480-500°F) with a baking stone or sheet inside. Stretch each ball by hand into a 12-inch round, add toppings, and bake 10 minutes until the crust is golden and the cheese is bubbling.
Notes
For deeper flavor, refrigerate the dough balls in oiled, covered containers for 24-72 hours after step 4, then bring to room temperature for an hour before stretching. Dough can also be frozen for up to 3 months. Avoid using a rolling pin, as it pushes out the air bubbles that give the crust its lift.
David
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