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Homemade Pizza Dough

Ingredients

  • 1 1/2 cups warm water 105-115 degrees
  • 1 tablespoon of active dry yeast you can also use instant for a quicker rise
  • 1 tablespoon . sugar
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 3 and 1/2 cups unbleached all-purpose flour plus more as needed
  • Olive oil/coconut oil
  • Garlic salt
  • Farina optional

Instructions

  1. In the bowl of your stand mixer, stir in water, sugar and yeast. Let sit for 10 minutes. Yeast should be dissolved and foamy.
  2. Add olive oil, salt, and 1 ½ cups flour and mix until combined with your dough hook attachment.
  3. Gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. I like to add 1/4 cup at a time. You want the dough to barely sticks to your fingers.
  4. Once dough has pulled away from the bowl, knead in mixer on medium-low speed for 5 additional minutes.
  5. Shape the dough into a ball and place back into your large mixing bowl that has been coated lightly with olive oil or coconut oil (I like the sweetness the coconut oil gives). Turn dough over in the bowl to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size. This can take anywhere from 1-2 hours.
  6. After dough has doubled, remove from bowl and deflate. Divide dough into two equal rounds and cover with a towel or plastic wrap for 15 minutes. You can freeze one of the rounds at this point if you only want to make one 12" pizza or freeze them both for later. I love making dough ahead.
  7. If you are ready to bake your pizza, you can sprinkle the Farina on your baking sheet or pizza stone now.
  8. After dough has been resting 15 minutes, roll each round out onto a lightly floured surface or parchment paper into a 12-inch round circle. (You can go larger for a thinner crust)
  9. Transfer pizza dough to your baking sheet or pizza stone then shape edges to create a rimmed crust. I actually like to bake my pizza on parchment paper, even when I bake it on a pizza stone so you can totally leave it on the same parchment paper that you rolled it out on if you like.
  10. Lightly brush the top of the crust (including the edges) with olive oil and sprinkle with garlic salt. Prick several holes in the crust using a fork.
  11. Bake for about 12 minutes at 475F degrees with favorite toppings until cheese is golden. If baking both at the same time, just alternate half way so one crust doesn't get crispier than the other. ENJOY!