This Pizza Dough recipe is perfect for making pizzas, flatbread or bread sticks. This recipe will make two large pizzas or 4 small pizzas. Have a personal pizza making night at your house with your family and friends or make different flatbread for great party appetizers.
Making your own pizza dough is a lot more simple than you think. Let your Stand Mixer do the work. Takes a hour of your time and you can always freeze the dough or save it in your fridge covered for another day. I will usually let my dough rest in the fridge overnight but this is completely optional if you’re crunched for time.
Pizza Dough
21 October, 2012
: Makes 2 Pizzas
: 1 hr
: 15 min
: 1 hr 15 min
: Easy
Ingredients
- 1 package {1/4 oz} active dry yeast
- 1 cup Warm Water
- 1 teaspoon Sugar or Honey
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 2 ½ cups Flour, plus more for dusting
Directions
- Step 1 Preheat the oven to 375 degrees F.
- Step 2 In a medium bowl or your stand mixer attached with a dough hook, add yeast and sugar to the warm water, stir to dissolve yeast. Let sit for up to 10 minutes until foamy.
- Step 3 Add olive oil, salt and slowly start to incorporate the flour. Stir in 2 cups of flour until combined, dough should look wet and should be sticking to the sides of the bowl. Add the last ½ cup if the dough until the dough easily releases from the sides.
- Step 4 Place the dough on a floured work surface and knead the dough for 10 minutes. Add more flour if needed. The dough should be soft and look elastic at this point without sticking. Brush a bowl with olive oil and place the dough in the bowl, cover with plastic wrap. Let rise for one hour until doubled.
- Step 5 On a floured work surface. Cut dough into two portions, roll out into 18″x13″ rectangles for flatbread or roll dough into a circle for pizza. Brush pans with oil and place the dough in pans. Brush dough with olive oil. Top with your favorite toppings and bake for 15 minutes or until dough is golden. For crispy crust bake for another 5 minutes.
Savor and Enjoy!
This dough turned out amazing for calzones! I seem to mess up every chance I try to bake, but this time it actually worked out well….must have been your easy step-by-step directions! :) Would you recommend continuing to flour the surface while kneading? I wasn’t sure and kept adding flour, but found that the more I kneaded, the more elastic it became and I figured I didn’t need flour after awhile. Would the additional flour create a tougher dough?