Are you a newcomer to the world of homemade pizza making and looking for an easy recipe to make the perfect pizza crust? Well, you are in for a treat as this top-rated recipe is super easy to follow and guarantees to satisfy your taste buds. Forget about the store-bought crusts that lack the authentic taste and texture of homemade pizza crusts. With just a few ingredients, you can easily prepare the dough, shape it, and create the best pizza crust of your life. Not only that, but you will also learn some valuable storage tips to keep your dough fresh and ready to use whenever you crave a delicious homemade pizza.
Creating the perfect pizza dough is a true art, and this recipe makes it both easy and delightful. The combination of a few simple ingredients, some patience, and a touch of technique will reward you with a pizza crust that's far superior to anything you can buy at the store. The secret lies in the right balance of yeast, sugar, bread flour, olive oil, and salt. Plus, the handy tips on rolling out the dough ensure that you'll achieve that ideal texture and thickness for your pizza. Say goodbye to store-bought crusts and get ready to enjoy the authentic taste and texture of homemade pizza!
Pizza Crust Ingredients
You only need five ingredients (plus warm water) to make this simple pizza crust.
- Yeast: Active dry yeast is a leavening agent that causes dough to rise, commonly used in pizza making.
- Sugar: To activate your yeast, you need to dissolve it in warm water with a teaspoon of sugar. The sugar provides the yeast with a food source and accelerates the activation process. You will know that your yeast is active when it produces bubbles and froth on the surface.
- Bread Flour: Bread flour creates chewier pizza crust than all-purpose flour because it has more protein to produce gluten elasticity.
- Olive Oil: Olive oil has two benefits for pizza crust: it adds flavor and color, and creates a barrier between oil and water, preventing sogginess.
- Salt: A small amount of salt can significantly enhance the taste, texture, and rise of dough.
How to Roll Out Pizza Dough
Stretching pizza dough is a crucial step in making a delicious pizza crust. With a little practice, it’s easy to do. To shape the dough:
Let the Dough Come to Room Temperature
Once you finish mixing the ingredients, let the dough rest on the counter for approximately 5 minutes. Doing so will allow the gluten to loosen up, resulting in dough that is much easier to stretch and shape.
Prepare Your Surface With Oil
If you’re planning to make pizza dough, you might think that covering your workspace with flour is a good idea to avoid sticking. Although this is a useful technique for some types of dough, it’s not ideal for pizza crusts. Excessive flour can make the crust tough. Instead, you should apply a few tablespoons of olive oil to your surface and hands, and sprinkle some flour if necessary. This method will prevent the dough from sticking, and result in a crispy texture and a lovely golden color.
Shape the Dough
There are a few different ways to shape the dough for your pizza. You can stretch it in the air, use a rolling pin, or pat it with your hands. It is important to not overwork the dough, as this can result in a tough texture. Once you have finished shaping the dough, it should be an even circle that is about 10 to 12 inches wide and roughly ⅓-inch thick. Be careful not to make it too thin, as the crust may not be strong enough to support your sauce and toppings.
How Long Does Pizza Dough Last In the Fridge?
If you have leftover pizza dough, you can store it in the fridge for up to five days. Make sure to put it in an airtight container or cover the bowl tightly with storage wrap. Before using the refrigerated dough, let it sit at room temperature for about 30 minutes. This will make it easier to work with and ensure the best results.
Can You Freeze Pizza Dough?
Absolutely! You can freeze pizza dough without any problem. It is a great option for those who frequently make pizza at home. Before freezing, roll the dough into a ball and lightly coat it with oil to prevent it from sticking. Next, place the ball in a container that’s safe for the freezer and label it with the current date. Your pizza dough can be frozen for up to three months.
To defrost the dough, transfer it to the refrigerator the night before you plan to use it.
A good and simple pizza dough recipe. There's nothing extra in it (you don't need to worry about the small amount of sugar, as it's only needed to activate the yeast). For preparing such a dough variant that brings maximum benefits, I would recommend using whole grain flour instead of regular flour. However, if you have celiac disease (gluten intolerance), don't hesitate to experiment: you can use rice flour or any other gluten-free flour, and as a result, the dough will turn out great too.
1 Gather all ingredients and preheat the oven to 450°F (230°C). Lightly grease a pizza pan.
2 Place warm water in a bowl and add yeast and sugar. Mix well and let the mixture stand until it becomes creamy, which should take about 10 minutes.
3 Add flour, oil, and salt to the yeast mixture. Beat until smooth by hand or with a stand mixer fitted with a dough hook.
4 Allow it to rest for 5 minutes.
5 Pat or roll the dough into a 12-inch circle on a lightly floured surface.
6 Transfer the pizza onto the prepared pizza pan.
7 To make your pizza, start by spreading the crust with your preferred sauce and toppings.
8 Bake until golden brown for 15-20 mins. Cool for 5 mins before serving.
Calories: 170
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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When it comes to rolling out your pizza dough, a little finesse goes a long way. Here's a tip to ensure your dough stretches like a pro: Let it rest for about 5 minutes after mixing the ingredients. This short resting period allows the gluten in the dough to relax, making it much easier to work with and stretch. Also, when shaping the dough, be mindful not to overwork it, as this can result in a tough crust. Aim for an even circle, about 10 to 12 inches wide and roughly ⅓-inch thick. And remember, a touch of olive oil on your hands and surface is your best friend to prevent sticking and achieve that perfect crispy, golden crust.
