Ingredients
Units
Scale
- 3/4 cup warm water (about 110 degrees F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 tablespoon sugar or honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour (plus a little extra for kneading and rolling out dough)
- 1 1/4 teaspoon salt
- Oil or cornmeal for baking the crust
Instructions
- In a large mixing bowl, combine the water, yeast, sugar, and olive oil. Set aside for 10 minutes, or until the mixture becomes foamy.
- In a separate mixing bowl, add the flour and salt. Stir to combine.
- When yeast is foamy, stir in the flour, adding a little at a time until the dough comes together (you may not need all of the flour). It will be slightly sticky and soft at this point.
- On a lightly floured surface, knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If the dough seems too sticky, add a little more flour, 1 tablespoon at a time. You can also use a stand mixer with a dough hook to knead the dough.
- Shape kneaded dough into a ball, then place it in an oiled bowl. Cover bowl with a towel and place in a warm spot to rise for 1 hour, or until dough doubles in size.
- Gently punch down the risen dough and then immediately pat it into shape or roll it out on a lightly floured surface.
- If using a sheet pan to bake the pizza, you will need to oil the pan. If using a pizza stone, sprinkle with cornmeal. Add your choice of toppings. Bake in a 425-degree Fahrenheit oven for approximately 15-25 minutes depending on the thickness of the crust.
Notes
One batch of this dough recipe makes 1 medium-thickness 12-16-inch crust, or 2-4 smaller or thinner crusts.
I like to brush the outer edge of the crust with butter before baking. You can also sprinkle with a little bit of garlic salt at this point, too. This is an optional step but it gives the crust extra flavor and golden brown color.
- Prep Time: 30 minutes
- Inactive Time: 1 hour
- Cook Time: 20 minutes