Perfect Homemade Pizza Dough
Learn how to make the perfect thick and chewy pizza crust! This homemade pizza crust recipe is easy to follow, contains refined sugars, and can be frozen for up to 2 months! The step-by-step tutorial makes it completely foolproof!
Servings: 2 -12 inch pizzas
Ingredients
- 1 packet 2 1/4 teaspoons active yeast
- 1 1/4 cup warm water between 105º - 115ºF
- 3 1/2 - 3 3/4 cups all-purpose flour
- 1 tablespoons honey sugar or agave works too
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons cornmeal for dusting
Instructions
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the yeast, sugar, and water, stir for just a second. Let sit for 5-10 minutes or until the yeast is dissolves and foams. Add the 3 1/2 cups of flour, salt, and olive oil to the mixer. On the 'stir' setting or the lowest setting on your mixer, allow the mixture to combine for 1 minute.
- When ingredients are mixed, knead dough for 8-9 minutes on the low-medium speed. If the dough is wet, add 1 tablespoon of flour at a time (up to 4 tablespoons) until it comes together. The dough should be smooth when it's done. When touched with a finger the dough shouldn't be sticky. Shape the dough into a ball and place in a large oiled mixing bowl. Swirl the dough ball around so all sides are coated with the oil. Cover with plastic wrap.
- Heat the dryer on the low heat setting for 5-7 minutes. Turn the dryer off, place the mixing bowl in the dryer, close the door. Do not turn the dryer back on. Allow the dough to rise. Depending on the type of yeast used, your dough will take 1-2 hours to rise.
- When the dough has risen, punch the air out of the dough. Divide into two even dough balls. Roll into a ball and allow the dough to rest for 15 minutes. If you do not plan to use the dough right away, cover with plastic wrap and refrigerate till needed. Remove the dough from the fridge 30 minutes prior to using. You can also freeze the dough balls to use at a later time. See notes for instructions.
- Position two racks near the center of the oven and preheat the oven to 475ºF. Dump the dough out onto a lightly floured work surface, flatten dough to a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Let dough rest for 15-20 minutes.
- Top with pizza sauce and desired toppings. Bake pizza for 10-15 minutes. You can also turn the broiler on for the last minute of cooking if you'd like your edges and cheese to be all bubbly.
- Enjoy the pizza while it's hot. Leftovers can be covered and stored in the refrigerator.
Notes
- Freeze: you can freeze one or both of the dough. Make sure to freeze them separately. Lightly spray the inside of a zipped-top bag as well as the dough ball. Place dough inside and squeeze out as much air as possible. Can be frozen for up to 2 months.
- To thaw: simply let it refrigerate overnight or for about 12 hours. Let the dough rest for 30 minutes at room temp. prior to rolling out.
