Best-Ever Pizza Dough
Make this recipe for any pizza or flatbread base, or even for breadsticks! With easy prep and simple ingredients, use any flour you have on hand.
Equipment
- stand mixer with dough hook, or large bowl
- pizza stone or cookie sheet
Ingredients
- 1 package yeast, active or instant (2 1/4 tsp)
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 cups flour, all-purpose, gluten free 1-to-1* (see notes), or type 00** (see notes)
- 1-2 tbsp olive oil
- olive oil, for drizzling the pan
- cornmeal, for dusting pan (optional)
Instructions
- Add sugar and yeast to warm water. Let yeast mixture become fluffy (~5 minutes), then add 1 tbsp olive oil.
- Combine flour and salt in a large bowl or stand mixer, and add in the yeast mixture. Combine by hand or dough hook until the dough pulls away from the sides. Add additional olive oil if flour remains in the bowl and is too dry.
- Knead on high until a soft, stretchy dough forms, about 5-7 minutes. Knead more on a floured surface to make sure the consistency is smooth and elastic (optional). Add additional flour if it is too sticky to knead with your hands.
- Return the dough to oiled bowl and let it rise for 30 minutes. Prepare a pizza stone or large rimmed cookie sheet by drizzling with olive oil and sprinkling with cornmeal or semolina.
- After the dough has risen, preheat oven to 425°. Transfer the dough to prepared pan and roll it out with a rolling pin, or slowly stretch with your hands to reach the edges. If it tears, mend it back together. Roll past the edges of the pan if you'd like to fold it over for a thicker edge. Or use your hands to stretch out the middle of the dough, and leave the edges thicker.
- Add tomato sauce and desired toppings. Bake at 425° in the center rack for 20-25 minutes. Once cooled slightly, slice and top with fresh Parmesan.
Notes
*For gluten free flour, try swapping out 1/4 cup cornmeal or semolina for 1/4 cup of the flour the recipe calls for. This can mask any unpleasant grittiness.
**For 00 flour, you will need 1-2 tablespoons more flour since it's lighter in weight. You may not need any olive oil, so don't add it until after you've mixed everything together and can get a good idea of the texture.