This foolproof pizza dough recipe will help you create the perfect foundation for your homemade pizzas in just 90 minutes. Whether you’re a beginner or seasoned home chef, mastering this versatile dough is your gateway to endless topping possibilities.
The simple process yields a crust that’s crispy on the outside, tender on the inside, and packed with the ideal balance of flavor and texture. Best of all, it’s more nutritious than delivery, with each serving providing essential proteins and fiber.
Ingredients Section
- Active Dry Yeast: 2 1/4 teaspoons, ensures proper dough rising
- Granulated Sugar: 2 teaspoons, feeds the yeast for optimal activation
- Warm Water: 1 1/2 cups, temperature should be lukewarm for best yeast activation
- Olive Oil: 3 Tablespoons, adds flavor and creates tender crust
- Salt: 1 1/2 teaspoons, enhances overall flavor
- White Vinegar: 1 teaspoon, helps develop gluten structure
- Bread Flour: 3 3/4-4 cups, creates perfect chewy texture
Instructions Section
- Activate the Yeast: Mix 1/2 cup warm water with yeast and sugar. Let rest 5 minutes until foamy
- Form Initial Mix: Add remaining water, oil, salt, and vinegar to the yeast mixture
- Create the Dough: Gradually add flour while mixing at medium-low speed for 7 minutes until smooth
- First Rise: Place in greased bowl, cover, and let rise 1-1.5 hours until doubled
- Shape: Divide dough into 2-3 portions and roll to desired thickness
- Prepare for Baking: Brush with olive oil and prick with fork
- Choose Cooking Method:
- Oven: Pre-bake at 450°F for 3-4 minutes, add toppings, then bake 8-15 minutes more
- Air Fryer: Cook small portions at 370°F, 1 minute per side, then add toppings
- Grill: Cook oiled side down first, flip, add toppings, then finish cooking
Cooking Methods
This amazing pizza dough works beautifully across four different cooking methods! You can bake it in a regular oven (bonus points if you have a pizza stone), cook it in an air fryer for personal-sized pizzas, fire it up in a pizza oven for that authentic taste, or grill it outdoors for a fun summer twist.
Each method creates slightly different results – oven-baked gives you that classic crust, pizza ovens offer char-spotted perfection, air fryers make crispy personal pizzas, and grilling adds a lovely smoky flavor.
Making Perfect Dough
The secret to soft, stretchy pizza dough is in the kneading and rising process. When mixing your dough, remember that slightly sticky is good! If you can touch the dough and pull away with just a tiny bit sticking to your finger, that’s perfect.
The vinegar in this recipe is a special touch – it helps make the dough more elastic and easier to work with. Let your dough rise in a warm spot, like near your oven or in sunlight. A properly risen dough will be puffy and almost doubled in size.
Storage Tips
Made too much dough? No problem! After the first rise, wrap each portion tightly in plastic wrap and pop it in the freezer for up to 3 months. When you’re ready to use it, just move it to the fridge the night before.
Let it warm up on your counter for about 30 minutes before shaping it. You can also keep the dough in your fridge for 2-3 days – this actually helps develop more flavor! Just bring it to room temperature before using.
Topping Ideas
While this dough tastes great with classic tomato sauce and mozzarella, don’t be afraid to mix it up! Try white pizza with olive oil and garlic, pesto base with fresh vegetables, or BBQ sauce with chicken.
The sturdy texture of this dough stands up well to both light and heavy toppings. Just remember to pre-bake the crust a bit before adding wet toppings – this keeps your pizza from getting soggy in the middle.
Pizza Dough
Equipment
- Stand mixer
- Large Bowl
- Pizza stone (optional)
- Pizza peel or pizza pan
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 1 1/2 cups warm water
- 3 Tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon white vinegar
- 3 3/4-4 cups bread flour all-purpose flour would also work
Instructions
- Combine Ingredients: In a large bowl of a stand mixer combine ½ cup of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes. It should foam on the top. Add the remaining 1 cup of warm water, olive oil, salt and vinegar.
- Knead Dough: Begin mixing on medium-low speed, gradually adding the flour a cup at a time, and knead the dough for about 7 minutes, or until it’s smooth and elastic. You may not need all of the flour. The dough should be slightly sticky, but not so sticky that it really sticks to your fingertip when touched.
- Rise: Transfer dough to a greased bowl and cover with a dry towel or greased plastic wrap. Allow to rise for 1 to 1.5 hours, or until it has about doubled in volume.
- Roll out: Gently punch the dough down and place on a lightly greased or floured counter top. Divide dough into 2 or 3 equal pieces (makes about two 14” or three 9” pizzas). Roll and stretch the dough to desired size and thickness. Brush dough with olive oil.
