Description
This homemade pizza dough recipe yields a thick, crisp, and chewy crust perfect for crafting delicious 12-inch pizzas at home. With simple ingredients and straightforward steps, this dough can be freshly baked or frozen for future use. It is designed to deliver a classic New York-style pizza experience with a tender, airy interior and a slightly crunchy exterior.
Ingredients
Dough
- 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
- 1 Tablespoon (13g) granulated sugar
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
- 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
- 1 teaspoon salt
- sprinkle of cornmeal, for dusting the pan
Toppings
- extra-virgin olive oil, for brushing
- 2 garlic cloves, minced (optional)
- 1 cup (250g) store-bought pizza sauce
- 4 cups (1lb/454g) shredded mozzarella cheese
Instructions
- Activate Yeast: Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes to let the yeast activate and foam. If you don’t have a stand mixer, mix in a large bowl with a wooden spoon or spatula.
- Mix Dough: Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes until the dough begins pulling away from the sides of the bowl, indicating initial development.
- Knead Dough: Continue kneading the dough in the mixer for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 minutes. If sticky, add flour one teaspoon at a time to maintain a soft, tacky texture. The dough should feel slightly soft and pass the windowpane test, indicating proper gluten development.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl and turn to coat all sides. Cover with foil, plastic wrap, or a clean towel and let rise at room temperature for 60–90 minutes until doubled in size. For a warmer rise, place the bowl in a turned-off oven preheated to 150°F (66°C), keeping door ajar initially, then closed when half-risen.
- Preheat Oven: Preheat your oven to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it inside to heat as well. Lightly grease your baking sheet or pizza pan and sprinkle with cornmeal for added crust texture.
- Shape Dough: Punch down the risen dough to release air bubbles. Divide the dough into two equal parts. On a floured surface, flatten one half into a disc. Using floured hands or rolling pin, stretch the dough gently to form a 12-inch circle about 1/2-inch thick. Let rest covered for 5–10 minutes if it resists stretching. Pinch the edges to form a raised lip around the crust. Place the dough on the prepared pan or baker’s peel dusted with cornmeal if using a pizza stone.
- Rest Dough: Cover the shaped dough lightly with plastic wrap or a towel and let rest while preparing toppings to relax the gluten and prevent shrinkage during baking.
- Add Toppings and Bake: Brush dough lightly with olive oil, spread minced garlic if using, add pizza sauce evenly, then sprinkle shredded mozzarella cheese over the top. Bake in the preheated oven for about 15 minutes or until crust is golden and cheese is bubbly and slightly browned.
- Freeze Extra Dough: If not making two pizzas immediately, wrap the unused half in plastic wrap and freeze for up to one month. Thaw overnight in the refrigerator before use.
Notes
- Use warm water around 110°F to properly activate yeast without killing it.
- Add flour gradually to prevent dry, tough dough; aim for slightly tacky texture.
- The windowpane test helps ensure proper gluten development for chewy crust.
- Letting dough rest if it shrinks during shaping helps in easier stretching.
- Preheating the oven and stone thoroughly ensures a crisp, well-cooked crust.
- You can customize toppings according to preference; omit garlic if desired.
- Freezing dough allows flexibility in making pizza later without losing quality.
