Simple Pizza Dough
This is a straightforward pizza dough recipe for stress-free homemade pizza. This recipe works especially well in a pre-heated cast iron skillet or in a pan for Detroit-style pizza. To make your own pizza sauce, try our Classic Tomato Sauce recipe!
Submitted by: Geoff Marshall from Chicago, IL
Yield: Makes 2 medium-sized pizzas
Dissolve yeast and sugar in water and let it sit for 5-10 minutes at room temperature. (This lets the yeast wake up and have some breakfast before it gets to work on the flour.)
In a standing mixer, whisk together flour, salt, and dried basil (optional).
Attach the dough hook, set it on low speed, and gradually add the yeast water and olive oil to the bowl.
Let the dough knead completely into a uniform ball. You may need to use a rubber spatula to work any flour stuck the side of the bowl into the dough ball.
Grease a mixing bowl with olive oil and add the dough ball. Flip the dough ball in the bowl until it is covered with olive oil.
Cover the bowl with plastic wrap and let it rest for at least one hour or until the dough ball has doubled in size.
Punch the dough down, divide it in two, and gently knead the dough into two balls. Do not over knead.
Cover the dough with a damp cloth in a warm place and let it sit for 10-15 minutes before stretching and building your pizza.
More About This Recipe
For a thin crispier crust, roll out the dough with a rolling pin. For a puffier, bubbly crust stretch and spin the dough. Use the weight of the dough to stretch it out over the back of your closed hands. You can also gently stretch it by carefully stretching opposite ends away from each ocher on a flat, floured surface. Repeat this gently as you rotate the dough in positions similar to the hours on a clock. If the dough is too sticky, add a very small amount flour. If it is too dense, add a very small splash of water. If your house is cold and the dough is taking long to rise, leave it on your stove top and turn your oven to 200 degrees. Be careful not to let the dough bake. Leave the dough by the front burner, away from the oven exhaust by the rear.