The easiest and tastiest pizza dough ever! Its uses are super versatile and it makes a mean pizza with barely any effort.
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Good Lord, I don’t remember summer being this hot as a kid. It’s a heat index of over 100 degrees F here in Miami, on top of all the rain and humidity. Might as well be taking a shower, the rain is so hot.
Anyway, it’s summer! And that means school’s out, the kids are running around all day and your fridge is now a free-for-all war zone. Don’t worry, mine is like that now, too. Greyson now just goes into the fridge and eats all the fruit. Not joking. He ate a whole bag of apples, a whole container of strawberries, and a whole bunch of bananas by himself. And he’s a dang skinny thing still, he just gets taller! And I can’t believe he starts school (pre-school) this year. Seriously, I cannot believe time has flown so fast.
Greyson loves pizza (what kid doesn’t?) and this pizza dough is perfect for those times when he is having a serious pizza craving. It’s easy and creates 2 medium sized pizza crusts, so bake one pizza now and store the other in the fridge (for two days) or freezer (for like…a few months) for the next time someone gets a pizza craving.
This dough also creates some seriously delicious garlic bread sticks, calzones, those little freezer pizza rolls, basically anything you find at your local pizza joint made out of dough, you can make with this dough.
Make a ton of batches, because it’s summer and all your kids’ friends will be in your house asking for pizza.
Mind you, I’m totally not sarcastic here, I actually enjoy my son’s friends and their pizza habits. Maybe it’ll change as he gets older, but for now I’m enjoying these little moments. They enjoy helping me top the pizza and watch it bubble up in the oven or rolling out breadsticks to bake.
This recipe teaches you how to create the dough itself, for all your pizza-type dough needs.
Check out the full recipe to create a whole pizza with this dough (including tips and tricks to get a crispy crust and amazing pizza every time) coming up Thursday. Be sure to subscribe to get that recipe in your inbox, y’all!
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- 2 1/4 tsp active dry yeast, 1 packet
- 1 1/2 cups warm water, no more than 115 degrees F
- 1 tbsp sugar
- 3 1/2 to 4 cups all purpose flour
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- In a large mixing bowl, add warm water, sugar and yest. Let it proof for ten minutes, until yeast is foamy. Add olive oil, salt, and 3 1/2 cup flour. Mix with a wooden spoon until dough starts coming together.
- Flour your kneading surface well, then knead by hand for about 10 minutes, sprinkling flour onto surface and hands when needed. When your dough is ready, it should be smooth, not sticky, and when you poke it, it should rise back up slowly. If it doesn't, keep kneading.
- Lightly coat a large mixing bowl with olive oil and shape dough into a ball. Place ball into the bowl and make sure to lightly cover all sides of the dough in oil. Cover the bowl with plastic wrap and allow to rise in a warm area. I heat my oven up for a minute, turn it off and place the bowl in there usually. Sometimes I put it in my laundry room when my dryer is running. As long as the area is warm, it will rise.
- Let your dough rise until doubled in size, about 1 1/2 to 2 hours.
- Punch the dough down, then divide the dough into two. Shape both halves into balls and let rest in separate bowls covered in plastic wrap for 25 minutes. You can freeze the dough at this point.
- Preheat oven to 475 degrees F, we want our oven incredibly hot.
- After resting, flatten dough on your baking sheet/pizza pan/pizza stone that has been sprayed with baking spray (or brushed lightly with oil) and dusted with flour. Cornmeal can be used in lieu of flour. Flatten dough to a thin crust, the shape doesn't need to be perfect.
- To make a lip for the crust, you could fold the edge up and over a little and pinch or gently pinch up the edge to raise it up to create a lip. Let your dough rest again for 10 minutes (basically while the oven is preheating).
- Top with your toppings and bake for 15 minutes.
- Remove pizza from pan onto cutting board to slice and serve immediately. Leftover pizza can be stored in fridge and reheated.
To Freeze After the dough has risen and you have divided the dough into two balls, take the ball(s) you want to freeze and spray all over with nonstick spray then place into freezer-safe zip top bags and remove all the air. Freeze for up to three months. To thaw, put the frozen dough into the fridge over night or for 12 hours. When ready to make pizza, set on your countertop to rest for 45 minutes to an hour to come to room temp.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.