- 1 cup warm water (240 ml)
- 2 tsp granulated sugar
- 2 and ¼ tsp active dry yeast
- 2 tbsp extra virgin olive oil
- 1 and ½ tsp salt
- 3–3 and ½ cups all-purpose flour (375-440 g)
- Mix the warm water, sugar, and yeast in a large bowl (use the stand mixer bowl if you’re using one) and stir until well combined. Let it rest for 5 minutes.
If you mix by machine:
- Add the olive oil, 3 cups of flour, and salt. With the hook attachment start to combine at low speed. Add any additional flour as needed (I usually add ¼ or ½ cups more, about 30 or 65 g), stirring until the dough starts to come together. Raise to medium speed and knead for approximately 5 to 10 minutes or until you have a smooth and elastic dough. Continue to step number 3 below.
If you mix by hand:
- Add the olive oil, 3 cups of flour, and salt, then stir using a wooden spoon. Add any additional flour as needed (I usually add ¼ or ½ cups more, about 30 or 65 g), stirring until the dough starts to come together.
- On a lightly floured surface remove the pizza dough from the bowl and knead until the dough is smooth and elastic, for about 5 to 10 minutes. If the dough is really sticky, add a little extra flour.
- Lightly grease a clean large bowl with oil or nonstick spray. Transfer the dough to the bowl, turning it to coat all sides in the oil.
- Cover the bowl with plastic wrap and place it in a warm place.
- Allow pizza dough to rise for 30-60 minutes or until doubled in size.
- Preheat the oven to 450ºF or 230ºC. Lightly grease a pizza pan or a baking sheet with olive oil or nonstick spray. You could also line them with parchment paper. Set aside.
- Punch the dough down to release any air bubbles. Divide the dough in half. If you’re not going to make 2 pizzas, freeze half of the dough for another time (see notes).
- Transfer the dough to a lightly floured surface. Use either hands or a rolling pin (both lightly floured) to work the dough into your desired shape.
- Gently transfer to your prepared pan and either pinch the edges or fold them over to form a crust (this is optional, though).
- Cover the dough lightly with a kitchen towel or plastic wrap and let it rest for 5 minutes while you prepare your pizza toppings.
- Brush your pizza with some extra virgin olive oil. This step is optional, but it prevents the filling from making your pizza crust soggy.
- Top with your favorite toppings and bake for about 15-20 minutes or until golden brown.
- Slice and serve immediately.
- Keep the leftovers covered in the fridge for up to 3 days. Baked pizza slices can be frozen for up to 3 months.
- Freezing instructions: after the pizza dough rises you can freeze one or the two balls of dough. If you’re going to freeze both of them, freeze them separately. First, lightly coat all sides of the balls with a little bit of oil. Then place the balls into individual zipped-top bags and seal tightly, squeezing out all the air. Freeze them for up to 3 months.
- Thawing instructions: to thaw, transfer the frozen pizza dough to the fridge for about 6-8 hours, ideally overnight. When you’re going to make your pizza, remove the dough from the fridge and allow it to rest for 30 minutes on the counter. Continue with step 8, punching down the dough to release air if necessary.
- Ideally, your water should be between 105 to 115º F (40 to 45 ºC). I like to use warm tap water but make sure that your water isn’t too hot or it will kill the yeast.
- Serving Size: 1 pizza dough
- Calories: 831
- Sugar: 4.5 g
- Sodium: 1754 mg
- Fat: 16.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 148.8 g
- Fiber: 6 g
- Protein: 21.1 g